Jambalaya for the middle of the week

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.

Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add herbs, then add shrimp and stir to incorporate. Remove from the heat and let stand, covered until the shrimp are opaque and cooked through 5 to 6 minutes. Fluff with a fork and serve.

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