Bayou Jambalaya-Style Sausage and Rice

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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 it with shrimp, chicken or some of each.

Bayou Jambalaya-Style Sausage and Rice

Serves

Servings: 
6
Prep Time
10 min
Cook Time
20 min

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 it with shrimp, chicken or some of each.

Ingredients

1 Tbsp. plus 2 tsp. olive oil, divided 

8 oz. smoked turkey sausage, thinly sliced

2 green bell peppers, seeded and coarsely chopped

1 1/2 cups diced onions (about 2 medium)

1 can (14.5 oz.) Del Monte® No Salt Added Diced Tomatoes, not drained

1 can (14.5 oz.) Del Monte® No Salt Added Cut Green Beans, drained

1 can (14.5 oz.) College Inn® Fat Free & Lower Sodium Chicken Broth

3/4 cup uncooked instant brown rice

2 tsp. paprika or smoked paprika

12 oz. raw peeled medium shrimp 

2 tsp. fresh thyme or 3/4 tsp. dried thyme

1 tsp. hot sauce 

Salt and pepper, optional

Directions
  1. Heat 1 tsp. oil in a large non-stick skillet over medium-high heat. Brown sausage, about 3 minutes, stirring occasionally. Set aside.
  2. Heat 1 tsp. oil in same skillet and cook bell pepper and onion 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 5 minutes or until shrimp are opaque. Remove from heat, stir in remaining 1 Tbsp. oil, hot sauce and season to taste with salt and pepper, if desired.

 

VARIATION:  To make Chicken Jambalaya, prepare recipe as directed above, except: Substitute 2 cups chopped cooked chicken for shrimp in Step 4.

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