8 oz andouille sausage (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices
16 oz frozen bell pepper and onion mix
14 oz reduced-sodium chicken broth
2 cup instant brown rice
8 oz raw shrimp (26-30 per pound), peeled and deveined
1. 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.
2. 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.
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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 412 15%
- Calories from fat 90 15%
- Total Fat 10gm 47%
- Saturated Fat 3gm 29%
- Monounsaturated Fat 1gm 15%
- Sodium 685mg
- Total Carbohydrates 44gm
- Fiber 3gm
- Protein 31gm
- Cholesterol 142mg 3%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.