Dinner

Shrimp and Veggie Sausage Jumbalaya is for Dinner.

Shrimp and Veggie Sausage Jumbalaya takes 25 minutes to prepare.

Shrimp and Veggie Sausage Jumbalaya takes 55 minutes to cook.

Shrimp and Veggie Sausage Jumbalaya makes 6 servings.

The ingredients for Shrimp and Veggie Sausage Jumbalaya are:

* Onions, raw, 1 medium
* Bell Pepper, Red, 1 large raw,
* Olive Oil, 2 1tsp
* Garlic, 2 clove
* 1 celery stalk, chopped
* *Rice, FRAFT, Minute Rice, Brown
* Vegetable Broth, 14 1/2 oz can
* *Del Monte Petite Cut Diced Tomatoes, 14 1/2 oz can
* Thyme, ground, 1 tsp
* Salt, 1/2 tsp
* Pepper, red or cayenne, 1/8 tsp
* Shrimp, raw, 1/2 lb
* Broccoli, fresh, 3 cup, chopped
* *Morningstar - Italian Sausage, 2 links (optional)
* 2 oz piece cooked low-sodium fat-free ham (optional)
* 1/2 lb skinless chicken breasts, cut into 3/4 inch chunks (optional

Here is how you make Shrimp and Veggie Sausage Jumbalaya:

1. Heat oil in nonstick Dutch oven over medium heat. Add onion, bell pepper, and celery; cook, stirring until softened, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring, 1 minute.2. Add broth, tomatoes, thyme, salt, and cayenne to pot; bring to boil. Reduce heat and simmer, covered, until rice is almost tender about 30 minutes.3. Add chicken to pot. Cook, covered, until shrimp are just opaque, checken is cooked through and rice is tender about 5 minutes longer. Serve sprinkled with scallions.Number of Servings: 6Recipe submitted by SparkPeople user GMCKNIGHT88.

The nutritional information for Shrimp and Veggie Sausage Jumbalaya is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 194.3

• Total Fat: 4.9 g
• Cholesterol: 57.4 mg
• Sodium: 799.5 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 4.1 g
• Protein: 14.5 g