Jammin' Jambalaya

8

1 t salt 1 t white pepper 1 t garlic powder ½ t cayenne pepper ¼ t black pepper 1 stick margarine 1½ cups chopped onion 1½ cups chopped green peppers 1½ cups chopped celery ½ t Tobasco Sauce or Hot Sauce 1⅔ cup sausage (4 Big Red Smokies) 1 cup chopped chicken (uncooked) or shrimp ¾ cup tomato sauce 2 cups regular uncooked rice 5 - 6 cups chicken broth

255 Calories, 2.5 grams of fat

You can chop vegetables or by hand or we like to put them in our Cuisinart Food Processor. It chops them up fine and releases more of the flavor in the Jambalaya. After chopping, put vegetables in separate bowls and set aside. Melt margarine in a stock pot. Add seasoning mix and hot sauce and half of onions, peppers and celery, and all of the sausage. Cook on medium-high heat 20 minutes, stirring constantly. Add rest of celery, peppers and onions and cook 5 more minutes, stirring occasionally. Add tomato sauce and 1 cup of broth, stirring constantly. Simmer for 5 minutes. Add chicken or shrimp and cook 15 minutes, stirring occasionally. Reduce heat to medium. Stir in rice, mixing well. Simmer 12 minutes, being careful that it doesn’t stick. Add the rest of the broth and bring to a boil. Reduce heat and cover. Simmer on low until rice is tender and done. *Optional: Can add 1 more cup of chicken broth if you like it more soupy. Stir and heat 5 more minutes before serving.