Express Shrimp & Sausage Jambalaya

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!

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Ingredients

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

directions

Prep: 15 min Total: 30 min (Quick)

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1
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.
2
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.

notes

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.

nutritional information

Calories: 412		Fiber: 3 g
Fat: 10 g		Saturated Fat: 3 g
Carbohydrates: 44 g		Protein: 31 g
Sodium: 685 mg		Monounsaturated Fat: 1 g
Exchanges: 2 starch, 1 vegetable, 3 1/2 lean meat		Cholesterol: 142 g
Carbohydrate Servings: 3		Potassium: 232 mg
Nutrition Bonus: Selenium (31% daily value), Vitamin C (25% dv).

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Express Shrimp & Sausage Jambalaya

Ingredients

directions

notes

nutritional information