Lighter Jambalaya



3 tsp. olive oil

1 onion, finely chopped

1 green pepper, finely chopped

2 celery stalks, finely chopped

4 garlic cloves, minced

3 links of sausage (Andouille, Kielbasa, Italian)

1 cup brown rice

2 cups sodium reduced chicken broth

1  1/2 cups tomato or marinara sauce

3 tomatoes, diced

Cajun seasoning (or 1/2 tsp. salt, 1/2 tsp. black pepper, 1 tsp. oregano, 1 tsp. paprika, 1 tsp. cayenne pepper, 1 tsp. garlic powder, 1 tsp. onion powder)

3 green onions, diced

2 tsp. fresh thyme


1. Heat oil in a large saucepan, add onion, green pepper, celery and garlic.  Stir and cook for about 8 minutes over medium heat, until the vegetables are soft.    Add the chopped up sausage and cook until they are lightly browned.

2. Add the rice and cook, stirring until the rice is coated.  Add the chicken broth, tomato sauce, tomatoes, and spices (or Cajun seasoning).  Bring to a boil; then reduce the heat and simmer, covered, until the rice is cooked, about 30 minutes.

3. After, add the shrimp, green onions, and thyme; cook while stirring continuously until the shrimp is opaque (about 10 minutes).


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