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Jambalaya

Yield 4 servings (serving size: 2 cups)
This New Orleans favorite is hearty and packed with vegetables, andouille sausage, and shrimp. Enjoy Jambalaya as a main dish and turn leftovers into lunch.

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • Dash of ground red pepper
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 (14.5-ounce) cans Cajun-recipe stewed tomatoes with pepper, garlic, and Cajun spices (such as Del Monte)
  • 6 ounces andouille sausage, cut into 1/4-inch-thick slices
  • 1 (2-ounce) jar diced pimento, drained
  • 3 cups cooked long-grain rice
  • 1/2 pound peeled and deveined medium shrimp

Nutrition Information

  • calories 317
  • caloriesfromfat 29 %
  • fat 10.3 g
  • satfat 2.9 g
  • monofat 4 g
  • polyfat 2.4 g
  • protein 22.5 g
  • carbohydrate 34.7 g
  • fiber 2.2 g
  • cholesterol 116 mg
  • iron 4.3 mg
  • sodium 1247 mg
  • calcium 135 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 9 ingredients (onion through pimento); cook 7 minutes or until vegetables are tender, stirring frequently. Stir in rice and shrimp; cook 6 minutes or until shrimp are done.