Shrimp Jambalaya
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INGREDIENTS 1 teaspoon olive oil
2 ounces turkey kielbasa, halved lengthwise and sliced (about 1/2 cup)
1/2 cup minced onion
1/2 cup diced green bell pepper
1/2 cup uncooked long-grain rice
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
1 cup water
1 (10-1/2 ounce) can low-salt chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 pound medium-sized shrimp, peeled
1/8 teaspoon hot sauce
1 tablespoon chopped fresh parsleyHeat oil in a medium saucepan over medium heat. Add kielbasa, onion and bell pepper; sauté 5 minutes or until vegetables are tender. Add rice; sauté 2 minutes. Add salt and next 3 ingredients; sauté 1 minute.
Add water, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.
Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.
Serves 2
(CALORIES 420 (19% from fat); FAT 9g (sat 1.3g; mono 2.6g; poly 2g); PROTEIN 29.9g ; CARB 55g; FIBER 2.8g; CHOL 150mg; IRON 7mg; SODIUM 860mg; CALC 143mg)