Title: Shrimp Jambalaya
Categories: Rice, Seafood
Yield: 2 servings

1 ts Olive Oil
2 oz Turkey Kielbasa; Halved And
-Sliced
1/2 c Minced Onion
1/2 c Diced Green Bell Pepper
1/2 c Long-Grain Rice; Uncooked
1/8 ts Salt
1/8 ts Dried Thyme
1/8 ts Black Pepper
1/8 ts Ground Red Pepper
1 c Water
10 1/2 oz Low-Salt Chicken Broth
14 1/2 oz Diced Tomatoes
1/2 lb Shrimp; Peeled
1/8 ts Hot Sauce
1 tb Chopped Fresh Parsley

Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and
bell pepper; sauté 5 minutes or until vegetables are tender. Add rice;
sauté 5 2 minutes. Add salt, thyme, black pepper, and red pepper; sauté 1
minute. Add water, broth, and tomatoes; bring to a boil. cover, reduce
heat, and simmer 15 minutes or until rice is tender. Stir in shrimp and hot
sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat;
stir in parsley.

Recipe by: cooking Light

Posted to EAT-LF Digest by Sherilyn on Mar 19,
1999, converted by MM_Buster v2.0l.