Spicy Jalapeno
Quick Shrimp & Spicy Jalapeno Chicken Sausage Jambalaya
Serves 8
Prep Time: 20 Minutes
 
1 12 oz pkg al fresco Spicy Jalapeno sausage, cut into 1/4" thick slices
1 tbsp olive oil
1 16 oz bag frozen pepper-onion mix
1 14.5 oz can reduced sodium chicken broth
2 cups instant brown rice
8 oz shrimp (26-30 per pound), peeled and deveined
1 tbsp white wine vinegar
Heat oil in a large heavy soup pot or Dutch oven over medium-high heat.

Add chicken sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to five minutes. Add chicken broth to the pan and bring to a boil; add white wine vinegar.

Add instant brown rice, stir once, cover and cook for 5 minutes.
Add shrimp and stir to incorporate.
Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes.
Fluff with a fork and serve immediately.
Nutrition Information per serving
Calories 250 , Total Fat 10g , Saturated Fat 2g , Cholesterol 75mg , Sodium 420mg , Carbohydrate 22g , Sugars 3g , Dietary Fiber 2g , Protein 16g