Shrimp and Sausage Jambalaya
- Total Time
Jambalaya is a Creole dish made from cooked rice, tomatoes, onions, and green bell peppers with a variety of other interchangeable ingredients.
regular butter1 Tbsp
uncooked onion(s)1 large, chopped
green pepper(s)1 medium, seeded and chopped
uncooked celery2 rib(s), medium, chopped
garlic clove(s)3 clove(s), medium, minced
uncooked turkey sausage(s)6 oz, kielbasa, halved lengthwise and cut into 1⁄4-inch slices
uncooked white rice1 ½ cup(s), long-grain
canned tomatoes28 oz, (peeled, whole - broken up)
fat free chicken broth14 ½ oz, and reduced-sodium
dried thyme¾ tsp
cayenne pepper¼ tsp
uncooked shrimp1 pound(s), medium, peeled and deveined
- Melt the butter in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until softened, 7–8 minutes. Add the kielbasa and cook, stirring, 3 minutes longer.
- Add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the tomatoes and their liquid, the broth, thyme, and cayenne; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 30 minutes.
- Add the shrimp to the mixture and cook until just opaque in the center and all the liquid has been absorbed, 5–7 minutes longer. Yields 1 1/3 cups per serving.