Jambalaya
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned, about 2 to 3 minutes.
- Add the tomatoes, crushing them with the back of a spoon, along with their juices and ½ cup of water. Bring to a boil.
- Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the package.
- Stir in the shrimp and continue to cook, covered, until the shrimp are opaque throughout, 3 to 4 minutes.
- Add the hot pepper sauce, if desired. Divide the jambalaya among bowls.
Nutritional Information
- Per Serving
- Calories 645Calories From Fat 227
- Fat 25g
- Sat Fat 8g
- Cholesterol 252mg
- Sodium 2,666mg
- Protein 44g
- Carbohydrate 56g
- Sugar 6g
- Fiber 3g
- Iron 7mg
- Calcium 119mg
What does this mean? See
Nutrition 101
.
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This one-pot traditional Creole dish is typically made up of sausage, seafood, and chicken. Use whichever of the three you
have on hand.
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