Written by: Nadeen Elhaddad MS, RDN, LDN
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Everything in one pot makes life a little easier. And using some convenience foods cuts down on the amount of prep needed for this savory and flavorful jambalaya. If you are not a fan of shrimp then substitute sliced chicken breast (or add rotisserie chicken at the end of cooking to heat up)- this will vary the cook time since chicken takes slightly longer to cook than shrimp.
1 teaspoon canola oil
12 ounces turkey kielbasa (I prefer uncured for less additives), sliced
1 16-20 ounce bag of frozen bell pepper and onion mix (or any bag of your preferred vegetable mix)
1 14 ounce can low sodium or no added salt chicken broth
1 cup instant brown rice
1 16 ounce bag of frozen cauliflower rice (I used Green Giant Cauliflower Rice), cooked in the microwave according to package instructions
16 ounces frozen shrimp, no tail, deveined
- Heat canola oil in Dutch oven or large pot over medium-high heat. Add turkey sausage/kielbasa and frozen vegetable mix. Stir occasionally until the vegetables are soft, about 3 to 5 minutes.
- Add chicken broth and bring to a boil. Add instant rice, stir once, and cook for 5 minutes to cook rice, covered. Add shrimp and stir to incorporate. Cover pot and keep over heat until shrimp begin to thaw and turn pink. Remove from heat and let sit, covered, for 5-6 minutes- until shrimps are opaque and cooked through.
- Add cooked cauliflower rice and stir to mix.
- Serve and enjoy!
Serving Size: 1 1/2-2 cups
Calories: 324, Fat: 9.5g, Protein: 36.8g, Carbohydrates: 25.6g, Fiber: 3.6g, Sodium: 650mg