Jambalaya

0603rice-dish
Photo by Mark Lund
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 645 calories
    • Calories 227 calories from fat
    • Fat 25 g
    • Sat Fat 8 g
    • Cholesterol 252 mg
    • Sodium 2,666 mg
    • Protein 44 g
    • Carbohydrate 56 g
    • Sugar 6 g
    • Fiber 3 g
    • Iron 7 mg
    • Calcium 119 mg

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 pound kielbasa, cut into 1-inch-thick rounds
  3. Check 1 28-ounce can whole tomatoes, undrained
  4. Check 1 8-ounce box jambalaya or fiesta rice mix
  5. Check 1 pound peeled and deveined shrimp
  6. Check 1/4 teaspoon hot pepper sauce (optional)

Directions

  1. Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned, about 2 to 3 minutes.
  2. Add the tomatoes, crushing them with the back of a spoon, along with their juices and ½ cup of water. Bring to a boil.
  3. Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the package.
  4. Stir in the shrimp and continue to cook, covered, until the shrimp are opaque throughout, 3 to 4 minutes.
  5. Add the hot pepper sauce, if desired. Divide the jambalaya among bowls.