Jambalaya
Browse the recipe 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:
| 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 |