If you enjoy entertaining, this jambalaya is a terrific one-pot meal for feeding a hungry crowd. It has all the classic flavor but is easier on the waistline.
—BETTY BENTHIN GRASS VALLEY, CA
PREP: 20 MIN. • COOK: 30 MIN. • MAKES: 9 SERVINGS
6 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
1/2 pound chicken tenderloins, cut into 1/2-inch slices
1 tablespoon olive oil
3 celery ribs, chopped
1 large onion, chopped
2 3/4 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups uncooked long grain rice
1 teaspoon dried thyme
1 teaspoon Cajun seasoning
1. In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning.
2. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.
Per 1 cup: 259 cal., 7g fat (2g sat. fat), 60mg chol., 761mg sod., 31g carb. (3g sugars, 2g fiber), 19g pro.
Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1 vegetable, 1/2 fat.