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Jambalaya

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By Betty Crocker Kitchens
Updated May 6, 2010
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Sausage, peppers, tomatoes and rice create a hallmark in flavorful Creole cooking.

Jambalaya

  • Prep Time 10 min
  • Total 40 min
  • Servings 5
  • Ingredients 10
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Ingredients

  • 8 ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices
  • 2 cups frozen bell pepper and onion stir-fry, thawed
  • 1 1/2 cups cubed fully cooked fat-free ham (about 8 oz)
  • 2 1/2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
  • 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 cup uncooked parboiled (converted) rice
  • Red pepper sauce, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Stir in sausage; heat until hot. Serve with pepper sauce.

Nutrition

290 Calories
6g Total Fat
17g Protein
43g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
1440mg
60%
Potassium
510mg
14%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
12%
Sugars
7g
Protein
17g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
25%
25%
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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