Turkey Jambalaya

This is a low-fat version of the classic Cajun dish. You can use any kind of meat…sausage, chicken, shrimp, or, as I do, lowfat turkey sausage. This is a snap to prepare. You’ll love it!

Step: 1

Grill or fry sausage until almost cooked through. Drain and set aside. When cooled, cut into bite-size pieces.

Step: 2

In a large skillet combine the celery, onion, bell pepper, garlic, tomatoes, broth, rice, bay leaf and seasoning. Mix well and bring to a boil over medium high heat.

Step: 3

Reduce heat to medium low and add sausage. Cover and simmer until rice is tender, about 40 to 45 minutes.

Per Serving: 401 calories; protein 22g; carbohydrates 50g; fat 10.7g; cholesterol 71.3mg; sodium 1318.4mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.