Shrimp and Turkey Kielbasa Jambalaya
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 339.9
- Total Fat: 17.9 g
- Cholesterol: 160.9 mg
- Sodium: 851.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.7 g
- Protein: 26.2 g
Introductionc Amelia Durand, Food Network. Here's the original: http://www.foodnetwork.com/recipes/shrimp-
I make this pretty spicy; it's one of those recipes with endless variations and extremely adaptable. A delicious one pot dish low in fat and carbs. c Amelia Durand, Food Network. Here's the original: http://www.foodnetwork.com/recipes/shrimp-
I make this pretty spicy; it's one of those recipes with endless variations and extremely adaptable. A delicious one pot dish low in fat and carbs.
1 T. EVOO
1 lb turkey kielbasa sausage
2 lbs large shrimp (20-24)
1 T. butter
1 C diced onion
1 C diced celery
2 C red pepper, diced (I hate green pepper)
1 can no salt added diced tomatoes
4 garlic cloves, minced
1 T tomato paste
4 C chicken stock (low fat, low sodium)
2 C brown basmati rice
3 bay leaves
1/2 t cayenne (makes it very spicy)
1 t black pepper
salt to taste
1/2 t thyme (1 t fresh would be better)
1 t oregano (2 t fresh, better)
1/2 C chopped scallions
1/4 C lemon juice (juice from 2 lg lemons)
optional: Tabasco, a chopped jalapeno, 1 C green
pepper instead of all red. I used about 2 t of sriracha which I like better than Tabasco.
This sounds very labor intensive but it's really not, especially if you buy pre-chopped vegs or do prep ahead of time. I want to try this with quinoa, as I'm always looking for dishes with a lower glycemic index.I will also use fresh herbs next time. If you like a soupier stew, add water with the broth or at the end (after shrimp is steamed). Finally, I don't cook with much salt (my chicken stock is homemade and saltless so the nutritional info above is off), but the original recipe calls for 2 t which I think would be way too much.
Add butter, onions, celery, bell pepper and saute 8-10 min or til tender. Add tomato, garlic, cayenne, oregano, thyme and to tomato paste and cook til blended.
Add stock and bring to rolling boil.
Stir in rice and add kielbasa, bay leaves, black pepper and salt & tabasco, as needed/to taste. Return to boil, reduce heat to low and simmer, covered, 20 min.
Add 1/4 C scallions, 1/4 C parsley, lemon juice and shrimp and stir. Cover pot, remove from heat and allow shrimp to steam cook.
Taste and adjust seasonings. Garnish with remaining scallions & parsley & serve with lemon wedges and hot sauce. I like to serve this with cucumber salad and cornbread.
Serving Size: Makes 10 huge servings= 2 heaping cups.