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Jambalaya


Jambalaya

Jambalaya

Yield

Makes 8 servings

Ingredients

1 teaspoon vegetable oil
1/2 pound 99% fat-free smoked deli ham, cubed
1/2 pound smoked sausage, cut into 1/4-inch-thick slices
1 large onion, chopped
1 large green bell pepper, chopped (about 1-1/2 cups)
3 stalks celery, chopped (about 1 cup)
3 cloves garlic, minced
1 can (about 28 ounces) diced tomatoes
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup uncooked rice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 package (12 ounces) frozen medium raw shrimp, thawed
Fresh chives (optional)

Preparation

  1. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
  2. Heat oil in large skillet over medium-high heat until hot. Add ham and sausage. Cook and stir 5 minutes or until sausage is lightly browned on both sides. Remove from skillet and place in prepared dish. Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes. Add to sausage mixture.
  3. Combine tomatoes with juice, broth, rice, Worcestershire sauce, salt, thyme, black and red peppers in same skillet; bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Pour over sausage mixture and stir until combined.
  4. Cover tightly with foil and bake 45 minutes or until rice is almost tender. Remove from oven; place shrimp on top of rice mixture. Bake, uncovered, 10 minutes or until shrimp are pink and opaque. Garnish with chives, if desired.

Nutritional Information

Serving Size: 1 cup Jambalaya
Sodium 1,427 mg
Protein 21 g
Fiber 2 g
Carbohydrate 28 g
Cholesterol 97 mg
Saturated Fat 4 g
Total Fat 11 g
Calories from Fat 34 %
Calories 302

Dietary Exchange

Fat 1-1/2
Meat 3
Vegetable 2
Starch 1

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