JAMBALAYA

Jambalaya image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 10

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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

Steps:

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.
Stir in remaining ingredients except rice and pepper sauce. Heat to boiling. Stir in rice; return to boiling. Reduce heat; cover and simmer 20 minutes.
Stir in sausage; heat until hot. Serve with pepper sauce.

Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 40 mg, Fiber 3 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 7 g, TransFat 0 g

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