First Class Jambalaya (Serves 10)

This basic jambalaya recipe is equally delicious whether you feature shrimp, ham or turkey.  You can even use a combination of these ingredients if you wish.

It’s a very classy one dish meal.

14 ounces reduce fat or regular smoked sausage, andouille or chorizo, sliced
1/2 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 garlic clove, minced
2 cups water & 2 tsps. chicken base or chicken bouillon or 2 cups chicken broth
1 cup uncooked converted rice
1 (14.5-ounce) can diced tomatoes, undrained
2 bay leaves
1/4 teaspoon crushed dried thyme leaves
1/8 to 1/4 teaspoon or more to taste ground red cayenne pepper
1 pound medium uncooked shrimp, peeled and deveined or 1 and 1/2 cups chopped cooked ham or turkey or chicken
1/4 cup chopped green onions for garnish, if desired

1. Spray non-stick skillet or Dutch oven with vegetable spray and cook sausage for a few minutes, stirring constantly.

2. Add onions, bell peppers, celery and garlic and sauté until vegetables are tender.

3. Add water and chicken base or bouillon or broth, rice, tomatoes, bay leaves, thyme and cayenne pepper.  Stir and bring mixture to a boil.

4. Reduce heat to low and cook over medium heat 15-20 minutes.

5. Add shrimp, ham, turkey or chicken and cook uncovered until shrimp is pink or meat is hot and liquid is absorbed.

6. Season to taste with salt and pepper.

7. Remove bay leaves

8. Serve sprinkled with green onions