Shrimp Jambalaya



2 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

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