Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the sausage is gluten-free.


Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.
-Paul Prudhomme, Chef

The refrigerator light goes on...

I doesn't get much more Mediterranean than this! Good oil, lots of veggies, a little bit of meat, whole grains and fish.

I choose my sausage carefully. First and foremost, it can be very salty. The andouille that I used in this recipe contains 400 mg in a 2 ounce serving. This is pretty reasonable and you should look carefully at the package and set that as your target. Many sausages can have twice that amount.


Shrimp Jambalaya

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes great leftovers.

1 tsp olive oil
2 cloves garlic (minced)
1 medium onion (diced)
2 ribs celery (diced)
1/2 medium green bell pepper (diced)
2 ounces andouille sausage
1 15 ounce can no salt added diced tomatoes
2 bay leaves
1 tsp no salt Creole seasoning
1/8 tsp salt
4 cups water
1/2 cup brown jasmine rice
fresh ground black pepper (to taste)
8 ounces shrimp (peeled and deveined)

Jambalaya recipe from Dr. Gourmet

Place the olive oil in a large skillet over medium high heat. Add the garlic and cook for about 2 minutes. Do not let the garlic brown.

Add the onion and cook for about 3 minutes until it begins to soften slightly.

Add the celery and green peppers and cook for about 2 minutes, stirring frequently.

Cut the sausage lengthwise and then crosswise into half discs. Add the sausage to the pan and cook for about one minute.

Add the tomatoes, bay leaves, creole seasoning, salt, water, rice and pepper to the pan.

Cover and simmer, stirring occasionally for about 45 minutes.

Add the shrimp and cook for about 5 minutes until they are cooked through and serve.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 537 Calories from Fat 142
% Daily Value
Total Fat 16g 30%
    Saturated Fat 6g 30%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 202mg 67%
Sodium 681mg 29%
Total Carbohydrates 58g 19%
    Dietary Fiber 4g 23%
    Sugars 9g
Protein 36g
Vitamin A 22% Vitamin C 44%
Calcium 17% Iron 32%
Vitamin K 20 mcg Potassium 972 mg
Magnesium 146 mg