129 Fewer Calories
6 g Less Fat
2 teaspoons olive oil
1 Vidalia onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
8 ounces fully-cooked smoked Andouille chicken sausage links, sliced (about 2 links)
1 cup brown rice
2 cups reduced-sodium chicken broth
1 (14-ounce) can fire-roasted tomatoes
1/4 teaspoon ground red pepper
1/2 pound peeled deveined medium shrimp
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, celery, and garlic, and cook, stirring occasionally, over medium-low heat, until the vegetables are very tender, about 8 minutes. Add the sausage and cook until lightly browned, about 5 minutes.
Add the rice and cook, stirring, until the rice is well coated. Add the broth, tomatoes, and ground red pepper; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, 35 – 40 minutes.
Add the shrimp and thyme and cook, stirring, until the shrimp just begins to turn opaque, 3-5 minutes
Per Serving: 263 Cal; 20 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 33 g Carb; 1 g Fiber; 2 g Sugar; 61 mg Calcium; 3 mg Iron; 1072 mg Sodium; 77 mg Cholesterol
Original Recipe by Paula Deen: Jambalaya
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Servings: 6 servings
Prep Time: 15 min
Cook Time: 1 hr
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