Our shrimp jambalaya is pretty darn tasty. Plus it’s low-cal, done in 40 minutes, and filled with tasty veggies and lots of plump shrimp. Old Bay Seasoning and okra give it that classic jambalaya flavor, and it’s served up steaming hot over fluffy white rice. What’s not to love?
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You Will Need
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Quarter mushrooms. Peel and mince shallot. Dice roasted red peppers. Rinse and dry okra and peas. Mix chicken base with tomato sauce, Old Bay, and 1 ¼ cup water. Rinse shrimp and pat dry. Place in medium bowl and season with pepper.
Start the Jambalaya
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Place shrimp in pan and cook for 5 minutes to brown the shrimp. Remove shrimp and set aside. Wipe pan out, add an additional tsp. of olive oil, and add mushrooms. Cook for 4 minutes, or until mushrooms begin to brown. Add shallot and cook for another minute. Add additional 1 tsp. olive oil and rice and cook about 4 minutes, or until rice slightly browns. Slightly toasting the rice creates a barrier that helps the rice from sticking together in this recipe.
Add the Roasted Red Peppers.
Add roasted red peppers to pan and cook for about 2 minutes.
Add the Broth
Add tomato sauce - chicken base broth to pan and bring to a boil. Once boiling, reduce to a simmer. Cover and cook, stirring occasionally, about 20 minutes, or until liquid is absorbed and rice is tender. If rice is still underdone and pan is dry, add ¼ cup water to finish rice.
Add the Shrimp
Add shrimp, okra, and peas back to pan, stir, and cook for an additional 2 minutes or until shrimp has reached a minimum internal temperature of 130 degrees. Season with a pinch of pepper.
Plate the Dish
Divide jambalaya between 2 bowls or shallow dishes and enjoy!
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