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Jambalaya
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Prep Time:
10 minutes
10 minutes
Total Time:
40 minutes
40 minutes
Creole-inspired dish featuring sausage, peppers, tomatoes, and rice for a burst of flavor.
Ingredients:
- 8 ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices
- 2 cups frozen bell pepper and onion stir-fry, thawed
- 1 1/2 cups cubed fully cooked fat-free ham (about 8 oz)
- 2 1/2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
- 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
- 1 cup uncooked parboiled (converted) rice
- Red pepper sauce, if desired
Instructions:
- Prepare a 4-quart Dutch oven by spraying it with cooking spray and heating it over medium-high heat. Cook the sausage in the Dutch oven for about 2 minutes, stirring constantly, until it is browned. Remove the sausage from the Dutch oven and set it aside for later.
- Combine all remaining ingredients, excluding rice and pepper sauce, and bring to a boil. Then, add rice and continue boiling. Lower the heat, cover, and simmer for 20 minutes.
- Add the sausage and cook until it's heated through. Serve with pepper sauce.