Shrimp and Sausage Jambalaya
Source of Recipe
sara moulton
Recipe Introduction
servings 4
points 6.5
List of Ingredients
1 teaspoon canola oil
8 ounces andouille sausage or low-fat kielbasa, cut into 1/4-inch-thick slices
16-ounce bag frozen pepper-onion mix
14 1/2-ounce can reduced-sodium chicken broth
2 cups instant brown rice
8 ounces shrimp (26-30 per pound), peeled and deveined Recipe
Heat oil in a large heavy soup pot or 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 pan 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 immediately.
Per serving: 324 calories; 6 g fat (0 g sat, 1 g mono); 86 mg cholesterol; 42 g carbohydrate; 23 g protein; 3 g fiber; 621 mg sodium.
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