Spicy Shrimp Jumbalaya

Creole Cooking

This delightful Hungry Girl jumbalaya will transport you straight to Louisiana.The soup is so good no one will even notice how healthy it is. It's brimming with shrimp, rice, vegetables, and scrumptiousness. Did I mention that you make it all in one pot? Yep, just toss the ingredients in a pot, cover, and simmer to perfection.

Spicy Shrimp Jumbalaya

Gluten-Free

Serves 4

2  (3 oz) links fully cooked chicken sausage, cut into half moons ( I like the kind by Al Fresca)
2 (14.5 oz) cans diced tomatoes
1 green bell pepper, seeded and chopped
2 cups low-sodium chicken broth
1/2 cup uncooked brown rice
1 clove garlic, minced
1 tsp. Cajun seasoning
1/2 tsp hot sauce, or more to taste
1/4 tsp dried oregano
1/4 tsp dried thyme
20-24 raw shrimp, tails removed and deveined
salt and pepper

1. Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly and bring to a boil.

2. Reduce heat to medium low and cover the pot. Simmer until vegetables are tender and rice is fluffy, about 35 minutes.

3. Add shrimp and recover the pot. Cook until shrimp are cooked through, 5-7 minutes.

4. Season with salt and pepper.

Nutrition Information--approximately 260 calories