Cajun Jambalaya with Okra, Andouille and Shrimp

Course Healthy One Pan Recipes

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 244kcal

½ lb. shrimp cleaned with tails removed
½ tsp cayenne pepper
1 Tbs oregano dried
1 tsp thyme dried
¼ lb. Andouille sausage sliced into rounds (Chicken andouille works well if you can find it)
¼ cup chopped onion
¼ cup chopped green pepper
2 stalks celery chopped
2 cloves garlic minced
4 plum tomatoes chopped
3 cups fat-free chicken stock
2 bay leaves
1 tsp Tabasco sauce plus more to taste
1 cup quick cooking brown rice
1 cup okra sliced into rounds
2 tsp fresh basil chopped
salt and pepper

In a bowl, combine the shrimp, cayenne, oregano, and thyme. Toss to coat.
Set a heavy pot over high heat and add the andouille. Cook for several minutes, until the andouille begins to brown and crisp on the outside edges. Add the onion, pepper, celery, and garlic. Cook 3-4 minutes to allow the vegetables to soften. Add the tomatoes, stock, bay leaves and Tabasco.
Slowly stir in the rice. Bring to a simmer and cook for 10 minutes. Add the shrimp (along with any remaining seasonings from the bowl) and okra. Cook another 5-10 minutes, until the shrimp is cooked through and the rice is tender.
Stir in the basil and season to taste with salt and pepper. Serve with additional Tabasco so each diner can adjust the amount of spice to suit their taste.