Sausage, peppers, tomatoes and rice create a hallmark in flavorful Creole cooking.
ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices
cups frozen bell pepper and onion stir-fry, thawed
cups cubed fully cooked fat-free ham (about 8 oz)
teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
cup uncooked parboiled (converted) rice
Red pepper sauce, if desired
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. In Dutch oven, cook sausage about 2 minutes, stirring constantly, until brown. Remove sausage from Dutch oven; set aside.
Stir in remaining ingredients except rice and pepper sauce. Heat to boiling. Stir in rice; return to boiling. Reduce heat; cover and simmer 20 minutes.
Stir in sausage; heat until hot. Serve with pepper sauce.
Stir in 1 package (4 ounces) frozen cooked salad shrimp, thawed, with the sausage in step 3 and heat through.
Shrimp used to be considered taboo for people watching their cholesterol levels. Not anymore! Studies show these low-fat shellfish do not raise cholesterol levels after all. (Assuming they're not fried or dripping in butter!)
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.