Easy Shrimp Jambalaya
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 tsp olive oil
1 cup sausage cooked and cut into half circles
1/2 cup yellow onion chopped
1/2 cup Bellafina pepper, chopped
1 tsp garlic minced
1/2 cup water
1 pinch salt to taste
1 tsp paprika
1/2 cup roma tomato seeded & chopped
1/2 lb shrimp
2 pkg Minute® Ready to Serve Brown Rice
1 tbsp chives chopped, for topping (optional)
In a large skillet, warm olive oil over medium high heat. Add sausage and cook, stirring constantly, until sausage is fragrant and begings to brown around the edges, about 3-4 minutes.
Add yellow onion, bell pepper, and garlic to skillet, and stir with the oil and sausage. Let vegetables cook until tender, about another 5-8 minutes.
Mix in water, salt, paprika, and roma tomatoes. Bring to a boil then reduce heat to a simmer; cover, then cook for 5 minutes.
Remove cover, stir veggies, then arrange shrimp on top in a single layer. Cover and cook for an additional 5 minutes.
While shrimp cook, heat up 2 containers of Minute® Ready to Serve Brown Rice per package instructions.
To serve, pour rice on plages, then top with shrimp jambalaya.