TLC Cooking "Jambalaya"

Jambalaya

Jambalaya

YIELD Makes 8 servings
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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:

Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
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.
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.
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.

This recipe appears in: Southern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Try this Chicken Enchiladas recipe provided by Miss Florida, Rachael Todd.

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