Jambalaya--My Way

I've had several requests for more healthy recipes.  Today, I'm sharing a recipe that I created a long time ago, and it's one of my husband's favorites.  It's really great leftover, too.  You may notice that this has lots more veggies than other recipes, and that's intentional. You can use this trick for many of your recipes. More veggies mean higher fiber, more filling, higher in vitamins, minerals and antioxidants...and a bigger serving size. 

Jambalaya
Saute until tender:
2 tbsp. olive oil
1 cup celery, diced 
1 cup onion, chopped
4 cloves garlic, minced
1 green pepper, diced
1 red bell pepper, diced


Add:
1 quart (32 oz) diced canned tomatoes (low sodium preferred)
3 cups (24 oz) chicken broth (low sodium preferred)
1 1/3 cup uncooked brown rice
2 tsp. dried basil
1/2 tsp. black pepper
3/4 tsp. hot pepper sauce (or to taste)
2 bay leaves


Simmer for 1 hour.  Add:
1 cup diced lean ham
2 cups chicken breast, cooked and diced
8 oz. frozen shrimp, peeled and de-veined

Cover and simmer 15 minutes, or until rice is done. 

Enjoy! 

1 1 1/2 cup is one serving 
           =2 breads, 2 protein, 2 veggies and 1 fat
           =268 calories, 3.6 g fat, 0.9 g. saturated fat, 79 mg. cholesterol, 564 mg sodium, 
             33.5 g carbohydrate, 4 g. fiber, 25 g. protein