Jambalaya the Editors of Publications International, Ltd.
Makes 8 servings
|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 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)|
- 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.
|Serving Size:||1 cup Jambalaya|
|Saturated Fat||4 g|
|Total Fat||11 g|
|Calories from Fat||34 %|
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