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Shrimp and Sausage Jambalaya

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fafa

(1078 days ago)

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This was the tastiest dinner.
I made a few changes though, trying to cut calories. No oil, I used cooking spray. 1/2 pkg kielbasa, garlic powder, 3 cans stewed tomatoes, 8 oz shrimp, and brown rice. I didn't have all the seasonings so I used a heaping Tbls of creole seasoning, 1/2 tsp each of garlic powder, italian herbs and dried basil.
I have never had this type of meal and I thoroughly enjoyed it. I will be making this again.

Zowie819

(1093 days ago)

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I made this last night. Didn't put in the 3 lbs of shrimp. Only used 1 lb of xtra large shrimp and it was plenty. Great flavor.

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1 Serving | Cook Time: 40 mins | Prep Time: 8 mins

The Healthy Firehouse CookBook

by Joseph Bonanno

INGREDIENTS
  • 1 tbsp olive oil
  • 1 lb turkey kielbasa, sliced 1/2 inch thick
  • 1 small green bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • Two 16 oz cans whole tomatoes, undrained
  • 2 cups chicken broth, preferably homemade (see page 110), or canned low-sodium broth
  • 1 cup chopped scallions
  • 3/4 cup chopped fresh parsley
  • 1 tbsp Creole or Cajun seasoning
  • 1 tbsp dried oregano
  • 1 1/2 tsps dried thyme
  • 2 bay leaves
  • 1/4 tsp ground red pepper
  • 1/4 tsp black pepper
  • 2 cups long-grain white rice, rinsed well
  • 3 lbs medium shrimp, peeled and deveined
SUGGESTED COOKWARE & APPLIANCES
  • Dutch Oven, slotted spoon
DIRECTIONS
  1. In a large Dutch oven, heat the oil over medium heat. Add the kielbasa and cook for about 5 minutes, turning occasionally, until the sausage is browned. With a slotted spoon, transfer the sausage to a plate and set aside.
  2. Add green peppers, celery and garlic to the Dutch oven and cook for about 5 minutes, stirring often, until the vegetables soften. Add the tomatoes with their juice, the chicken broth, scallions, parsley, seasoning, oregano, thyme, bay leaves, ground red pepper, and black pepper. Bring to a simmer and stir to break up the tomatoes. Stir in the rice and kielbasa and return to a simmer.
  3. Reduce the heat to low, cover, and cook for 20 to 25 minutes, until the rice is just tender. Stir in the shrimp, cover and cook for about 3 minutes more, until the shrimp turn pink. Let stand, covered, for 5 minutes before serving.