Title: Easy-On-Your-Heart Jambalaya
Categories: Seafood Entree Lowfat
Yield: 8 Servings

1		Onion, large -- chopped (8
		Oz)
1		Green bell pepper, med. --
		Stemmed, seeded and
		Chopped
1/4	c	Celery -- diced
1	ts	Garlic -- minced or pressed
1/4	lb	Turkey sausage -- thinly
		Sliced
2		Turkey bacon slices --
		Diced
1/4	lb	Turkey ham -- cut into 1/2"
1		Bay leaf
1/4	ts	Cayenne
1/2	ts	Dried thyme leaves
1/2	ts	Dried basil
1/2	ts	Black pepper
1/4	c	Chopped parsley
1	c	Long-grain white rice
1	lb	Canned tomatoes -- cut up
3	c	Chicken broth -- regular
10	oz	Oyster, fresh, shucked --
	sm	Pacific
1	lb	Shrimp, medium (44-50 ct.)
		Shelled and deveined
		To
		=09
		=09
		Taste

In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery,= garlic, and 1/2 cup water. Stir often until moisture evaporates and= vegetables begin to stick to pan, about 10 minutes. Stir free with 2 tb.= water. Add turkey sausage, bacon, and ham and stir often until mixture= begins to brown, 8 to 10 minutes. Stir in bay leaf, cayenne, thyme, basil,= pepper, parsely, rice, tomatoes and their liquid, broth, and juices drained= from oysters. Bring to a boil over high heat, cover and simmer until rice= is tender to bite, 30 to 40 minutes. Stir occasionally. until shrimp turn pink, about 8 minutes; stir often. Season to taste with salt. Makes 8 servings, each 240 calories (20% from= fat), 21 g protein, 5.4 g fat (1.5 g sat), 28 g carbo, 502 mg sodium, 111= mg cholesterol.

~ - - - - - - - - - - - - - - - - -=20

Recipe By :=20

From: Kmeade@ids2.Idsonline.Com (The Medate: Sun, 04 Feb 1996 19:51:35 ~0500

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