Jambalaya

2t veggie oil
½ lb. boneless, skinless chicken breast; Cut to bite size pieces
¼ t salt
¼ t ground black pepper
1 C chopped smoked turkey sausage (about 4oz)
1 C chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 garlic clove, minced
1 ½ cups uncooked long-grain white rice
2 ¾ cups fat-free, less sodium chicken broth
2t paprika
½ t dried thyme
¼ t ground red pepper
1 (14.5 oz) can diced tomatoes, Undrained
¼ lb. large shrimp, peeled, deveined and chopped

1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan. And cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan, cook 5 min or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic clove, reduce heat to low and cook 12 min or until veggies are tender, stirring occasionally.

2. Stir in rice; cook 2 min, stirring occasionally. Add broth, paprika, thyme and red pepper; bring to a boil. Cover, reduce heat and simmer 15 min. Add chicken and tomatoes; cook, uncovered 10 min or until liquid is absorbed. stir in shrimp (if you want to include shrimp. We don't always.) Cover and cook 5 min or until shrimp are done. Remove from heat, and let stand for 5 min. Fluff with a fork. Sprinkle with green onions.

Yield: 6 servings (serv size: 1.5 cups.)
322 (if you count; we don't) (14% from fat)
Fat 5.1g (sat 1.1g, mono 1.5g, ply 1.9g)
Protein 20.4g;
Carb 46.8g
Fiber 3g
Chol 68mg
Iron 3g
Sodium 640mg
Calc 72mg