Shrimp & Sausage Jambalaya
9
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
Uncooked onion(s)
1 large
Green bell pepper(s)
1 medium
Celery
2 rib(s), small
Garlic
3 medium clove(s)
Uncooked turkey sausage(s)
6 oz
Uncooked white rice
1.5 cup(s)
Canned tomatoes
28 oz
Fat free chicken broth
14.5 fl oz
Dried thyme
0.75 tsp
Cayenne pepper
0.25 tsp
Uncooked shrimp
1 pound(s)
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
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