The Low-Fat Brown Rice Shrimp Jambalaya

Traditionally, Jambalaya, is made with white rice, has some sort of smoked sausage in it, and broth, but we are making it today with brown rice, no sausage, and flavoring our water with salt and pepper, and the flavors of our sauteed veggies. This is a low fat recipe, and can be eaten when you are fasting. Add a nice salad to your Shrimp Jambalaya, some crusty French bread, and you have got a delicious New Orleans style meal. This recipe will yield 4 servings. Here we go…..

1/4 cup each diced white or yellow onions, celery, bell peppers, and parsley OR you can use 1 cup already prepared / cut up seasoning blend from your grocer’s produce section

4 teaspoons vegetable oil (or use extra virgin olive oil during non fasting times)

3 cups water (it’s usually 2 cups of water for this amount of rice, but since we are using tomato paste, we need to thin it out)

(1) 6 oz. can tomato paste, NOT sauce (paste makes it taste sweeter and compliments the dish better)

3 cloves garlic, minced or chopped, OR you can use 1 tablespoon jarred chopped or minced garlic

2 pinches of dried thyme, crushed between your finger tips (too much of this seasoning will overpower your dish, so please make them tiny pinches)

1 bay leaf

1 1/2 teaspoons salt

fresh cracked pepper

1 cup PARBOILED brown rice

12 oz. cooked shrimp OR about 16 oz (1 lb.) raw shrimp (Frozen cooked shrimp sometimes has a chemical added to it called sodium tripolyphosphate. If possible, avoid purchasing forzen shrimp, but if you do, then please rinse your shrimp off with cold water, in a colander, to get as much of the chemical off of them as possible).

non stick skillet

Place your vegetable oil and onions, celery, bell peppers, and parsley in non stick skillet, on medium high heat, and saute’ for 5 minutes. Now we are going to make our “broth”. Turn down your heat to medium, and add your water, tomato paste, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil. Turn heat to low, and add your rice. Cover. Cook for 20 minutes, mixing a couple of times during cooking, just to make sure food does not stick.  Add your shrimp (if using cooked shrimp, 2 minutes should be enough to blend it into your rice and get the flavors to “marry”, but if using raw shrimp, cook until pink, about 5 minutes). That’s it !! You just made home made Shrimp Jambalaya !!! Enjoy !!!

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