Express Shrimp and Sausage Jambalaya

By Bostoncook

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.

2. Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes.

3. 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.

Notes: This was good and certainly very easy! Added celery and used fresh peppers and onion. Didn't need the added oil given the addition of the kielbasa (used turkey kielbasa). Took longer for the rice to cook than indicated. Great weeknight dish.