Pump Up the Jambalaya

(Spicy jambalaya with turkey sausage and scallops)

  • 1 tsp. olive oil
  • 1 cup each chopped onions, chopped green bell pepper, and chopped celery
  • 1 clove garlic, minced
  • 8 oz. turkey kielbasa (low fat), casing removed, cut into bite-sized pieces
  • 2 ½ cups fat-free chicken broth
  • 1 1/3 cups mild salsa (see hint below)
  • ¾ cup uncooked, long-grain white rice
  • 1 bay leaf
  • 1 tsp. Cajun seasoning (low-sodium)
  • ½ tsp. each dried thyme and dried oregano
  • 12 oz. uncooked bay scallops
  • ¼ cup chopped, fresh parsley

+Heat olive oil in a large, non-stick saucepan over medium-high heat.  Add onions, green pepper, celery, and garlic.  Cook and stir until vegetables begin to soften, about 4 minutes.

+Add kielbasa and cook for 2 more minutes.  Add all remaining ingredients, except scallops and parsley.  Bring to a boil.  Reduce heat and simmer, covered, for 15 minutes.  Stir occasionally to prevent rice from sticking.

+Stir in scallops and parsley.  Cook for 5 more minutes, until scallops are cooked through and rice is tender.

Makes 6 servings.

Hint:  Use medium salsa if you like your food very spicy.