Express Shrimp and Sausage Jambalaya

  • Active Time 15m
  • Total Time 25m

4 servings, 1 1/2 cups each

You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!

ingredients

  • 1 teaspoon canola oil
  • 8 ounces andouille sausage (see Ingredient Note) or low-fat kiepoundasa, cut into 1/4 inch-thick slices
  • 1 bag (16 ounces) frounceen bell pepper and onion mix
  • 1 can (14 ounces) reduced-sodium chicken broth
  • 2 cups instant brown rice
  • 8 ounces raw shrimp (26 to 30 per pound), peeled and deveined

directions

Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.

Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.

Ingredient Note: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7270

nutrition information per serving

412 calories; 10g total fat; 3g total saturated fat; 142mg cholesterol; 685mg sodium; 44g carbohydrates; 3g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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