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Shrimp Jambalaya

Yield 2 servings (serving size: 2 cups)

Ingredients

  • 1 teaspoon olive oil
  • 2 ounces turkey kielbasa, halved lengthwise and sliced (about 1/2 cup)
  • 1/2 cup minced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup uncooked long-grain rice
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 cup water
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 pound medium shrimp, peeled
  • 1/8 teaspoon hot sauce
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 420
  • caloriesfromfat 19 %
  • fat 9 g
  • satfat 1.3 g
  • monofat 2.6 g
  • polyfat 2 g
  • protein 29.9 g
  • carbohydrate 55 g
  • fiber 2.8 g
  • cholesterol 150 mg
  • iron 7 mg
  • sodium 860 mg
  • calcium 143 mg

How to Make It

  1. Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and bell pepper; saute 5 minutes or until vegetables are tender. Add rice; sauté 2 minutes. Add salt, thyme, black pepper, and red pepper; sauté 1 minute.

  2. Add water, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.

  3. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.