By: Jodie Shield, R.D.
Shellfish is so quick and and easy to prepare. I usually buy frozen shrimp in bulk and store it in the freezer – it’s a lot cheaper that way. This jambalaya recipe is a staple at our house. I make it when my family wants something healthy and tasty to eat in a hurry. The leftovers taste terrific too.
(Makes 4 Servings)
1 teaspoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 14-ounce cans stewed Italian-style tomatoes, undrained
1 12-ounce package frozen, ready-to-cook medium shrimp, thawed and drained
8 ounces reduced-fat fully cooked turkey sausage, sliced and quartered
1 teaspoon dried Italian seasoning
1/4 teaspoon hot pepper sauce (optional)
2 cups cooked brown rice
Heat olive oil in a large, nonstick skillet over medium-high heat until hot. Add the onion and bell pepper; cook and stir until crisp yet tender. Stir in the remaining ingredients except the rice. Bring to a boil. Reduce the heat, and simmer about five minutes or until the shrimp turns pink, stirring occasionally. Stir in the rice. Continue cooking until the liquid is almost absorbed and the rice is thoroughly heated.
Fish switch: You can use scallops, clams, or lobster in place of the shrimp.
26 grams Protein
36 grams Carbohydrate
8 grams Fat
.5 grams Saturated Fat
156 milligrams Cholesterol
905 milligrams Sodium
4.5 grams Fiber
Do you have a favorite casserole that would led itself to add shellfish? Would love to hear from you.