Jambalaya
Alexis Simpson
Sausage, peppers, tomatoes and rice create a hallmark in flavorful Creole cooking.
ingredients
- 8 ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices
- 2 cups frozen stir-fry bell peppers, thawed
- 1 1/2 cups cubed fully cooked fat-free ham (about 8 ounces)
- 2 1/2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 cups Progresso® diced tomatoes (from 28-ounce 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
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.
Source: Alexis
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