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Shrimp Jambalaya

Published in Recipes


  • 3-1/2 cups cooked brown rice (from 1 cup raw rice)
  • 2 teaspoons canola oil
  • 1 lb. boneless, skinless chicken breasts (cut into 1-inch pieces, all visible fat discarded)
  • 3 teaspoons sodium-free Cajun spice blend
  • 1 (14.4 oz.) package frozen stir-fry onions and peppers, thawed
  • 1 (14.5 oz.) can no-salt-added, diced tomatoes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound medium or large shrimp, shelled and de-veined


  1. Make brown rice according to package directions or, alternatively, use the packaged cooked rice and skip this step.
  2. Add canola oil into a Dutch oven and warm over medium-high heat. Add chicken pieces and 1 teaspoon Cajun spice/chili powder. Stir constantly until chicken is mostly cooked, around 5 minutes.
  3. Add thawed onions and peppers, along with diced tomatoes, thyme, garlic powder, salt, and pepper. Stir and let mixture come to a boil. Reduce heat so mixture is at a simmer and let simmer about 5 minutes.
  4. Increase heat to bring mixture to a boil. Add shrimp and, stirring constantly, cook until shrimp turn pink and are fully-cooked, about 2 to 4 minutes, depending on the size of shrimp. Stir in the cooked rice and cook until rice is heated, just 1 to 2 minutes. Remove from heat.

Nutrition Facts:
Calories 438; 1.2 g Sat. Fat 1.2g; Sodium 428mg