Fast and Easy Jambalaya
IntroductionThis Jambalaya recipe takes very little effort and is the perfect dinner after a long work day. It's also very easy to increase/decrease serving size as needed. This Jambalaya recipe takes very little effort and is the perfect dinner after a long work day. It's also very easy to increase/decrease serving size as needed.
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red and green bell pepper
1 cup chopped celery
2 cloves garlic, minced
2 cups smoked sausage, sliced
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons crushed red pepper flakes
1 tablespoon tomato paste
3/4 cup long-grain rice, raw-uncooked
16 ounce canned crushed (or diced) tomatoes
1 14.5 ounce can low sodium chicken broth
2, 14.5 ounce cans Margaret Holmes Tomatoes-Okra-Corn
1 tablespoon Frank's hot sauce
3/4 pound frozen, cooked medium shrimp (thawed and tails removed)
NOTE: You can use uncooked shrimp, be sure to let it cook for about 5 minutes before serving. Also, you can substitute the canned Tomatoes-Okra-Corn with fresh or frozen okra and corn but increase the amount of crushed tomatoes to 28 oz. and lengthen your cooking time to 35 minutes (or until the vegetables are done).
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.