EXPRESS SHRIMP & SAUSAGE JAMBALAYA

EXPRESS SHRIMP & SAUSAGE JAMBALAYA


1 tsp. canola oil
8-oz. andouille sausage or low-fat kielbasa cut into ¼-inch-thick slices
1 –16-oz. bag frozen bell pepper and onion mix
1-14-oz. can reduced-sodium chicken broth 2 cups instant brown rice
8-oz. raw shrimp (26-30 per lb.), peeled and deveined


Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetable softens, 3-5 minutes.

Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cook through, 5-6 minutes. Fluff with a fork and serve.


Yield: 4 servings.