You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight.
Fast Sausage and Seafood Jambalaya
1 teaspoon canola oil
8 ounces andouille sausage or low-fat kielbasa, cut into 1/4-inch-thick slices
1 16-ounce bag frozen bell pepper and onion mix
1 14-ounce can reduced-sodium chicken broth
2 tsp parsley
2 tsp basil
2 cups instant brown rice
8 ounces raw shrimp (26-30 per pound), peeled and deveined
Ingredient Note: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.
Directions
Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
To find any recipe featured this month - use the search box and type: JambMar
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn and Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
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