Jambalaya

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Jambalaya."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/jambalaya-recipe.htm>  01 December 2008.

Jambalaya Photo
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:
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


This recipe appears in: Southern