Weeknight Jambalaya

By Totlxtc

Ingredients

• 1/4 * 1/4 pound boneless skinless chicken breast, cubed
• 3 * 3 teaspoons canola oil, divided
• 1/4 * 1/4 pound smoked turkey sausage, halved lengthwise and sliced
• 1/4 * 1/4 pound cubed fully cooked lean ham
• 1 * 1 large onion, chopped
• 1 * 1 medium green pepper, chopped
• 1 * 1 celery rib, chopped
• 2 * 2 tablespoons chopped green chilies
• 2 * 2 garlic cloves, minced
• 2 * 2 cans (8 ounces each) no-salt-added tomato sauce
• 1 * 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1/3 * 1/3 cup water
• 3 * 3 tablespoons tomato paste
• 2 * 2 teaspoons Cajun seasoning
• 1/4 * 1/4 teaspoon cayenne pepper
• 1/2 * 1/2 pound cooked medium shrimp, peeled and deveined
• 3 * 3 cups hot cooked rice

Details

Servings 6

Preparation

Step 1

* In a large saucepan coated with cooking spray, brown chicken in 1-1/2 teaspoons oil. Add sausage and ham; cook and stir for 2 minutes or until browned and chicken is no longer pink. Remove and keep warm.
* In the same pan, saute the onion, green pepper and celery in remaining oil until tender. Add chilies and garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, water, tomato paste, Cajun seasoning and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
* Stir in shrimp and reserved chicken mixture; heat through. Serve with rice. Yield: 6 servings.


Nutrition Facts: 1 cup jambalaya with 1/2 cup rice equals 286 calories, 5 g fat (1 g saturated fat), 103 mg cholesterol, 815 mg sodium, 35 g carbohydrate, 3 g fiber, 22 g protein.