The last time I made this was several year ago before I knew I had to eat gluten free. I had stumbled across a Zataran’s Jambalaya Rice mix, and rather than just adding in sausage as suggested, I wanted to make a stir-fry with the rice as more of a side. So I grabbed a bunch of ingredients, tried it out, and loved it! After I had to eat gluten free however, several of the ingredients looked iffy to me so I just never made it again. Until now! I was super excited to see a “gluten free” label on the Zataran’s rice, and I’ve since found a gf balsalmic vinegrette as well. So now I can share this wonderful dish with y’all. 🙂

Gluten Free Shrimp & Sausage Jambalaya Stir Fry
2016-01-28 04:23:53

Serves 8
Weight Watchers: SmartPoints - 6 PointsPlus - 4
Prep Time
5 min
Cook Time
30 min
Nutrition Facts
Serving Size
116g
Servings
8
Amount Per Serving
Calories 159
Calories from Fat 94
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 12mg
4%
Sodium 349mg
15%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
7%
Sugars 4g
Protein 4g
Vitamin A
14%
Vitamin C
77%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 box Zataran's Original Jambalaya Rice
- 2 packs [of 5] sausage links, sliced
- 1 bag Cooked Extra-Small Shrimp
- 1 lb snow peas
- 1/2 bundle of asparagus, cut in 1" pieces
- 1 green {or red} pepper, diced
- 2/3 cup Maple Grove Farms Balsamic Vinaigrette
Instructions
- Cook rice according to directions, except don't add any additional meat.
- While rice is cooking brown sausage in deep skillet, about 10 minutes.
- After sausage is cooked add remaining ingredients and stir until heated through. Serve with rice.
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