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Lighter Cajun Jambalaya with Shrimp, Sausage and Okra

Looking for a little kick?  Here’s a jambalaya recipe lightened up a bit using chicken sausage, brown rice, shrimp and okra.  The listed hot sauce and cayenne are on the lighter side and can be adjusted according to your tastes.

Cajun Jambalaya with Shrimp, Sausage and Okra


Abbi @ onceamonthmeals.com


  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 4 tsp minced garlic
  • 1 pound turkey or chicken sausage
  • 1 pound shrimp, peeled and deveined
  • 2 cup fresh or frozen okra, cut in pieces
  • 0.5 tsp pepper
  • 0.5 tsp salt
  • 1 cup brown rice
  • 2 tsp hot sauce
  • 0.5 tsp cayenne pepper


In a large pan, saute onion, green pepper, celery, garlic and sausage, about 5 minutes.  Add the shrimp and okra, continue cooking about 5 minutes.  Meanwhile, prepare the rice.  Once rice is cooked, add to sauteed mixture and add spices.  Serve immediately or proceed to freezing directions.

Freezing Directions:

Place in 8×8 inch baking dishes.  To serve.  Thaw.  Bake, covered for 25-30 minutes at 350 until heated through.

Servings: 8

Nutritional Information:  Serving Size = 1 cup. Calories –  260, Total Fat – 4.2 g, Total Carbohydrates – 22.8 g, Protein – 31.2 g.  Dietary Fiber:  2.4  WW Plus Points: 6

**conversion chart image provided by Erik Spiekermann

2 Responses to “Lighter Cajun Jambalaya with Shrimp, Sausage and Okra”

  1. Andrea says:

    This is AMAZING!

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