Fish

Seafood and Sausage Jambalaya is for Dinner.

Seafood and Sausage Jambalaya takes several minutes to prepare.

Seafood and Sausage Jambalaya takes several minutes to cook.

Seafood and Sausage Jambalaya makes 8 servings.

The ingredients for Seafood and Sausage Jambalaya are:

Vigo Yellow Rice -Entire 9 oz Package
1 can of diced tomatoes
Andouille sausage - about 6 oz.
1/2 pound of shrimp, peeled and deveined (thaw if frozen)
1 bag of frozen Kroger Three Pepper and Onion Blend
4 fillets of flounder (or other whitefish)
3 tbsp. Extra Virgin Olive Oil
Garlic, 1 clove minced
3.5 cups of vegetable or chicken broth
1 packet of Saz?n Goya
1-2 cups frozen peas

Here is how you make Seafood and Sausage Jambalaya:

Warm oil in large, depp skillet over medium heatBrown sausage, remove from panCook fish, remove from panAdd vegetables and garlic, sauteReturn sausage to panAdd tomatoes and broth to pan and bring to a boilAdd rice and mix well, reduce heat to medium low and let simmer for 20-25 minutesAdd shrimp and peas and leave on heat until peas are thawed and shrimp is cooked throughRemove from heat and return the fish to the pan (it will break apart). Stir well and let cool for 5-10 minutes.Serve with a lemon wedge.Serving Size: Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user LIZNIX1.

The nutritional information for Seafood and Sausage Jambalaya is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 344.6

• Total Fat: 13.1 g
• Cholesterol: 75.6 mg
• Sodium: 915.3 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 2.2 g
• Protein: 25.4 g