Hearty Jambalaya

Spice up your next party with this flavorful, filling dish.

[quicklook-recipe prep_time=”25 min” cook_time=”10 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound fully cooked turkey sausage, cut into 1/2-inch slices
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 large onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 4 garlic cloves, minced
  • 2 tablespoons reduced-fat butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

[/ingredients-left]
[ingredients-right]

  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon hot pepper sauce
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon pepper
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice, optional

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”35 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a Dutch oven or large saucepan, sauté the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”220″ calories_fat=”” fat=”6g” sat_fat=”3g” choles=”101mg” sodium=”675mg” carbs=”16g” sugars=”” protein=”24g” fiber=”3g”]

Serving size: 1 cup (prepared with turkey sausage and reduced-fat butter; calculated without rice)

Diabetic exchanges: 3 lean meat, 1 starch

[/nutrition-info]


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Originally Published in Reader's Digest