Easy-On-Your-Heart Jambalaya


1 Onion, large, chopped (8 oz)
1 Green bell pepper, med., stemmed, seeded and
chopped
1/4 cup Celery, diced
1 teaspoon Garlic, minced or pressed
1/4 pound Turkey sausage, thinly
sliced
2 Turkey bacon slices, diced
1/4 pound Turkey ham, cut into 1/2"
1 Bay leaf
1/4 teaspoon Cayenne
1/2 teaspoon Dried thyme leaves
1/2 teaspoon Dried basil
1/2 teaspoon Black pepper
1/4 cup Chopped parsley
1 cup Long-grain white rice
1 pound Canned tomatoes, cut up
3 cups Chicken broth, regular

10 ounces Oyster, fresh, shucked, small Pacific
1 pound Shrimp, medium (44-50 ct.), shelled and de-veined
to taste
.
In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery,
garlic, and 1/2 cup water. Stir often until moisture evaporates and
vegetables begin to stick to pan, about 10 minutes. Stir free with 2 tb.
water. Add turkey sausage, bacon, and ham and stir often until mixture
begins to brown, 8 to 10 minutes. Stir in bay leaf, cayenne, thyme, basil,
pepper, parsley, rice, tomatoes and their liquid, broth, and juices drained
from oysters. Bring to a boil over high heat, cover and simmer until rice is
tender to bite, 30 to 40 minutes. Stir occasionally. until shrimp turn pink,
about 8 minutes; stir often. Season to taste with salt. Makes 8 servings,
each 240 calories (20% from fat), 21 g protein, 5.4 g fat (1.5 g sat), 28 g
carbo, 502 mg sodium, 111 mg cholesterol.

Servings: 8
Home Cookin 4.8 Chapter: Fish And Seafood