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RECIPE
17 INGREDIENTS6 STEPS1HR 20MIN

Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers

4.7
10 Ratings
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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.
1HR 20MIN
Total Time

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
6 oz
Andouille Chicken Sausages , diced
1/2
Spanish Onion , diced
2 cloves
Garlic , minced
1 can
(14.5 oz)
Fire Roasted Diced Tomatoes
1 Tbsp
plus 1 tsp
1 tsp
Fresh Oregano
3/4 tsp
Ground Cumin
1 pinch
Cayenne Pepper
1 1/4 cups
3 1/2 cups
Low-Sodium Chicken Stock
1 lb
Large Shrimp , deveined, peeled
1/2
Green Bell Pepper , deseeded, diced
1/2
Yellow Bell Pepper , deseeded, diced
1/2
Red Bell Pepper , deseeded, diced

Garnish

4
Scallions

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Nutrition Per Serving

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CALORIES
372
FAT
13.2 g
PROTEIN
40.8 g
CARBS
21.5 g

Cooking Instructions

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Step 1
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.
Step 2
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.

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Nutrition Per Serving
Calories
372
% Daily Value*
Fat
13.2 g
17%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
253.2 mg
84%
Carbohydrates
21.5 g
8%
Fiber
4.1 g
15%
Sugars
4.8 g
--
Protein
40.8 g
82%
Sodium
1179.0 mg
51%
Vitamin D
--
--
Calcium
165.8 mg
13%
Iron
3.9 mg
22%
Potassium
177.0 mg
4%
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