Pump up the Jambalaya

Spicy jambalaya with turkey sausage and scallops

• 1 tsp canola oil
• 1 cup each chopped onions, chopped green bell pepper, and chopped celery
• 1 clove garlic, minced
• 8 oz turkey kielbasa, casing removed, cut into bite-sized pieces
• 2-1/2 cups low-sodium low-fat chicken broth
• 1-1/3 cups mild salsa
• 1-1/4 cups uncooked, long-grain rice
• 1 bay leaf
• 1 tsp Cajun seasoning
• ½ tsp each dried thyme and dried oregano
• ¼ cup chopped, fresh parsley

- Heat oil in a large, non-stick saucepan over medium-high heat. Add onions, green pepper, celery, and garlic. Cook and stir until vegetables begin to soften, about 4 minutes.

- Add kielbasa and cook for 2 more minutes. Add al remaining ingredients, except scallops and parsley. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Stir occasionally to prevent rice from sticking to the bottom of pan.

- Stir in scallops and parsley. Cook for 5 more minutes, until scallops are cooked through and rice is tender.


Makes 6 servings.

Notes:

This recipe comes from the Crazy Plates cookbook and has been a hit every time I've made it. You can substitute many things. I've used chicken instead of scallops and regular kielbasa instead of turkey kielbasa. You can also use hotter salsa and play with the seasoning (I often add Cuban).

Rating: 9/10
Difficulty: Easy
Freezable: I haven't tried