Shrimp & Sausage Jambalaya
1 large, chopped
1 medium, seeded and chopped
2 rib(s), small, chopped
3 medium clove(s), finely chopped
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 tomatoes, broken up)
Fat free chicken broth
14½ oz, and reduced-sodium
1 pound(s), medium, peeled and deveined
- 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.
- 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.
- Add the shrimp and cook until just opaque in the centers and all the liquid has been absorbed, 5 to 7 minutes more.
- Serving size: 1⅓ cups