Bayou Jambalaya-Style Sausage and Rice

Smoked turkey sausage, paprika, thyme and diced tomatoes create this Creole flavored dinner with green beans and rice - and it’s all in one pan! Make Bayou Jambalaya-Style Sausage and Rice with shrimp, chicken or some of each.

1

Prep: 10 min | Cook: 20 min | Stand: 10 min | Yield: 6 servings

Ingredients

• 1 tablespoon + 2 teaspoons olive oil, divided
• 8 ounces smoked turkey sausage, thinly sliced
• 2 green bell peppers, seeded and coarsely chopped
• 1/2 cup diced onion
• 1 (14.5 ounce) can Del Monte® No Salt Added Diced Tomatoes, not drained
• 1 (14.5 ounce) can Del Monte® No Salt Added Cut Green Beans, drained
• 1 (14.5 ounce) can College Inn® Fat Free & Lower Sodium Chicken Broth
• 3/4 cup uncooked instant brown rice
• 2 teaspoons paprika or smoked paprika
• 12 ounces raw peeled medium shrimp
• 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
• 1 teaspoon hot sauce
• Salt and black pepper (optional)

Instructions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Brown sausage, for about 3 minutes, stirring occasionally. Set aside.
2. Heat 1 teaspoon oil in same skillet and cook bell pepper and onion for 3 minutes or until tender, stirring frequently.
3. Stir in tomatoes, beans, broth, rice and paprika. Bring to a boil over medium-high heat; cover and cook on medium-high heat 5 minutes.
4. Stir in shrimp, thyme and sausage. Cover and cook for 5 minutes or until shrimp are opaque in center.
5. Remove from heat, stir in remaining 1 tablespoon oil, hot sauce and season to taste with salt and pepper, if desired.
6. Cover and let stand for 10 minutes for flavors to develop.

Attribution

Recipe and photo used with permission from: Del Monte