Fast and Easy Jambalaya

Fast and Easy Jambalaya
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Fast and Easy Jambalaya calories by ingredient


Introduction

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. 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.
Number of Servings: 1

Ingredients

    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)

Tips

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).


Directions

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.