Monday, November 7, 2011

Sausage Chicken and Shrimp Jambalaya

I am loving my November issue of Cooking Light. It is packed with easy and relatively quick warm meal ideas. I decided to try the 40 minute version of the jamabalya recipe.

Ingredients
2 tsp oil
6 oz reduced-fat smoked sausage (I used andouille sausage which I would highly recommend)
** 6 oz equates to four sausage links (we actually thought it needed more sausage!)
1/2 cup chopped onion
1/2 cup chopped celeary
1/2 cup chopped green pepper
2 garlic cloves, minced
1 cup uncooked long-grain white rice
1 cup water
1/4 tsp ground red pepper
1/8 tsp salt
6 freah thyme sprigs
1 (14.5 oz) can fat free, lower sodium chicken broth
1 (14.5) can no-salt added diced tomatoes, undrained
1 cup diced skinless boneless chicken breast
12-15 peeled and shelled shrimp




  

I chopped up all of the meat and veggies first.




Heat a Dutch oven over med high heat. Add oil to pan, add sausage, saute 1 min, add onion, celery, bell pepper, and garlic. Saute six minutes or until tender.

Add rice and next 5 ingredients (through broth); bring to boil.  Cover and reduce hear and simmer 20 minutes until rice is done.
While rice is simmering, I de-shelled and de-veined some shrimp.

When rice is about done, I added the shrimp.  This made for a warm and delicious quick meal!