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Low”Fat” Tuesday

Speedy Shrimp Jambalaya 

Makes 4 to 6 servings


Talk about easy, talk about good. Serve this succulent dish over rice, pasta, patty shells, cornbread, or biscuits. Using reduced-fat sausage and fat-free sour cream makes this recipe a healthier rendition compared to the classic jambalaya dish.



1 (16-ounce) jar roasted pepper and garlic chunky salsa

8 ounces reduced-fat smoked sausage, diced

1/2 pound peeled small shrimp

1 teaspoon dried thyme leaves

1 bunch green onions (scallions), sliced

1/4 teaspoon cayenne

3/4 cup fat-free sour cream



Mix salsa, sausage, shrimp, thyme and 1/3 cup green onions in skillet. Heat to a boil. Reduce heat to low and cook 10 minutes. Meanwhile, mix cayenne and sour cream. Serve with an extra dollop of sour cream on top.


Crawfish Fettuccine 

Makes 10 servings


If you are a crawfish fan, this mouthwatering low-fat meal will be high on your list. This dish is great for crowds and it even freezes well.



1 pound fettuccine

1/4 cup margarine

1 large onion, chopped

2 green bell peppers, seeded and chopped

1 red bell pepper, seeded chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

1 1/2 cups skim milk

2 pound light pasteurized cheese spread

2 pounds crawfish tails

2 tablespoons chopped parsley

1 tablespoon Worcestershire sauce

1/4 teaspoon cayenne



Cook fettuccine according to directions on package, omitting oil and salt. Drain and set aside. In a large pot, melt margarine and saute green pepper, red pepper, and garlic until tender. Add flour, stirring until mixed. Gradually add milk, stirring until smooth. Add cheese, stirring until melted. Rinse crawfish tails and drain well. Add crawfish, parsley, Worcestershire sauce, and cayenne. Toss with pasta, heat, and serve.


Save room for dessert coming up on page 3

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