Bayou Jambalaya-Style Sausage and Rice
Smoked turkey sausage, paprika, thyme and diced tomatoes create this Creole flavored dinner with green beans and rice — and it’s all in one pan! Make it with shrimp, chicken or some of each.
Serves 6
Prep time 10 min.
Cook time 20 min.
Ingredients
1 Tbsp. plus 2 tsp. olive oil, divided
8 oz. smoked turkey sausage, thinly sliced
2 green bell pepper, seeded and coarsely chopped
½ cup diced onion
1 can (14.5oz.) Del Monte® No Salt Added Diced Tomatoes, not drained
1 can (14.5oz.) Del Monte® No Salt Added Cut Green Beans, drained
1 can (14.5oz.) College Inn® Fat Free & Lower Sodium Chicken Broth
¾ cup uncooked instant brown rice
2 tsps. paprika [or smoked paprika]
12 oz. raw peeled medium shrimp
2 tsps. fresh thyme [or 3/4 tsp. dried thyme]
1 tsp. hot sauce
Salt and black pepper, optional
Directions
Heat 1 tsp. oil in a large non-stick skillet over medium-high heat. Brown sausage, about 3 minutes, stirring occasionally. Set aside.
Heat 1 tsp. oil in same skillet and cook bell pepper and onion 3 minutes or until tender, stirring frequently.
Stir in tomatoes, beans, broth, rice and paprika. Bring to a boil over medium-high heat; cover and cook on medium-high heat 5 minutes.
Stir in shrimp, thyme and sausage. Cover and cook 5 minutes or until shrimp are opaque in center. Remove from heat, stir in remaining 1 Tbsp. oil, hot sauce and season to taste with salt and pepper, if desired. Cover and let stand 10 minutes for flavors to develop.
VARIATION: To make Chicken Jambalaya, prepare recipe as directed, except substitute 2 cups chopped cooked chicken for shrimp in Step 4.
