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RECIPES


Jambalaya


Featuring nutritious canned tomatoes, harvested at their peak of ripeness and canned within hours, and flavorful canned chicken broth, a hearty bowl of this Creole dish will leave you satisfied and ready for seconds, ya'll.

Servings: 6


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Jambalaya

INGREDIENTS

1 tablespoon vegetable oil
8 ounces low-fat Kielbasa or smoked sausage, cut into ¼-inc-thick slices
2 large onions, diced
2 celery stalks, diced
1 green bell pepper, seeded and diced
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (14.75-ounce) can low sodium chicken broth
1½ cups long-grain rice
1 teaspoon salt
1/4 teaspoon thyme leaves
1 (6-ounce) can medium shrimp, drained and rinsed

PREPARATION

In 5-quart saucepan over high heat, in hot oil, cook kielbasa slices until well browned on all sides. With slotted spoon, remove from saucepan.

In drippings remaining in saucepan over medium heat, cook onions, celery, green pepper and garlic about 5 minutes, stirring occasionally.

Add crushed tomatoes, chicken broth, rice, salt and thyme. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add cooked kielbasa slices and shrimp; heat through.



Nutrition Information Per Serving:

Calories: 380
Total fat: 10g
Saturated fat: 3g
Cholesterol: 95mg
Sodium: 1180mg
Carbohydrate: 53g
Sugar: 9g
Fiber: 6g
Protein: 20g
Vitamin A: 6%DV*
Vitamin C: 60%DV
Calcium: 10%DV
Iron: 20%DV

*DV=Daily Value