Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Tender shrimp, andouille chicken sausage, fire roasted tomatoes and a mix of bell peppers and spices combine to create an incredibly satisfying pot of awesomeness that’s sweet and spicy with a hint of smokiness.
Ingredients
2Tbsp
Olive Oil
6oz
Andouille Chicken Sausages, diced
1/2
Spanish Onion, diced
2cloves
Garlic, minced
1can(14.5 oz)
Fire Roasted Diced Tomatoes
1Tbsp
Smoked Paprikaplus 1 tsp
1tsp
Fresh Oregano
1/2tsp
Ground Cumin
1pinch
Cayenne Pepper
1 1/4cups
Brown Rice
3 1/2cups
Low-Sodium Chicken Stock
1lb
Large Shrimp, deveined, peeled
1/2
Green Bell Pepper, deseeded, diced
1/2
Yellow Bell Pepper, deseeded, diced
1/2
Red Bell Pepper, deseeded, diced
1bunch
Scallion4 scallion per 4 servings
4Tbsp
Fresh Cilantro
Nutrition Per Serving
Calories
369
Fat
13.0 g
Protein
40.8 g
Carbs
21.7 g
Cooking Instructions
step 1
Heat Olive Oil (2 Tbsp) in a dutch oven or large saucepan. When hot, add the Andouille Chicken Sausages (6 oz) and sauté for about 4 minutes until lightly browned.
step 2
Add the Spanish Onion (1/2), Green Bell Pepper (1/2), Yellow Bell Pepper (1/2), Red Bell Pepper (1/2), and Garlic (2 cloves) and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.
