Celery, onion and peppers are the base of this jambalaya recipe. You can use fully cooked chicken sausages, packed 4 to a package, Cajun-style. Smoked or Polish-style sausages will work just as well.
4-oz. links low-fat, sausage
1 (5-oz.) package mahatma saffron rice mix
1 (15-oz.) can tomatoes with juice
1 cup, small, frozen ready-to-eat shrimp
1 stalk celery, chopped
1/2 cup bell peppers, chopped
1 cup sliced mushrooms
1/2 tsp. red pepper
1 tsp. dried, crumbled or 1 Tbs. fresh thyme
1 tsp. dried or 1 Tbs. chopped oregano
1/2 cup chopped onion
Cut sausage 1/2-inch pieces. Saute in a large skillet for 2-3 minutes until lightly browned. Add celery, peppers, mushrooms, red pepper, onion, thyme, and oregano. Continue to saute for 2-3 minutes. Add shrimp, stirring to blend. Meanwhile, cook rice according to package directions substituting juice from tomatoes (about 1/2 cup)for equal amount of water designated on package directions. Add tomatoes and rice to skillet with sausage and vegetables. Heat mixture until warmed. Serves 4.
Nutritional Information Per Serving: Calories: 210; Fat: 3g; Protein: 18g; Carbohydrates: 28; Fiber: 2g; Sodium: 860 mg.