Jambalaya

Sausage, peppers, tomatoes and rice create a hallmark in flavorful Creole cooking.

Makes: 5 servings

8 ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices
2 cups frozen stir-fry bell peppers, thawed
1 1/2 cups cubed fully cooked fat-free ham (about 8 ounces)
2 1/2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1 teaspoon sugar
1/4 teaspoon salt
2 cups Progresso diced tomatoes (from 28-ounce can), undrained
1 can (14 1/2 ounces) fat-free chicken broth
1 cup uncooked parboiled (converted) rice
Red pepper sauce, if desired

1. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. In Dutch oven, cook sausage about 2 minutes, stirring constantly, until brown. Remove sausage from Dutch oven; set aside.

2. Stir in remaining ingredients except rice and pepper sauce. Heat to boiling; stir in rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.

3. Stir in sausage; heat until hot. Serve with pepper sauce.

Nutrition Information: 1 Serving: Calories 320 (Calories from Fat 55); Total Fat 6g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 40mg; Sodium 1200mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars ncg); Protein 20g

Percent Daily Value*: Vitamin A 8%; Vitamin C 32%; Calcium 6%; Iron 18%

Exchanges: 3 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Lean Meat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Variation:
Stir in 1 package (4 ounces) frozen cooked salad shrimp, thawed, with the sausage in step 3 and heat through.

Did You Know:
Shrimp used to be considered taboo for people watching their cholesterol levels. Not anymore! Studies show these low-fat shellfish do not raise cholesterol levels after all. (Assuming they're not fried or dripping in butter!)

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills