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Serves 4| Hands-On Time: | Total Time:


  • 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)


  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.
By March, 2006

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 .

Quick Tip

Dried sausage
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.