Reduced-Fat Shrimp Jambalaya

Kitchen Tested
  • Yield 6 servings

Jambalaya, a Spanish-Cajun-influenced rice dish seasoned with chili powder and cayenne, is made with chicken, ham or shellfish.


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



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