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.
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.
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