Cozy Creole Cuisine

Jambalaya is one of Creole cuisine’s quintessential specialties. Our version of this New Orleans classic is Southern comfort at its healthiest! This Sorghum Shrimp Jambalaya is hearty, incredibly flavorful, and filled with nutrient-dense ingredients. Our recipe includes vitamin-rich tomatoes and the traditional “trinity of vegetables”–onions, bell peppers, and celery–and then simmers in a steaming pot with succulent shrimp. We use whole grain sorghum in our jambalaya, instead of rice, because sorghum is packed full of nutrients that provide high-energy fuel for the body. We love that our homemade Cajun seasoning is naturally salt-free, with flavors that are fresher, bolder, and simply better than anything store-bought. This delicious one pot dish has it all–loads of textures, rich tastes, and a blend of New Orleans flavor. Our Sorghum Shrimp Jambalaya is healthy Southern charm in a bowl; the best on this side of the Mississippi!

Nutrient Booster: Sorghum

Sorghum is an ancient grain that has a high nutritional value and is teeming with health benefits. When included in the diet, sorghum provides many vitamins, like niacin, riboflavin, and thiamin, as well as high levels of magnesium, iron, copper, calcium, phosphorous, and potassium. This grain also boasts impressive amounts of protein and dietary fiber. Research suggests that sorghum consumption can reduce the risk of colon and skin cancer more than other grains and can also promote cardiovascular health and lower cholesterol levels. Sorghum is a versatile and nutrient-dense grain that is easy to use in many recipes. Toss cooked sorghum in salads, into a bowl of soup or stews, or add it to your favorite dishes as a nutritious rice alternative. You will love it in our heart-healthy Sorghum Shrimp Jambalaya.

Make Once Serve Twice

We love batch cooking, especially because we can prepare a lot of food at once and have quick, easy and healthy meals throughout the week. Due to its hearty texture, Sorghum reheats well and is a nutritious ingredient to add to many of your favorite recipes. Our Shrimp Scampi with Arugula and Sorghum is a perfect example of a make once, serve twice meal. For more recipe inspiration, check out our Risotto Style Sorghum and Mushrooms, Sorghum and Black Bean Chili, Sorghum Stuffed Mushrooms, plus so many more ideas on our website. Or if you are left with leftovers, try rolling it in a whole grain tortilla, topping it over a green salad, or adding extra broth to create a jambalaya soup. While we love adding bell peppers to our Shrimp Jambalaya, we also love stuffing our Jambalaya into the peppers–a perfect way to serve leftovers in a perfectly portioned edible bowl!

Sorghum Shrimp Jambalaya

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 servings

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon + 1 tablespoon Salt Free Cajun Seasoning, recipe below
  • 1 yellow onion, chopped
  • 1 green bell peppers, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 2 cups whole grain sorghum, cooked
  • 1 (14.5oz) can diced tomatoes, no salt added
  • 1 tablespoon fresh parsley, chopped

Salt Free Cajun Seasoning Blend

  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 1+ teaspoons cayenne pepper
  • 1 tablespoon dried thyme
  • 2 teaspoons dried oregano

Instructions

Salt Free Cajun Seasoning Blend

  1. In a small bowl mix all ingredients together. Store in a Mason jar or glass jar with a tight fitting lid in a cool dry place.

Sorghum Shrimp Jambalaya

  1. In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the shrimp, season with black pepper and 1/2 teaspoon of salt free Cajun seasoning blend, and then brown on both sides, about 5-7 minutes or until shrimp just turns pink. Remove the shrimp to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, 1 tablespoon Cajun seasoning, cayenne pepper, and stir. Stir in the sorghum. Add the tomatoes and 2 teaspoons parsley. Bring to a simmer and cook for an additional 10 minutes. Add the shrimp back to the pot and garnish with the remaining 1 teaspoon of chopped parsley. If desired season with salt and pepper.

Recipe Notes

  • This recipe was inspired by Chef Timothy Walker for a Sorghum Checkoff event and adapted by Triad to Wellness.

Nutrient Analysis:
Serving size: 4 ounces of shrimp plus 1/2 cup sorghum, Calories: 280 calories, Fat: 8 grams, Saturated fat: 1 grams, Carbohydrates: 30 grams, Sugar: 5 grams, Sodium: 585 milligrams, Fiber: 5 grams, Protein: 20 grams, Cholesterol: 115 milligrams

 
Disclaimer: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. 
However, we were not compensated for this post. All opinions are our own.
(1) Grain Sorghum Muffin Reduces Glucose and Insulin Responses in Men. Food and Function. 
http://www.ncbi.nlm.nih.gov/pubmed/24608948

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