Sausage Jambalaya

1 onion, chopped
1 green bell peppers, chopped
3 cloves garlic, crushed
4 ribs celery, chopped
6 scallions, sliced
1 (28 oz) can tomatoes
3-1/2 cups (825 ml) chicken broth
1/2 pound Polish sausage (sliced and browned)
1 cup (225 ml) ham, chopped
2 tbsp (30 ml) parsley, chopped (can use freeze dried)
2 tsp (10 ml) Tabasco
3 tsp (15 ml) thyme
1/4 cup (60 ml) Worcestershire
2 cups (475 ml) uncooked rice (not Minute-type)

Preparation
Saute onion, bell pepper, garlic, celery and scallions in small amount of oil.
Add the tomatoes and chicken broth and cook for 1 hour.
The add the Polish sausage, ham and parsley and cook for an additional 15 minutes.
Stir in the Tabasco, thyme and Worcestershire and simmer for about 20 minutes.
Finally, add 2 cups (475 ml) uncooked rice and cook for an additional 30-40 minutes or until rice is tender.

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Chicken Jambalaya

Ingredients
1/4 cup (60 ml) butter or margarine
1 medium onion, chopped
1 rib celery, chopped
1 bell pepper, chopped
2 tomatoes, skinned, seeded and chopped
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
1/2 pound smoked sausage, sliced
1/4 tsp (1 ml). thyme
2 tsp (10 ml). Tony C's, or other Louisiana Creole Seasoning
salt and pepper to taste
Red Hot or Tabasco sauce to taste
2 cups (475 ml) chicken broth
1 cup (225 ml) uncooked rice

Instructions:Melt butter or margarine in large saucepan.
Add onion, celery, bell pepper and tomato.
Saute for about 5 minutes, until vegetables are softened.
Add chicken breast and cook, stirring until all chicken is white in color.
Add smoked sausage, thyme, Tony C's, salt and pepper and hot sauce.
Stir to combine.
Add chicken broth and rice.
Stir to combine.
Cover saucepan with lid and bring jambalaya to a boil over high heat.
Once boiling, turn heat to low and let cook 20 minutes, covered.

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Catfish Jambalaya

2 cups (475 ml) chopped onion
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) chopped green pepper
2 garlic cloves, minced
nonstick Cooking spray
1 10 oz (280 grm). can diced tomatoes and green chilies, undrained
1 cup (225 ml) sliced fresh mushrooms
1/4 tsp (1 ml). cayenne pepper
1 lb (.5 kg). catfish fillets, cubed
hot cooked rice, optional
sliced green onions, optional

Instructions:In a saucepan over medium-high heat, saut onion, celery, green pepper and garlic in fat free cooking spray until tender, about 10 minutes.
Add tomatoes, mushrooms, cayenne and salt if desired; bring to a boil.
Add catfish.
Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes.
If desired, serve with rice and top with green onions.


Comments
Nutritional Analysis: One serving (calculated w/o rice and green onions) equals 161 calories, 395 mg sodium, 66 mg cholesterol, 12 gm carbohydrate, 21 gm protein, 4 gm fat. Diabetic Exch. 3 very lean meat, 2 vegetable.

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