1 16-ounce package kielbasa, cut into 1⁄4-inch rounds
1 28-ounce can whole tomatoes, undrained
1 8-ounce box jambalaya, Spanish, or fiesta-flavored rice mix
1 1-pound package peeled and deveined raw shrimp
1/4 teaspoon hot pepper sauce (optional)
How to Make It
Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned on both sides, about 4 minutes. Add the tomatoes and their juices along with 1/2 cup of water and bring to a boil. Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the rice package. Add the shrimp and stir. Cover and cook until the shrimp are pink, 3 to 4 minutes. Add the hot pepper sauce (if using). Spoon into individual bowls.
I make this at least once a month. I have sometimes had to substitute diced tomatoes or used different kinds of sausage. Aidells Cajun Andouille is great but too spicy for the little ones. The big ones and my husband love it when I make this and ask for it often. Making tonight for Fat Tuesday!
This recipe was so easy. I used a 14.5 oz can of diced tomatoes and a 10oz can of rotel tomatoes and chilis and added an extra 1/2 cup of water to make up for the liquid lost. It was delicious and everyone else loved it too. I used Zattarains jambalaya rice and I left out the tobasco since I used rotel.
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