Quick & Easy Jambalaya

1 Box jambalaya rice mix
4 T. extra virgin olive oil
1 Package (14 oz.) beef polka kielbasa, cut in ½” slices
½ Lb. frozen shrimp, thawed, shelled and deveined

Directions: Prepare rice according to directions. Heat 3 T. oil in iron skillet and sauté kielbasa until crispy. Remove kielbasa and add 1 T. oil to skillet. Sauté shrimp until no longer pink. Return beef to skillet to heat. Serve over rice.

Serving suggestion: Serve with black beans, spinach salad and hot rolls or biscuits.

Get Your Iron UP↑: A spinach salad with a citrus vinaigrette for Vitamin C will enhance the absorption of iron.

Get Your Iron DOWN↓: Prepare the rice with tea instead of water and use a metal pan rather than an iron skillet. You can also substitute turkey kielbasa for the beef. 

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