Easy Jambalaya

I’ve prepared this for my family many times. It’s easy, and can be as healthy as you need it to be with the variations that I use.

1 Smoked sausage link (turkey or reduced fat fine), cut into thin slices

1 ½ cup cubed ham, cooked chicken breast or raw shrimp, peeled and deveined

1 cup uncooked white rice

3 ½ cup low sodium chicken or vegetable stock

1 14 oz. can diced tomatoes, drained

1 stalk celery, chopped

1 cup chopped bell pepper

1 cup chopped onions

2 cloves chopped garlic

1 tbsp extra-virgin olive oil

¼ tsp dry thyme

¼ cup fresh parsley

Dash Tabasco sauce or to taste

¼ tsp cayenne pepper (optional)

Dash salt (you won’t need much because of the sausage)


Directions:

Heat oil in a casserole pan over medium heat and add the vegetables. Stir until onions are clear. Add the garlic last to prevent burning. Add the meats. If using shrimp add near the end as they will overcook. Stir and add the uncooked rice, stock and tomatoes. Season with the thyme, parsley, Tabasco sauce, optional cayenne pepper, and salt.

Bring this mixture to a boil and reduce to simmer, covering with a lid. Simmer for 45minutes until the liquids have reduced and rice is fluffy. If using shrimp add now and stir in, turning off the heat and leave covered for an additional ten minutes.

Serve with crispy French bread and a light red wine.