Name: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Total time: PT4800.0S
Yield: 4
Ingredients: 2 tablespoon Olive Oil; 6 ounce Andouille Chicken Sausage; 1/2 Spanish Onion; 2 clove Garlic; 1 can Fire Roasted Diced Tomatoes; 1 tablespoon Smoked Paprika; 1 teaspoon Fresh Oregano; 3/4 teaspoon Ground Cumin; 1 pinch Cayenne Pepper; 1 1/4 cup Brown Rice; 3 1/2 cup Low-Sodium Chicken Stock; 1 pound Large Shrimp; 1 bunch Scallion; 1/4 cup Fresh Cilantro; 1/2 Green Bell Pepper; 1/2 Yellow Bell Pepper; 1/2 Red Bell Pepper

Tender shrimp, andouille chicken sausage, fire roasted tomatoes and a mix of bell peppers and spices combine to create an incredibly satisfying pot of awesomeness that’s sweet and spicy with a hint of smokiness.

Low-Fat

Oven

Intermediate

Date Night

Poultry

Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

calories

total_fat

saturated_fat

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cholesterol

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Olive Oil

tablespoon

Andouille Chicken Sausage

ounce

Spanish Onion

Garlic

clove

Fire Roasted Diced Tomatoes

Smoked Paprika

Fresh Oregano

teaspoon

Ground Cumin

Cayenne Pepper

pinch

Brown Rice

Low-Sodium Chicken Stock

Large Shrimp

pound

Garnish

Scallion

bunch

Fresh Cilantro

Green Bell Pepper

Yellow Bell Pepper

Red Bell Pepper

Stove

Heat {@1:} in a dutch oven or large saucepan. When hot, add the {@0:} and sauté for about 4 minutes until lightly browned.

Heat Olive Oil (2 tablespoon) in a dutch oven or large saucepan. When hot, add the Andouille Chicken Sausage (6 ounce) [diced] and sauté for about 4 minutes until lightly browned.

Heat Olive Oil (2 tablespoon) in a dutch oven or large saucepan. When hot, add the Andouille Chicken Sausage (6 ounce) and sauté for about 4 minutes until lightly browned.

Add the {@3:}, {@1:}, {@0:}, {@2:}, and {@4:} and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.

Add the Spanish Onion (1/2 N/A) [diced], Green Bell Pepper (1/2 N/A) [deseeded, diced], Yellow Bell Pepper (1/2 N/A) [deseeded, diced], Red Bell Pepper (1/2 N/A) [deseeded, diced], and Garlic (2 clove) [minced] and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.

Add the Spanish Onion (1/2), Green Bell Pepper (1/2), Yellow Bell Pepper (1/2), Red Bell Pepper (1/2), and Garlic (2 clove) and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.

Add the {@0:}, {@2:}, {@3:}, {@4:}, {@1:} and cook for about 3 minutes until the mixture is simmering.

Add the Fire Roasted Diced Tomatoes (1 can), Smoked Paprika (1 tablespoon), Fresh Oregano (1 teaspoon), Ground Cumin (3/4 teaspoon), Cayenne Pepper (1 pinch) and cook for about 3 minutes until the mixture is simmering.

Mix in {@1:} and cook for 1 minute before adding the {@0:}. Bring to a boil and then lower to a simmer. Cover and cook for 50 minutes until the rice is tender and most liquid has been absorbed.

Mix in Brown Rice (1 1/4 cup) and cook for 1 minute before adding the Low-Sodium Chicken Stock (3 1/2 cup). Bring to a boil and then lower to a simmer. Cover and cook for 50 minutes until the rice is tender and most liquid has been absorbed.

Taste your jambalaya, and season with salt and a little extra cayenne if you’re into spicy food. Mix the {@0:} into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through. Cooked shrimp are bright pink and opaque.

Taste your jambalaya, and season with salt and a little extra cayenne if you’re into spicy food. Mix the Large Shrimp (1 pound) [deveined, peeled] into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through. Cooked shrimp are bright pink and opaque.

Taste your jambalaya, and season with salt and a little extra cayenne if you’re into spicy food. Mix the Large Shrimp (1 pound) into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through. Cooked shrimp are bright pink and opaque.

Ladle the jambalaya into bowls and garnish with {@1:} and {@0:}. Serve with your fanciest hot sauce and go wild.

Ladle the jambalaya into bowls and garnish with Scallion (1 bunch) and Fresh Cilantro (1/4 cup). Serve with your fanciest hot sauce and go wild.

Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

4.7

1HR 20MINS

$4.91

Ingredients

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Nutrition Per Serving

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