Jambalaya with Shrimp and Andouille Sausage
Using both andouille sausage and juicy pink shrimp, jambalaya is like a spicy surf-and-turf. To save time, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water.
Servings:4 servings (serving size: 1 1/2 cups) Nutritional Info Amount Per Serving protein:25 g sodium:763 mg poly fat:1 g fat:12.7 g carbohydrate:52.7 g calories from fat:27 % cholesterol:117 mg iron:5.1 mg calcium:99 mg calories:426
saturated fat:3.9 g fiber:4.9 g mono fat:2.8 g Ingredients 1 tablespoon olive oil 1 cup chopped onion 1 cup chopped red bell pepper 1 tablespoon minced garlic 6 ounces andouille sausage, sliced 1 cup uncooked long-grain white rice 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/4 teaspoon garlic salt 1 bay leaf 2 cups fat-free, less-sodium chicken broth 3/4 cup water 1 tablespoon tomato paste 1/2 teaspoon hot pepper sauce 1 (14.5-ounce) can no salt-added diced tomatoes, undrained 1/2 pound peeled and deveined medium shrimp 2 tablespoons chopped fresh parsley directions Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sautĂŠ 5 minutes or until vegetables are tender. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.