Reduced-Fat Shrimp Jambalaya

  • Yield: 6 servings


4tablespoons (1/2 stick) light stick margarine
1cup chopped onion
1 green bell pepper, seeded and chopped
1teaspoon minced garlic
2tablespoons chopped parsley
2ounces Canadian bacon, chopped
1tablespoon all-purpose flour
1 (14 1/2-ounce) can no-salt-added chopped tomatoes
1cup canned fat-free chicken broth
1/8teaspoon cayenne pepper
1teaspoon chili powder
Salt and pepper to taste
1 1/2pounds medium shrimp, peeled
4cups cooked rice
1bunch green onions, thinly sliced


  1. In a large pot, melt margarine and saute onion, green pepper, garlic, parsley and bacon over medium heat until vegetables are tender, about 6 minutes. Stir in flour. Add chopped tomatoes, chicken broth, cayenne, chili powder, salt and pepper, and shrimp. Cook, stirring occasionally, until shrimp are done and mixture begins to thicken, about 10 to 15 minutes. Stir in cooked rice and green onions, mixing well.

Nutritional Info *per serving

  • Calories 297
  • Fat 5.9g
  • Saturated Fat 1.2g
  • Cholesterol 131mg
  • Sodium 510mg