This Jambalaya recipe is easy to make and only costs $2.93 a serving. Six servings total.


Ingredients
2 cups long-grain white rice
3 cups chicken broth
1/2 t. each ground cumin, dried thyme, Cajun and Old Bay Seasonings
1/4 t. salt & black pepper
2 T. Olive Oil
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

Preparation:
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 seasonings in a cup. Heat oil 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 oil 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 or you can just add it to the top of the rice.