A hickory smoke BBQ sauce gives this quick and easy shrimp and sausage jambalaya an unexpected down-home flavor that's sure to thrill the crowd.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1/2 lb. hot Italian sausage links, sliced, quartered
1 onion, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 green pepper, chopped
1/2 cup KRAFT Hickory Smoke Barbecue Sauce
1 lb. frozen cooked shrimp, thawed
2 cups instant white rice, uncooked
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
Add remaining ingredients; mix well. Bring to boil; cover.
Remove from heat; let stand 5 min. Stir gently before serving.
Prepare using instant brown rice.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.