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Shrimp and Sausage Jambalaya

Prep time 9 mins
Cook time 28 mins
Other time 5 mins
Yield 5 servings (serving size: 1 1/2 cups)
We kept the hot sauce to a minimum in this recipe to make it family-friendly.

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1/2 cup vertically sliced onion
  • 1/3 cup diced celery
  • 2 large garlic cloves, minced
  • 4 ounces light turkey, pork, and beef smoked sausage (such as Hillshire Farm), thinly sliced
  • 1/8 teaspoon dried oregano
  • 1 bay leaf
  • 1 thyme sprig
  • 1 cup uncooked long-grain rice
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1 cup frozen cut okra
  • 1/4 teaspoon hot sauce
  • 3/4 pound peeled and deveined medium shrimp
  • Hot sauce (optional)

Nutrition Information

  • calories 312
  • fat 6.8 g
  • satfat 1.9 g
  • protein 23.1 g
  • carbohydrate 38.9 g
  • cholesterol 118 mg
  • iron 4.1 mg
  • sodium 589 mg
  • caloriesfromfat 20 %
  • fiber 3.0 g
  • calcium 107 mg

How to Make It

  1. Heat oil in a large skillet over medium-high heat. Add onion, celery, and garlic; sauté 2 minutes. Add sausage and next 3 ingredients; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add tomatoes, chicken broth, okra, and 1/4 teaspoon hot sauce; bring to a boil.

  2. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat; let stand 5 minutes. Discard bay leaf and thyme sprig. Serve with additional hot sauce, if desired.

Oxmoor House Healthy Eating Collection