Recipe of the day

Shrimp & Sausage Jambalaya:

RECIPE INGREDIENTS 1 teaspoon canola oil 8 ounces andouille sausage (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices 1 16-ounce bag frozen bell pepper and onion mix 1 14-ounce can reduced-sodium chicken broth 2 cups instant brown rice 8 ounces raw shrimp (26-30 per pound), peeled and deveined Ingredient Note: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.

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DIRECTIONS Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.