Shrimp & Sausage Jambalaya

It is that time of year when bright beads, Hurricane drinks, and spicy creole foods are flowing all over the streets of New Orleans.  If you were unable to make it down to Nawlins for Mardi Gras, create your own mardi gras at home with this delicious and simple down home jambalaya.

Shrimp and Turkey Sausage Jambalaya

1 lb shrimp, peeled
1 lb Jennie-O sausage
1 cup chopped onion
1 cup chopped red pepper
1 cup chopped yellow pepper
1 Tbsp minced garlic
2 teaspoons paprika
1/2 teaspoon light salt
1/2 teaspoon fresh oregano
1/4 teaspoon dried thyme
1/2 teaspoon ground red pepper
2 Bay leaves
1 teaspoon Tony’s salt free cajin spices (add a little more if you like spicy foods)
2 cups uncooked brown rice
4 cups fat free, low sodium chicken broth
14.5 oz (1 can) whole tomatoes with juice, no salt added
14.5 oz (1 can) crushed tomatoes with juice, no salt added
green onions

Spray skillet with Pam or olive oil. Add to large dutch oven chopped onion, peppers, and garlic and saute. Add paprika, bay leaves, salt, oregano, thyme, crushed red pepper, and Tony’s and saute 1 minute. Add brown rice and saute 1 minute. Then add chicken broth and tomatoes and bring to a boil. Stir occasionally. Cover pan and reduce heat to low-medium, and simmer for 15 minutes. In another skillet, cook on medium low  Jennie-O sausage for about 5 minutes (or until browned).  Add in the shrimp and cook for 2 minutes. Add sausage and shrimp to rice & tomato mixture and cover for 5 more minutes. Add green onions to each dish you serve for a garnish. ENJOY!
12-14 servings at 1 cup each.

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