*  Exported from  MasterCook  *
 
                        Easy-On-Your-Heart Jambalaya
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Main Dish
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Onion, large -- chopped (8 oz)
    1                    Green bell pepper, med. -- stemmed, seeded and
                         chopped
      1/4  cup           Celery -- diced
    1      teaspoon      Garlic -- minced or pressed
      1/4  pound         Turkey sausage -- thinly
                         sliced
    2                    Turkey bacon slices -- diced
      1/4  pound         Turkey ham -- cut into 1/2″
 				=09
    1                    Bay leaf
      1/4  teaspoon      Cayenne
      1/2  teaspoon      Dried thyme leaves
      1/2  teaspoon      Dried basil
      1/2  teaspoon      Black pepper
      1/4  cup           Chopped parsley
    1      cup           Long-grain white rice
    1      pound         Canned tomatoes -- cut up
    3      cups          Chicken broth -- regular
 				=09
   10      ounces        Oyster, fresh, shucked -- small Pacific
    1      pound         Shrimp, medium (44-50 ct.) -- shelled and deveined
           to            taste
 
 In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery,=
  garlic, and 1/2 cup water.  Stir often until moisture evaporates and
  vegetables begin to stick to pan, about 10 minutes. Stir free with 2 tb.=
  water.  Add turkey sausage, bacon, and ham and stir often until mixture
  begins to brown, 8 to 10 minutes. Stir in bay leaf, cayenne, thyme, basil,=
  pepper, parsely, rice, tomatoes and their liquid, broth, and juices drained
  from oysters. Bring to a boil over high heat, cover and simmer until rice
  is tender to bite, 30 to 40 minutes. Stir occasionally.
 until shrimp turn pink, about 8 minutes; stir often.
 Season to taste with salt. Makes 8 servings, each 240 calories (20% from
  fat), 21 g protein, 5.4 g fat (1.5 g sat), 28 g carbo, 502 mg sodium, 111=
  mg cholesterol.
 
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