Louisiana Goulash

"This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him." -CL Reader

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 3 1/4  cups  chopped tomato
• 3/4  cup  (1/4-inch-thick) slices celery
• 1/2  cup  water
• 1/3  cup  chopped onion
• 1/2  teaspoon  paprika
• 1/2  teaspoon  dried thyme
• 1/2  teaspoon  dried rubbed sage
• 1/4  teaspoon  ground red pepper
• 1/4  teaspoon  Cajun seasoning
• 10  ounce  andouille sausage, cut into 1/4-inch-thick slices
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1  garlic clove, minced
• 1 1/4  cups  uncooked long-grain brown rice
• 1/2  pound  medium shrimp, peeled and deveined

Preparation

Combine the first 12 ingredients in a Dutch oven; bring to a boil. Stir in rice; cover, reduce heat, and simmer 45 minutes or until rice is tender. Add shrimp; cook 3 minutes or until shrimp are done.

Nutritional Information

Calories:

245 (29% from fat)

Fat:

8g (sat 2.8g,mono 3.3g,poly 1.3g)

Protein:

15.2g

Carbohydrate:

28.2g

Fiber:

2.3g

Cholesterol:

68mg

Iron:

2.3mg

Sodium:

451mg

Calcium:

34mg