Shrimp Jambalaya Recipe

  • 2 tablesppons olive oil
  • 1 small sweet onion, diced
  • 1 small diced bell pepper (red was used in this recipe)
  • 2 stalks celery, diced (celery leaves for garnish)
  • 2 cloves garlic
  • 1 1/4 cups long grain brown rice (we used Uncle Ben’s Whole Grain Brown Rice)
  • 3 cups broth, vegetable or chicken, fat-free
  • 1 tablespoon cajun seasoning
  • 1 (14.5) ounce can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 pound medium shrimp (deveined and peeled, leave tails on if desired)

Add oil to a large skillet and turn to medium-low heat, add onion, bell pepper, and celery and sauté until tender, about 5 minutes. Add garlic and sauté 1 additional minute. Add rice, stir and cook 3-4 minutes.

Add remaining ingredients, except shrimp, bring to a rolling boil, cover and reduce to a simmer until rice is tender, about 30-40 minutes, stirring occasionally. NOTE: The amount of time it takes to get the rice tender will depend on the long grain brand. Uncle Ben’s takes about 30 minutes.

Add shrimp and cook, over medium-low heat, until pink, about 6 minutes. Turn off stove burner and allow to set covered for 5 minutes. Add celery leaves as a garnish, if desired.