Shrimp and Sausage Jambalaya |
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Prep Time: 9 Minutes Cook Time: 28 Minutes |
Ready In: 37 Minutes Servings: 5 |
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We kept the hot sauce to a minimum in this recipe to make it family-friendly. Ingredients:
1 1/2 teaspoons olive oil |
1/2 cup vertically sliced onion |
1/3 cup diced celery |
2 large garlic cloves, minced |
4 ounces light turkey, pork, and beef smoked sausage (such as hillshire farm), thinly sliced |
1/8 teaspoon dried oregano |
1 bay leaf |
1 thyme sprig |
1 cup uncooked long-grain rice |
1 (14 1/2-ounce) can diced tomatoes, undrained |
1 1/4 cups fat-free, less-sodium chicken broth |
1 cup frozen cut okra |
1/4 teaspoon hot sauce |
3/4 pound peeled and deveined medium shrimp |
hot sauce (optional) |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion, celery, and garlic; sauté 2 minutes. Add sausage and next 3 ingredients; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add tomatoes, chicken broth, okra, and 1/4 teaspoon hot sauce; bring to a boil.
2. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat; let stand 5 minutes. Discard bay leaf and thyme sprig. Serve with additional hot sauce, if desired.
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