Recipe - Chef Bill Hahnes New Orleans Jambalaya (A Healthier Way)

2 ounce Canola oil
2 Large onions, chopped
2 Stalks celery, chopped
2 Bell peppers, chopped
3 Cloves garlic, minced
One half pound Turkey ham, cubed
5 Chicken breasts, in strips
32 ounce Converted rice (Uncle Ben's)
6 cup Low sodium chicken stock
2 tablespoon Thyme
1 teaspoon Powdered bay leaf

In a very heavy 4 quart stockpot, over medium heat, saute trinity and
garlic in oil until they are tender.

Add ham, chicken, rice. Continue to cook, stirring often until rice is
slightly browned.

Add stock, bring to a boil. Reduce to simmer and cover tightly and simmer
30 minutes.

Remove cover, add thyme and bay. Continue cooking 15 minutes, occasionally
tossing rice to fluff.

Season with hot sauce to taste.

Approximate nutritive values per 8 ounce serving: 232 calories 12 gm protein 4
gm fat 1 gm sat fat 37 gm carb 19 mgm cholesterol 229 mg sodium

Typos by Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #281 by Jim Kirk captain@iquest.net on Oct
26, 1997