Shrimp and Sausage Skillet

About This Recipe

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Cut the zucchini into a large dice and the kielbasa into discs. Add to the skillet and cook until the kielbasa begins to brown.
6. 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.
7. This recipe makes 5 servings. Divide your ingredients evenly 5 ways into each of your containers and add ½ cup of rice to each.