Healthy Jambalaya with Shrimp and Sausage

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  4 cloves, minced or 12g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ¹⁵⁄₁₆ can or 177g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Seasoning

  Taco - Just the Basics

  2 tbsp dry mix or 16g

• Bay

  Castella

  100g

• Rice

  Brown, Instant - Safeway

  4 cup dry or 800g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Smoked chicken and beef sausage

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. In a large pot, on medium-high heat the oil and add the red peppers, green peppers, onion, garlic and celery. Saute the vegetables for 6 minutes until soft, mixing frequently.
2. Add to the pot the fire roasted tomatoes, broth, Cajun seasoning, pepper, salt, broth, bay leaf, sausage slices, and cooked rice. Stir together and heat for 4 minutes.
3. Add the prepared uncooked shrimp and stir them in. Cover and simmer on medium-low for 10 minutes or until the shrimp is cooked and pink in color. Serve right away or continue to heat uncovered to release more juices and thicken the sauce (see notes below on thickening the sauce). Season with salt to taste.