Shrimp Jambalaya

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 1 tsp olive oil
• 2 ounces Andouille or other spicy sausage (look for lower sodium options)
• 2 cloves garlic (minced)
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 1/2 medium green bell pepper (diced)
• 1 15-ounce can no salt added diced tomatoes
• 2 bay leaves
• 1 tsp no salt Creole seasoning
• 2 cups water
• 2 cups no salt added vegetable or shrimp stock
• 1/2 cup brown rice
• fresh ground black pepper (to taste)
• 8 ounces shrimp (peeled and deveined)

Place the olive oil in a large skillet over medium high heat. Add the garlic and cook for about 2 minutes. Do not let the garlic brown.

Add the onion and cook for about 3 minutes until it begins to soften slightly.

Add the celery and green peppers and cook for about 2 minutes, stirring frequently.

Cut the sausage lengthwise and then crosswise into half discs. Add the sausage to the pan and cook for about one minute.

Add the tomatoes, bay leaves, creole seasoning, salt, water, rice and pepper to the pan.

Cover and simmer, stirring occasionally, for about 45 minutes.

Add the shrimp and cook for about 5 minutes until they are cooked through and serve.