Sunday, March 4, 2012

Fat Club Sausage and Shrimp Jambalaya

Fat Club Sausage and Shrimp Jambalaya
From: VunderBob


1 Tbsp regular butter
1 large uncooked onion, chopped 1 medium green pepper, seeded and chopped
3 ribs raw celery, chopped
3 cloves garlic, minced
1 lb uncooked turkey kielbasa, cut into 1/4-inch slices
1 1/2 cups uncooked white rice
28 oz crushed tomatoes
14 1/2 oz (1 can) fat-free chicken broth, reduced-sodium
3/4 tsp dried thyme
1/2 tsp cayenne pepper
1 pound cleaned and cooked shrimp, medium


Melt the butter in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until softened, 7–8 minutes. Add the kielbasa and cook, stirring, 3 minutes longer.

Add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the tomatoes with liquid, the broth, thyme, and cayenne; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 30 minutes. Stir frequently.

Add the shrimp to the mixture and cook until just opaque in the center and all the liquid has been absorbed, 5–7 minutes longer. Yields 1 1/3 cups per serving.


Small chunks of skinless boneless chicken breast can easily be substituted for the shrimp and/or the kielbasa, or you can use crawfish instead of shrimp, and a cup of thawed frozen peas can be added with the shrimp.

Keep a close watch while simmering. The jambalaya sticks to the bottom very quickly and easily.

For those playing along with Fat Club, a 1-1/3 cup portion is 9 points.

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