Low-Calorie Low-Fat Shrimp and Sausage Jambalaya

There are many different varieties of Jambalaya, but this one is a riff on the Creole version. The Creole version of Jambalaya uses tomatoes, whereas the Cajun version uses a dark roux. Although not authentic, this version only has 1/3 of the fat and 2/3 of the calories, achieved through two straightforward changes.

This is a one-pot meal. I used a Dutch oven, but any large pot will do. If you're meal prepping, you can always scale up the recipe, but then you have to keep a closer eye on the rice. Trying to cook more rice at a time can prevent it from cooking properly, resulting in mushy rice that will only worsen when reheated. If you are scaling up the recipe, I would use more than one pot to spread the rice out, and I would cook the rice to a slightly undercooked state, rather than the normal fully cooked state, if you were serving it immediately upon finishing. That way, the rice will still have texture the next day.

You can use any protein you want. The Creole version of Jambalaya can include both surf and turf. I have chosen shrimp since it's a good source of lean protein, and andouille sausage because it gives that signature flavor.

This recipe is free, so please enjoy. Let me know what you think by leaving a comment! And if you like what you see, please consider subscribing to the Smart Swap Community plan for $9.99/month or $99.99/year.

-- Emily Joy