Easy-on-your-heart jambalaya

8 Servings

Ingredients

Quantity Ingredient
1 Onion, large -- chopped (8
Oz)
1 Green bell pepper, med. --
Stemmed, seeded and
Chopped
¼ cup Celery -- diced
1 teaspoon Garlic -- minced or pressed
¼ pounds Turkey sausage -- thinly
Sliced
2 Turkey bacon slices --
Diced
¼ pounds Turkey ham -- cut into 1/2\"
1 Bay leaf

Directions

¼ teaspoon Cayenne ½ teaspoon Dried thyme leaves ½ teaspoon Dried basil ½ teaspoon Black pepper ¼ cup Chopped parsley 1 cup Long-grain white rice 1 pound Canned tomatoes -- cut up 3 cups Chicken broth -- regular 10 ounces Oyster, fresh, shucked -- small Pacific 1 pound Shrimp, medium (44-50 ct.) -- shelled and deveined to taste In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery, garlic, and ½ cup water. Stir often until moisture evaporates and vegetables begin to stick to pan, about 10 minutes. Stir free with 2 tb.

water. Add turkey sausage, bacon, and ham and stir often until mixture begins to brown, 8 to 10 minutes. Stir in bay leaf, cayenne, thyme, basil, pepper, parsely, rice, tomatoes and their liquid, broth, and juices drained from oysters. Bring to a boil over high heat, cover and simmer until rice is tender to bite, 30 to 40 minutes. Stir occasionally. until shrimp turn pink, about 8 minutes; stir often. Season to taste with salt. Makes 8 servings, each 240 calories (20% from fat), 21 g protein, 5⅖ g fat (1½ g sat), 28 g carbo, 502 mg sodium, 111 mg cholesterol.

Recipe By :

File

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