Shrimp Jambalaya – easy, filling, delic!

I love this dish. It’s filling, satisfying and delicious. When I first started my cooking experience, I used to spice up everything. Spices and I were best friends. I like to close my eyes and see if I can guess what spice I’m holding without cheating. It’s just a game I play, I suppose. As I started on my new journey of the healthy me, I backed off on my spices. Why? Honestly, real food just taste that good. It’s not in a can with spices added, it’s fresh food. I really like tasting what real food has to offer so I have backed off on the spice world. When I made this shrimp jambalaya – I added in red pepper flakes. Let me tell you, when your taste buds change to almost natural foods, 1/2 teaspoon goes a long way. For those that like it spicy (my husband) be sure to add more or even your own favorite hot sauce! YUM! For me, it was plenty!


  • 1 cup brown rice
  • 1 teaspoon olive oil
  • 51-60 cooked shrimp
  • 28 oz canned diced tomatoes (I used Nature’s Promise, no salt added)
  • 1 onion: chopped
  • 2 cloves garlic: minced
  • 1 green pepper: diced
  • 3 celery stalks: chopped
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon or more of Cajun seasoning (I used McCormick Perfect Pinch Cajun Seasoning, with no MSG)

Step 1: Cook brown rice according to directions

Step 2: Meanwhile in a skillet, heat olive oil over medium-medium low heat. Add onion, garlic, green pepper and celery. Sautee for 5 -7 minutes until soft.

Step 3: Add in tomatoes and seasoning and bring to boil. Simmer for 10 minutes. Add shrimp and stir. Cook for another ten minutes.

Step 3: Serve on top of cooked brown rice and wahla, a healthy delicious dish!

I have to admit, I realize my picture is blurry. Please don’t discredit the dish! I need to send my camera in to get fixed so in the meantime, you might just get me on camera 🙂

Enjoy dinner!



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