Looking for a warming fall meal without all the heaviness? This is the perfect recipe for you! This jambalaya is packed with flavor without all the fat and calories of a traditional jambalaya.
Sausage is omitted from this version and cannellini beans used to add additional depth and richness. The recipe also calls for farro, which I’ve never used before, believe it or not, instead of rice. It outperforms white and even brown rice, with more protein and more fiber and is packed with a number of vitamins and minerals you can’t get from rice. The original recipe called for raw shrimp, but I make a habit of having frozen cooked shrimp in my freezer, so use what works for you. Overall, this was an awesome dish and perfect for those fall, and even upcoming winter, evenings. I have most everything in my kitchen at all times, so this is a fun #Ijustthrewittogether and #ohiwasntexpectingcompany recipe!
Lightened Shrimp Jambalaya
Source: Adapted from Hello Healthy
1 tbsp. olive oil
1 onion, diced
5 stalks celery, diced
1 bell pepper, diced
1 cup uncooked farro
2 bay leaves
1 1/2 tbsp. garlic powder
1 tbsp. smoked paprika
2 tsp chili powder
13 oz diced tomatoes, drained
3 cups low sodium vegetable broth (chicken broth would work, too)
1-15 oz can cannellini beans, drained and rinsed
30 uncooked shrimp, peeled and deveined (I used frozen already cooked shrimp – thawed them and threw them in at the end)
salt and pepper
- In a deep sauté pan, heat oil over medium heat. Add onion and cook until softened, about 2 minutes. Add 2 tbsp. olive oil, celery, bell pepper, farro, bay leaves, garlic powder, paprika, chili powder and tomatoes. Stir until well combined and season with salt and pepper.
- Add the vegetable broth and stir until ingredients are combined. Bring to a boil. Reduce heat to simmer, cover and cook until broth is reduced, about 15 minutes. Stir frequently.
- Add beans and shrimp and stir until combined. When shrimp is cooked through, about 5 minutes, season with salt and pepper and serve.