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Prep Time: 15 Minutes Cook Time: 39 Minutes |
Ready In: 54 Minutes Servings: 6 |
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Very tasty and lower fat than regular Jambalaya Ingredients:
12 ounces bay scallops, cut in half if large |
8 ounces turkey kielbasa, casing removed & cut in bite size pieces |
1 teaspoon canola oil or 1 teaspoon lite olive oil |
1 cup chopped onion |
1 cup sweet green pepper, chopped |
1 cup celery, chopped |
3 cloves garlic, minced |
2 1/2 cups low sodium chicken broth |
1 1/3 cups salsa (your choice mild or hot) |
1 1/4 cups uncooked long grain rice |
1 bay leaf |
1 1/2 teaspoons cajun seasoning |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/4 cup parsley, chopped |
Directions:
1. Heat oil in a skillet and saute the onions, green pepper, celery& garlic.
2. Cook until the veggies start to soften about 4 minutes Add kielbasa, cook 2 minutes.
3. Add all the remaining ingredients except scallops& parsley.
4. Bring to a boil, simmer for 15 minutes.
5. Stir occasionally or until the rice is cooked.
6. Stir in the scallops& parsley cook for a further 3-5 minutes Do not overcook the scallops.
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