Simple Jambalaya with Shrimp and Sausage
Serves 4
Time 20 min
Sweet, succulent shrimp meet spicy Andouille sausage in this hearty bayou-inspired surf-and-turf. Serve with a freshly baked loaf of cornbread using our 365 Everyday Value® Cornbread Mix.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced
- 1 celery stalk, chopped
- 2 medium carrots, diced
- 1/4 teaspoon fine sea salt
- 1 (12.0-ounce) package andouille sausage, sliced in 1-inch pieces
- 2 cups 365 Everyday Value® Jasmine Rice (available in the freezer section)
- 1 (14.5-ounce) can 365 Everyday Value® Diced Tomatoes with Green Chiles
- 1 cup low-sodium chicken broth
- 1 pound (16-20 count) fresh raw shrimp, peeled and deveined
- 1/4 teaspoon ground black pepper
Method
Heat oil in 4-quart pan over medium heat.
Add onion, celery, carrots; season with salt and pepper.
Cover and cook until the vegetables begin to soften, about 5 minutes, stirring occasionally.
Add sausage and cook until browned around the edges, about 4 minutes.
Add rice, tomatoes, broth and shrimp; stir to evenly distribute.
Cover and cook until the rice is heated through, about 5 minutes. Serve immediately.
Nutritional Info:
Per serving: 500 calories (160 from fat), 18g total fat, 5g saturated fat, 255mg cholesterol, 1070mg sodium, 36g carbohydrates (3g dietary fiber, 5g sugar), 41g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced
- 1 celery stalk, chopped
- 2 medium carrots, diced
- 1/4 teaspoon fine sea salt
- 1 (12.0-ounce) package andouille sausage, sliced in 1-inch pieces
- 2 cups 365 Everyday Value® Jasmine Rice (available in the freezer section)
- 1 (14.5-ounce) can 365 Everyday Value® Diced Tomatoes with Green Chiles
- 1 cup low-sodium chicken broth
- 1 pound (16-20 count) fresh raw shrimp, peeled and deveined
- 1/4 teaspoon ground black pepper