Skinny Jambalaya

Good morning and happy fall! 

This is an easy meal that is absolutely perfect for the cool autumn nights approaching us. I made this on Sunday and ate it for the entire week! I enjoyed this so much that I plan on making it again next weekend. I love one pot comfort foods and this recipe is surly a keeper :) This recipe was adapted from Ellie Kreiger on the Food Network.

Note: This recipe has a big kick of spice to it...reduce the cayenne pepper for a more mild dish or leave it out if you are not a fan of spicy food. However, did you know that eating spicy foods revs your metabolism?? :) I'll take it!

Serves 4 (2 cups per serving)

Prep Time: 35 min, Total Time 1:15

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt, plus more, to taste
• 1/4 teaspoon freshly ground black pepper, plus more, to taste
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 6 ounces (2 links) Al Fresco smoked Andouille chicken sausage
• 2 1/2 cups low sodium chicken broth
• 1 (14 1/2-ounce) can no-salt added diced tomatoes
• 1 cup uncooked brown rice
• 1 pound uncooked peeled and deveined Large shrimp
• Hot pepper sauce (optional)

Directions

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 35-40 minutes stirring occasionally to make sure the rice doesn’t burn or stick, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5-6 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

Enjoy!! 

Nutrition Information:

Calories: 440

Total Fat: 9 grams

Saturated Fat: 2 grams

Protein: 38 grams

Total carbohydrates: 50 grams

Sugar: 7 grams

Fiber: 3 grams

Cholesterol: 190 milligrams

Sodium: 1040 milligrams