Jambalaya with Smoked Turkey Sausage and Chicken

Jambalaya is a Creole dish of Spanish and French influence.

Yield: 4 servings; serving size: 1 1/3 cups (325 mL)

Ingredients

2 tablespoons canola oil, divided 30 mL
1 1/2 cups smoked turkey sausage, thinly sliced 375 mL
1/4 pound boneless, skinless chicken breast, cut into bite-size pieces 125 g
1 cup chopped red bell pepper 250 mL
1 cup chopped green bell pepper 250 mL
1/2 cup chopped onion 125 mL
1 medium celery stalk, thinly sliced
1 1/4 cups water 300 mL
3/4 cup quick-cooking brown rice 175 mL
1/2 pound medium raw shrimp, peeled and deveined 250 g
2 dried bay leaves
1/2 teaspoon dried thyme leaves 2 mL
1/8 teaspoon ground turmeric (optional) .5 mL
2-3 teaspoons Louisiana-style hot sauce 10-15 mL
1/2 teaspoon salt 2 mL

Instructions

Heat 1 teaspoon (5 mL) canola oil in a large nonstick skillet over medium-high heat. Add sausage and cook 3 minutes. Remove from skillet and set aside.
In the same skillet, heat another 1 teaspoon (5 mL) canola oil, add chicken, and cook for 2 minutes, stirring frequently, until pieces are no longer pink.
Add another 1 teaspoon (5 mL) canola oil; cook peppers, onion, and celery for 4 minutes or until onions are translucent.
Add water and bring to a boil over medium-high heat.
Stir in rice, shrimp, bay leaves, thyme, and turmeric. Return to a boil, reduce heat, cover tighly, and simmer for 10 minutes.
Remove from heat. Add sausage, remaining 1 tablespoons(15 mL) canola oil, hot sauce, and salt. Cook uncovered for 2 minutes to thicken slightly but retain moist, saucy texture.
Remove bay leaves.
Serve with additional hot sauce, if desired.

Nutrition

Per serving: Calories 305 Total Fat 12g Saturated Fat 2.4g Cholesterol 130mg Carbohydrates 23g Fiber 2g Protein 23g Sodium 805mg

Attribution

Recipe and photo used with permission from: CanolaInfo
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil from the American Diabetes Association and CanolaInfo