Express Shrimp & Sausage Jambalaya
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!

Serves 4

Prep Time 15 min

Total Time 25 min.

Ingredients

1 teaspoon canola oil
8 ounces andouille sausage, (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices
1 16-ounce b frozen bell pepper and onion mix
1 14-ounce c reduced-sodium chicken broth
2 cups instant brown rice
8 ounces raw shrimp, (26-30 per pound), peeled and deveined

Cooking Directions

Step 1

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.

Step 2

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.

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Express Shrimp & Sausage Jambalaya

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