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Shrimp & Sausage Jambalaya

Shrimp and sausage jambalaya

7
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
6
Difficulty
Easy
A classic Creole dish, jambalaya comes in many forms—combinations of meat, seafood, and veggies cooked together with rice. Our one-pot version stars turkey kielbasa and shrimp in a tomato base and packs a bit of heat thanks to cayenne pepper. Want to amp up the spice even more?Try adding hot sauce to your bowl just before digging in.

Ingredients

Unsalted butter

1 Tbsp

Onion

1 large, chopped

Green bell pepper

1 medium, seeded and chopped

Celery

2 rib(s), small, chopped

Garlic

3 clove(s), finely chopped

Uncooked turkey sausage

6 oz, kielbasa, halved lengthwise and cut into 1⁄4-inch slices

Uncooked white rice

1½ cup(s), long-grain

Canned tomatoes

28 oz, (peeled whole tomatoes, broken up)

Fat free chicken broth

14½ fl oz, and reduced-sodium

Dried thyme

¾ tsp

Cayenne pepper

¼ tsp

Uncooked shrimp

1 pound(s), medium, peeled and deveined

Instructions

  1. In a large Dutch oven, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened, 7 to 8 minutes, stirring occasionally. Add the kielbasa and cook for 3 minutes more, stirring.
  2. Add the rice and cook until lightly toasted, about 2 minutes, stirring frequently. Add the tomatoes with juices, stock, thyme, and cayenne and bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 30 minutes.
  3. Add the shrimp and cook until just opaque in the centers and all the liquid has been absorbed, 5 to 7 minutes more.
  4. Serving size: 1⅓ cups

Notes

Small chunks of skinless boneless chicken breast can easily be substituted for the shrimp and/or the kielbasa, and a cup of thawed frozen peas can be added with the shrimp.

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