Shrimp and sausage jambalaya
1 large, chopped
1 medium, seeded and chopped
2 rib(s), small, chopped
3 medium clove(s), minced
Uncooked turkey sausage(s)
6 oz, kielbasa, halved lengthwise and cut into 1⁄4-inch slices
Uncooked white rice
1½ cup(s), long-grain
28 oz, (peeled, whole - broken up)
Fat free chicken broth
14½ oz, and reduced-sodium
1 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.