Brandbacker

Saturday, October 24, 2009

Jambalaya


Ingredients

8 ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices

2 cups frozen stir-fry bell peppers, thawed

1 ½ cups cubed fully cooked fat-free ham (about 8 ounces)

2 ½ teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves

1 teaspoon sugar

¼ teaspoon salt

2 cups Progresso® diced tomatoes (from 28-ounce can), undrained

1 ¾ cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1 cup uncooked parboiled (converted) rice

Red pepper sauce, if desired






Directions



1. 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.

2. Stir in remaining ingredients except rice and pepper sauce. Heat to boiling; stir in rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.

3. Stir in sausage; heat until hot. Serve with pepper sauce.


No comments :