Jambalaya
CATEGORIES
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
DIRECTIONS
  1. Preheat oven to 350°F.
  2. Spray 13X9-inch baking dish with nonstick cooking spray.
  3. Heat oil in large skillet over medium-high heat until hot.
  4. Add ham and sausage.
  5. Cook and stir 5 minutes or until sausage is lightly browned on both sides.
  6. Remove from skillet and place in prepared dish.
  7. Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes.
  8. Add to sausage mixture.
  9. Combine tomatoes with juice, broth, rice, Worcestershire sauce, salt, thyme, black and red peppers in same skillet; bring to a boil over high heat.
  10. Reduce heat to low and simmer 3 minutes.
  11. Pour over sausage mixture and stir until combined.
  12. Cover tightly with foil and bake 45 minutes or until rice is almost tender.
  13. Remove from oven; place shrimp on top of rice mixture.
  14. Bake, uncovered, 10 minutes or until shrimp are pink and opaque.
  15. Garnish with chives, if desired.