Quick & Fast Jambalaya

                                           6 Servings
No time to shop? No problem! Grab a bag of shrimp and cook up something special.

2 ..................cups long-grain white rice
3 ..................cups chicken broth 
1/2 ...............teaspoon each ground cumin, dried thyme and gumbo file powder
1/4 ...............teaspoon each salt, black pepper and ground cayenne pepper
2 ..................tablespoons unsalted butter 
1 ..................pound easy-peel medium shrimp, peeled
1 ..................(6 oz.) medium andouille sausage, sliced
1 ..................medium onion, finely chopped
1 ..................large garlic clove, minced
2 ..................small bell peppers (red and yellow), diced to 1/2 inch 
1 ..................(8 oz.) can tomato sauce 
4 ..................scallion greens, thinly sliced

1 .   Put rice in a strainer and rinse thoroughly with cold, running water. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork.

2 .  While rice cooks, stir together cumin, thyme, gumbo filé powder, salt, pepper and cayenne in a cup. Melt 1 Tbsp. butter in a large skillet over medium-high heat, add seasonings and then shrimp, and cook, stirring, until firm, about 5 minutes. Transfer shrimp to a plate.

3 .  Add remaining butter to pan along with sausage, onion and garlic. Cook over medium heat, stirring, for 2 minutes. Add bell pepper and cook for 2 minutes more. Pour in tomato sauce and remaining 1 cup broth and simmer until vegetables are tender, about 5 minutes. Return shrimp to pan and cook, stirring, until heated through, about 3 minutes. Combine rice and scallion with shrimp mixture; toss.

Heart healthy