Louisiana Jambalaya
Courtesy of Schnucks 6 Servings • 20 Min. Prep Time • 40 Min. Cook Time| Ingredients |
|---|
| 1 pkg. (16 oz.) Hillshire Farm Polska Kielbasa, cut crosswise into 1/2-in. thick pieces |
| 1 Tbsp. Schnucks extra virgin olive oil |
| 3 garlic cloves, coarsely chopped |
| 2 large celery stalks, each cut lengthwise in half, then sliced (about 2 c.) |
| 2 medium onions, chopped (about 3 c.) |
| 1 red or green bell pepper, chopped |
| 2 c. long grain white rice |
| 1 tsp. paprika |
| 1 tsp. salt |
| 1/2 tsp. dried thyme |
| 1 can (14.5 oz.) diced tomatoes in juice |
| 1 can (14 oz.) less-sodium chicken broth |
| 1 lb. cocktail style 40-50 ct. cooked shrimp, tail shells removed |
| hot sauce (optional) |
Directions:
1. In deep 12-in. skillet, cook kielbasa in oil over medium-high heat 6 to 7 min. or until browned, stirring occasionally. With slotted spoon, transfer sausage to bowl. To drippings in skillet, add garlic, celery, onions and bell pepper and cook, covered, 10 to 12 min. or until vegetables are tender, stirring occasionally.
2. Stir in rice, paprika, salt and thyme. Add tomatoes with their juice and broth; heat to boiling over high heat. Reduce heat to low. Cover and cook 15 min. Stir kielbasa and shrimp into jambalaya. Cook, covered, 5 min. or until rice is tender and shrimp is heated through. Sprinkle jambalaya with hot sauce if desired.
