Recipe - Easy-On-Your-Heart Jambalaya

1 Onion, large chopped (8
Oz)
1 Green bell pepper, med.
Stemmed, seeded and
Chopped
One fourth cup Celery minced
1 teaspoon Garlic minced or pressed
One fourth pound Turkey sausage thinly
Sliced
2 Turkey bacon slices
Diced
One fourth pound Turkey ham cut into 1/2"
1 Bay leaf

One fourth teaspoon Cayenne One half teaspoon Dried thyme leaves One half teaspoon
Dried basil One half teaspoon Black pepper One fourth cup Chopped parsley 1 cup
Longgrain white rice 1 pound Canned tomatoes cut up 3 cups Chicken
broth regular 10 ounces Oyster, fresh, shucked small Pacific 1
pound Shrimp, medium (4450 ct.) shelled and deveined to taste

In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery,
garlic, and One half 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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip