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                       Easy-On-Your-Heart Jambalaya

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood                          Main Dish
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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"
				=09
   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
				=09
  10      ounces        Oyster, fresh, shucked -- small Pacific
   1      pound         Shrimp, medium (44-50 ct.) -- shelled and deveined
          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, parsely, 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.

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