Jambalaya

0603rice-dish
Photo by Mark Lund
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  • Serves 4
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  • Nutritional Information
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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 1tablespoon olive oil
  2. Check 1pound kielbasa, cut into 1-inch-thick rounds
  3. Check 128-ounce can whole tomatoes, undrained
  4. Check 18-ounce box jambalaya or fiesta rice mix
  5. Check 1pound peeled and deveined shrimp
  6. Check 1/4teaspoon 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.