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| Home>Cajun/Creole>Boiling> Express Shrimp and Sausage Jambalaya |
 Method:Boiling
1. Formula
- 1 teaspoon canola oil
- 8 ounces andouille sausage (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices
- 1 (1 pound) package frozen bell pepper and onion mix
- 1 (14 ounce) can reduced-sodium chicken broth
- 2 cups instant brown rice
- 8 ounces raw shrimp (26-30 per pound), peeled and deveined
2. Nutrition Information
- Calories: 457 kcal
- Carbohydrates: 41 g
- Dietary Fiber: 3 g
- Fat: 20 g
- Protein: 25 g
- Sugars: 1 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.
4. Remark
You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!
Notes:Ingredient Note
Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.
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( From:EatingWell.com ) |
( read Express Shrimp and Sausage Jambalaya ) |
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| Pre:Chicken and Sausage Jambalaya Next:Chicken and Smoked-Sausage Gumbo |
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