Fast and Easy Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 tablespoons olive oil1 cup chopped onion1 cup chopped red and green bell pepper1 cup chopped celery2 cloves garlic, minced2 cups smoked sausage, sliced1 tablespoon dried parsley1/2 teaspoon salt1/4 teaspoon pepper2 teaspoons crushed red pepper flakes1 tablespoon tomato paste3/4 cup long-grain rice, raw-uncooked16 ounce canned crushed (or diced) tomatoes 1 14.5 ounce can low sodium chicken broth2, 14.5 ounce cans Margaret Holmes Tomatoes-Okra-Corn 1 tablespoon Frank's hot sauce3/4 pound frozen, cooked medium shrimp (thawed and tails removed)
Heat olive oil in a 5-6 quart saucepan. On medium heat, saute celery, bell peppers, and onion until translucent.
Add garlic, sausage, parsley, salt, pepper, pepper flakes, tomato paste and uncooked rice. Cook for 10 minutes, making sure it doesn't stick to the bottom of the pot.
Add chicken broth, crushed tomatoes and tomato-okra-corn and hot sauce. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the shrimp just before serving, and heat through. Serve and enjoy!
Serving Size: Makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user JANIER52.
Add garlic, sausage, parsley, salt, pepper, pepper flakes, tomato paste and uncooked rice. Cook for 10 minutes, making sure it doesn't stick to the bottom of the pot.
Add chicken broth, crushed tomatoes and tomato-okra-corn and hot sauce. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the shrimp just before serving, and heat through. Serve and enjoy!
Serving Size: Makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user JANIER52.
Nutritional Info Amount Per Serving
- Calories: 45.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 326.0 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.0 g
- Protein: 2.0 g
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