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Shrimp Jambalaya

Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
8  People


Recipe makes 8 Servings

2 Tsp olive oil
4 Oz turkey kielbasa, cut lengthwise & sliced (about 1 cup)
1 cup(s) onion, minced
1 cup(s) green bell pepper, diced
1 cup(s) uncooked long grain rice
1/4 Tsp salt
1/4 Tsp dried thyme
1/4 Tsp black pepper
1/4 Tsp ground red pepper
2 cup(s) water
15 Oz H-E-B Reduced Sodium Fat Free Chicken Broth
29 Oz H-E-B Diced No Salt Tomatoes, drained
1 Lb H-E-B Medium Shrimp, peeled & deveined
1/4 Tsp hot sauce
1 Tbsp parsley, chopped
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Heat oil in a medium saucepan over medium heat.
Add kielbasa, onion, and bell pepper; sauté 5 minutes, or until vegetables are tender.
Add rice; sauté 2 minutes.
Add salt, thyme, black pepper and red pepper; sauté 1 minute.
Add water, broth, and tomatoes; bring to a boil.
Cover, reduce heat, and simmer about 15 minutes.
Meanwhile, heat a large skillet over medium-high heat 3 minutes. Add shrimp, and sauté 4-5 minutes or until shrimp turn opaque (white) and form the letter C; set aside.
Remove rice mixture from heat; add shrimp, hot sauce and parsley.



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