Jambalaya

We made this Jambalaya recipe the other night when Nana and Pop Pop were in town!  I was trying to make something kind of different but healthy at the same time.  So I found a somewhat classic Jambalaya recipe and lightened it up a bit.  No butter or heavy sausage.  You could also substitute the Turkey Kielbasa for ground turkey or ground chicken.

1/4 cup Extra Virgin Olive oil
1 package Lean Turkey Kielbasa sausage (sliced in 1/4 in slices)
2 green bell peppers, diced
1/4 ground paprika
2 TBSP ground cumin
1 tsp cayenne pepper4 stalks celery diced
6 green onions, sliced thin
2 cups uncooked brown rice
6 cups chicken stock (use homemade if you can)
2 whole tomatoes, diced
2 bay leaves
2 tsp kosher salt
2 pounds large shrimp, peeled and deveined
salt and pepper to taste

 

1. Place olive oil and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
2. Stir in paprika, cumin and cayenne; cook for 1 minute.
3. Stir in tomatoes, onions (save 2 for garnish), celery, green pepper, salt, and bay leaves.
4. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender.
5. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste. Serve garnished with green onion.