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Jambalaya

8 ounces lean turkey polish-kielbasa sausage -- cut into 1/8-inch slices
2 cups frozen stir-fry bell peppers -- thawed
1 1/2 cups cubed fully cooked fat-free ham -- (about 8 ounces)
1 14 1/2 ounce can ready-to-serve fat-free chicken broth
1 teaspoon sugar
2 1/2 teaspoons chopped fresh thyme
or 3/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1 14 1/2 ounce can diced tomatoes -- undrained
1 cup uncooked parboiled (converted) rice
red pepper sauce -- if desired


Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook sausage in Dutch oven about 2 minutes, stirring constantly, or until brown. Remove sausage from Dutch oven; set aside.


Stir in remaining ingredients except rice and pepper sauce. Heat to boiling; stir in rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.


Stir in sausage; heat until hot. Serve with pepper sauce.


5 servings.


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