Shrimp and Sausage Skillet
Kielbasa sausage and shrimp paired with a mixture of peppers, onions, and zucchini. This dish is lighter, graviless jambalaya to help keep the caloric load down but the creole flavors still present.
Servings: 5
Calories: 522kcal
Ingredients
- 1 lb shrimp buy peeled and deveined, it's worth it
- 14 oz Kielbasa sausage
- ½ medium sweet onion
- 2 medium zucchinis
- 2 medium red bell peppers
- 2 Tbsp olive oil
- 4 tsp Cajun seasioning
- Salt and pepper to taste
- 2½ cups cooked rice
Instructions
For the Rice
- Cook enough rice to yield 2½ cups of cooked rice. 1 cup dry will yield around 3 cups of cooked depending on the type of rice you use.
For the Skillet
- Peel and devein all of your shrimp if needed. Pat them dry with a paper towel and season with around 2 tsp of cajun seasoning.
- Heat a skillet over medium high heat and add 1 Tbsp of olive oil. Add the shrimp and cook until both sides are pink. Remove from pan.
- Cut the onion and pepper into a large dice. Add 1 Tbsp of olive oil to the skillet and cook the onion and pepper become soft. Remove from pan and set aside.
- Cut the zucchini into a large dice and the kielbasa into discs. Add to the skillet and cook until the kielbasa begins to brown.
- Combine all of your ingredients into one skillet. Season with cajun seasoning, salt, and pepper to taste. The kielbasa sausage will provide a lot of flavor to this dish on its own.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly 5 ways into each of your containers and add ½ cup of rice to each.
Nutrition
Calories: 522kcal | Carbohydrates: 33g | Protein: 33g | Fat: 28g