Lighter Jambalaya
By Deen Brothers
JUMP TO RECIPE
Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
Ingredients
- 2 teaspoons olive oil
- 1 finely chopped Vidalia onion
- 1 finely chopped green bell pepper
- 2 finely chopped celery stalks
- 3 cloves minced garlic
- 8 oz (about 2 links) sliced fully-cooked smoked andouille chicken sausage links
- 1 cup brown rice
- 2 cups reduced-sodium chicken broth
- 1 (14 oz) can fire roasted tomatoes
- 1/4 teaspoon ground red pepper
- 1/2 lb peeled and deveined medium shrimp
- 2 teaspoons chopped or 1/2 teaspoon dried thyme fresh thyme
Directions
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, celery and garlic, and cook, stirring occasionally, over medium-low heat, until the vegetables are very tender, about 8 minutes. Add the sausage and cook until lightly browned, about 5 minutes.
Add the rice and cook, stirring, until the rice is well coated. Add the broth, tomatoes and ground red pepper; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, 35 toÂÂ 40 minutes.
Add the shrimp and thyme and cook, stirring, until the shrimp just begins to turn opaque, 3- 5 minutes
