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Recipes Main Course Shellfish
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| Servings: | 4 |
| Author Notes: |
You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!
Active Minutes: 15 |
| Ingredients: |
1 teaspoon canola oil 8 ounces andouille sausage (see Note) or low-fat kielbasa, cut into 1/4 -inch-thick slices 1 bag (16-ounces) frozen bell pepper and onion mix 1 can (14-ounce) reduced-sodium chicken stock 2 cups instant brown rice 8 ounces raw shrimp (26-30 per pound), peeled and deveined |
| Instructions: |
Makes 4 Servings, 1 1/2 Cups Each 1. Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. 2. Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve. Per Serving: 412 calories; 10 g fat (3 g sat, 1 g mono); 142 mg cholesterol; 44 g carbohydrate; 31 g protein; 3 g fiber; 685 mg sodium. Nutrition Bonus: Selenium (31% daily value), Vitamin C (25% dv). |
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