This delicious jambalaya that will have your family requesting seconds. And here’s a slimming tip: If you omit the rice from this recipe and serve it as a soup, the per-serving calorie count drops to 180.
Ingredients
| 1 T. canola oil | 2 T. no-salt-added tomato paste |
| 1 c. onion, finely diced | 4 oz. turkey sausage, cut into bite-sized pieces |
| ½ c. celery, finely diced | 3 c. no-salt-added chicken stock |
| 2 c. bell peppers, finely diced | 1 c. brown rice |
| 2 cloves garlic, chopped | 8 oz. uncooked small (36/45 per lb.) shrimp, peeled and deveined (about 1 cup) |
| 1 t. ground cumin | |
| ¼ t. cayenne pepper | 4 green onions, sliced |
Preparation
1. Place saucepan over medium heat and add oil.
2. Once hot, add onions and celery; reduce heat and cook till vegetables are softened, about 5 minutes.
3. Add peppers, garlic, cumin and cayenne; cook for 3 minutes.
4. Add tomato paste and sausage. Add stock and bring to a boil.
5. Stir in rice, cover, reduce heat to low.
6. Simmer, covered, for 40 minutes.
7. Add shrimp. Cook till shrimp is just cooked through and pink, about 5 minutes.
8. Garnish with green onion.
Serves four.
Nutritional Information: Calories: 386; Fat: 8.8g; Cholesterol: 103.6mg; Sodium: 371mg; Total Carbohydrates: 55.7g; Dietary Fiber: 7.1g; Protein: 17.6g.
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