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!
  • 1 teaspoon canola oil
  • 8 ounces andouille sausage (see Note) or low-fat kielbasa, cut into ¼-inch-thick slices
  • 1 16-ounce bag frozen bell pepper and onion mix
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 cups instant brown rice
  • 8 ounces raw shrimp (26-30 per pound), peeled and deveined
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.

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.

  • Makes 4 servings, 1½ cups each.
  • Active Minutes: 15
  • Total: 25 minutes
  • Per Serving: 412 calories; 10 g fat (3 g sat, 1 g mono); 142 mg cholesterol; 44 g carbohydrate; 31 g protein; 3 g fiber; 685 mg sodium.
  • Nutrition Bonus: Selenium (31% daily value), Vitamin C (25% dv).
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