Quick Shrimp & Spicy Jalapeno Chicken Sausage Jambalaya

al fresco All Natural

"Quick Shrimp & Spicy Jalapeno Chicken Sausage Jambalaya"
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Ingredients

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Directions

  1. Heat oil in a large heavy soup pot or Dutch oven over medium-high heat.
  2. Add chicken sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to five minutes. Add chicken broth to the pan and bring to a boil; add white wine vinegar.
  3. Add instant brown rice, stir once, cover and cook for 5 minutes.
  4. Add shrimp and stir to incorporate.
  5. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes.
  6. Fluff with a fork and serve immediately.

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