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Recipe Source: cdkitchen.com
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Shrimp & Kielbasa Jambalaya
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Serves/Makes: 2
Ready in: 30-60 minutes
- 1 tablespoon olive oil
- 4 ounces turkey kielbasa halved lengthwise and sliced
- 1/2 cup minced peeled onion
- 1/2 cup diced seeded green bell pepper
- 1/2 cup long-grain rice
- 1/8 teaspoon salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 can (14.5 ounce size) fat-free chicken broth
- 1 can (14.5 ounce size) diced tomatoes drained
- 1/2 pound medium shrimp peeled and deveined
- 1/8 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh parsley
Heat oil in a medium saucepan over medium heat. Add kielbasa, onion and bell pepper and saute 5 minutes or until vegetables are tender. Add rice, stir until well-coated. Mix in salt, thyme, black pepper and cayenne pepper and cook for 1 more minute until fragrant. Stir in chicken broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Stir in shrimp and hot pepper sauce; cover and cook 5 minutes or until shrimp are pink. Remove from heat and garnish with parsley. Serve warm.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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