SAUSAGE & SHRIMP JAMBALAYA

Sausage & Shrimp Jambalaya image

This easy-to-make jambalaya features turkey smoked sausage and shrimp-a surefire way to please the home team!

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings, 1 cup each

Number Of Ingredients 13

Ingredients

6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, sliced
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 each green and red pepper, finely chopped
1/2 cup finely chopped onions
1 stalk celery, finely chopped
4 cloves garlic, minced
1-1/2 cups long-grain white rice, uncooked
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 bay leaf
3/4 lb. uncooked deveined peeled large shrimp
2 Tbsp. chopped fresh parsley

Steps:

Cook sausage in 1 Tbsp. dressing in large skillet on medium-high heat 3 min. or until evenly browned, stirring occasionally. Remove from skillet; cover to keep warm.
Add remaining dressing, peppers, onions and celery to skillet; cook on medium heat 5 to 7 min. or until vegetables are crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in rice; cook 1 min., stirring frequently.
Stir in tomatoes, broth, water, bay leaf and sausage. Simmer on medium-low heat 25 to 30 min. or until rice is tender and most the liquid is absorbed, stirring occasionally.
Add shrimp; stir. Cover; cook 5 min. or until shrimp turn pink and all the liquid is absorbed, stirring occasionally. Remove and discard bay leaf. Sprinkle rice mixture with parsley.

Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g