Email to Phyllis_ aka_ Filus      

Combo: Jambalaya

Source of Recipe

Diabetic Cooking Magazine - 2002

Jambalaya
Exchanges
WW Points
Makes 8 servings

1 teaspoon vegetable oil
1/2 pound low-sodium smoked deli ham, cubed
1/2 pound smoked turkey sausage, cut into 1/4-inch-thick slices
1 large onion, chopped
1 large green bell pepper, chopped (about 1-1/2 cups)
3 ribs celery, chopped (about 1 cup)
3 cloves garlic, minced
1 can (28 ounces) low- sodium diced tomatoes, undrained
1 can (10% ounces) low sodium chicken broth
1 cup uncooked brown rice
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 package (12 ounces) frozen 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. Add ham and sausage. Cook and stir 5 minutes or until sausage is lightly browned. 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.

Combine tomatoes with juice, broth, rice, Worcestershire, thyme, and 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.

One serving equals: Calories: 287 (Cal. from Fat: 27 %)�Total Fat: 9gm (Saturated. Fat: 3g�Carbohydrate: 30gm�Protein:23gm�Cholesterol: 101 mg�Sodium: 627 mg�Fiber: 4gm ++++ Exchanges: 1 starch�2 lean meat�1 vegetable�1 fat ++++ WWP: 6