Jambalaya

 



Serves: 4 
One Serving: 1 ½ cups
PointsPlus: 6

INGREDIENTS:

6 oz. fully cooked chicken sausage, sliced into coins

1 14 oz. can fire-roasted diced tomatoes (not drained)

1 onion, chopped

1 green bell pepper, seeded, chopped

1 cup chopped celery

1 cup low-sodium fat-free chicken broth

½ cup uncooked brown rice

1 tbsp chopped garlic

1 tsp Cajun seasoning

½ tsp hot sauce, or more to taste

¼ tsp dried oregano

¼ tsp dried thyme

6 oz. raw shrimp, tails removed, deveined, chopped

Salt and pepper     

DIRECTIONS:

1.  Cook brown rice, according to package directions.

2.  Sautee onion until soft. Add in celery and bell pepper. When all cooked to your liking, add all other ingredients, except shrimp.

3.  Bring to a boil, and then reduce heat to medium low. Cover and simmer until veggies are tender. Add rice and shrimp (if using), and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.

4.  Season with salt and pepper, to taste.

 Adapted From: Hungry Girl – www.hungry-girl.com