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Shrimp and Sausage Jumbalaya

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Serves: 6

Preparation Time: 13 min

Cooking Time: 32 min

What You'll Need:
  • 1 (16-ounce) package smoked sausage, sliced
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 (10-ounce) cans mild diced tomatoes and green chilies, undrained
  • 2 cups chicken broth
  • 1 cup water
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon garlic powder
  • 2 cups uncooked long-grain rice
  • 1 pound uncooked peeled and deveined shrimp (see note)
What To Do:
  1. Cook sausage in a Dutch oven over medium heat 5 minutes or until browned. Add bell pepper and onion; cook over medium-high heat 3 minutes or until vegetables are almost tender. Add tomatoes and next 4 ingredients; bring to a boil.

  2. Add rice, reduce heat, cover, and simmer 15 minutes. Add shrimp; cover and cook 4 minutes or until shrimp turn pink and rice is tender.

Notes

If time's not an issue and you'd rather peel and devein the shrimp yourself, you'll need to start with 1-1/3 pounds of fresh shrimp in the shell.

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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