Shrimp and Sausage Jambalaya

recipe
We kept the hot sauce to a minimum in this recipe to make it family-friendly.

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 28 Minutes
Other: 5 Minutes

Nutritional 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

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)

Preparation

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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