Type: Main Dishes
After only 20 minutes of cooking, you can have this shrimp jambalaya on the table. So much flavor in so little time!
Serves: 6 servings
- 12 ounces peeled and deveined raw shrimp
- 1 cup thinly sliced smoked sausage or kielbasa, at least 97% lean (about 5 ounces)
- 1/2 cup thinly sliced celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 teaspoon crushed fresh garlic
- 1/2 teaspoon dried thyme
- 2 cups quick-cooking brown rice
- 1 1/3 cups water
- 1 can (8 ounces) unsalted tomato sauce
- 1 can (1 pound) red kidney beans, drained
- 1 1/2 teaspoons Cajun seasoning
- Rinse the shrimp with cool water, and pat them dry with paper towels. Set aside.
- Coat a large deep nonstick skillet with nonstick cooking spray, and preheat over medium heat. Add the sausage or kielbasa, celery, green pepper, onion, garlic, and thyme, and stir to mix. Cover and cook, stirring occasionally, for about 4 minutes, or until the vegetables start to soften.
- Add the shrimp and all of the remaining ingredients to the skillet, and bring the mixture to a boil. Stir, reduce the heat to low, and cover. Simmer for about 8 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the skillet from the heat, and let sit covered for 5 minutes before serving.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.