Jambalaya is a simple, one-pot meal that is easy to make and perfect for a busy weeknight dinner. The warm spices perfectly complement cool summer evenings. Try altering the recipe with brown rice or another healthy grain for added fiber and nutrition.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 tablespoon minced garlic
- 6 ounces Andouille sausage, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free lower sodium chicken broth
- ¾ cup water
- 1 tablespoon tomato paste
- ½ teaspoon hot pepper sauce
- 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
- ½ pound peeled and deveined medium shrimp
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion, bell pepper, garlic and sausage; sauté 5 minutes or until vegetables are tender.
- Add rice and next 7 ingredients (through bay leaf); cook 2 minutes.
- Add broth, water, tomato paste, pepper sauce, and tomatoes; bring to a boil.
- Cover, reduce heat and simmer 20 minutes.
- After 20 minutes, add shrimp and cook 5 minutes.
- Discard bay leaf and serve.
Yield: 4 servings (serving size: 1 ½ cups) Source: Cooking Light Easy Winter Recipes