Recipe: Express Shrimp and Sausage Jambalaya (using instant brown rice)

EXPRESS SHRIMP AND SAUSAGE JAMBALAYA

"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. Have some sliced berries for dessert to cool off your palate!"



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 cups instant brown rice, uncooked
8 ounces raw shrimp (26-30 per pound), peeled and deveined

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 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.

*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.

Makes 4 servings, 1 1/2 cups each
Source: The Eating Well Healthy in a Hurry Cookbook by Jim Romanoff and The Editors of Eating Well