Jambalaya

Jambalaya
Mark Lund
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
10
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
1
pound
kielbasa, cut into 1-inch-thick rounds
1
28-ounce
can whole tomatoes, undrained
1
8-ounce
box jambalaya or fiesta rice mix
1
pound
peeled and deveined shrimp
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.
Melinda Page and Elizabeth Wells
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 227
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments