Shrimp Jambalaya

This dish is gluten-free adaptable- please see tips below the recipe…

Yield: 2 servings

Prep Time: 25 min

Cook Time: 30 min

Shrimp Jambalaya


1 teaspoon olive oil
2 ounces turkey kielbasa, halved lengthwise and sliced (about 1/2 cup)
1/2 cup minced onion
1/2 cup diced green bell pepper
1/2 cup uncooked long-grain white rice
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
1 cup water
One 10 1/2-ounce can low-salt chicken broth
One 14.5-ounce can diced tomatoes, undrained
1/2 pound medium-sized shrimp, peeled
1/8 teaspoon hot sauce
1 tablespoon chopped fresh parsley


1. 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 2 minutes. Add salt and next 3 ingredients; sauté 1 minute.

2. Add water, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.

3. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

Nutritional Information per serving:
Serving size: 2 cups
Calories per serving: 337
Fat per serving: 6.36g
Saturated Fat per serving: 1.32g
Sugar per serving: 7.92g
Sodium per serving: ,span class="sodium">1083mg
Fiber per serving: 4.18g
Protein per serving: 33.33g
Cholesterol per serving: 200.21mg
Carbohydrates per serving: 35.64g

WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 8

Source: (via Cooking Light)