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Shrimp and Sausage Jumbalaya  (Not yet rated)

An easy jumbalaya

Cal: 574 Fat: 15g Carbs: 80g Protein: 29g Fiber: 5g
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Original recipe serves 4

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 8 ounces shrimp ; (20-30 per pound) raw, peeled and deveined
  • 8 ounces kielbasa ; or andoullie sausage, cut into 1/4 inch slices
  • 1 small onions ; diced
  • 1 medium green bell pepper ; cut into strips
  • 1 medium red bell pepper ; cut into strips
  • 2 cups brown rice ; instant
  • 1 teaspoon canola oil
  • 14 fluid ounces chicken broth
  • In My Kitchen


  • You will also need: Dutch oven

    Directions

    Heat oil in Dutch oven over medium heat and add the peppers, onions and sausage. Cook, stirring constantly until the vegetables soften, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Add the rice and cook for 5 minutes. Add the shrimp and stir, incorporating well. Remove from the heat and let it stand, covered, for 5 to 6 minutes or until the shrimp are cooked through.

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    (No rating submitted) Anonymous User on 2011-07-30

    If you want to get read, this is how you shulod write.