SHRIMP & KIELBASA JAMBALAYA

By joanmarie

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups long-grain white rice
• 1 large onion, chopped
• 1 (28-ounce) can diced tomatoes
• 1 green bell pepper, chopped
• 1 (14 1/2-ounce) can reduced-sodium chicken broth
• 1 large celery stalk, chopped
• 1 teaspoon dried oregano
• 2 cloves large garlic, minced
• 1/4 teaspoon Creole or Cajun seasoning
• 1/2 pound turkey kielbasa, thinly sliced
• 1 pound medium shrimp, peeled and deveined, tails left on if desired

Details

Adapted from IVILLAGE.COM

Preparation

Step 1

Heat oil in large nonstick saucepan over medium heat. Add onion, bell pepper, celery, and garlic; cook, stirring, until softened, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, about 4 minutes.

Add rice to pot and cook, stirring frequently, until lightly toasted, about 2 minutes. Add tomatoes, broth, oregano, and Creole seasoning; bring to boil. Reduce heat and simmer, covered, until rice is tender, about 30 minutes.

Add shrimp and cook until just opaque in center and liquid is absorbed, about 5 minutes.