Jambalaya

7 oz. Smoked turkey sausage, cut into 1/2 inch slices
8 oz. boneless, skinless chicken breast, cooked and diced
1/2 pound shrimp (I used small salad shrimp)
1 c. chopped onion
1 c. chopped green pepper
1 can (14.5 oz) diced tomatoes
1/2 cup celery, chopped
4 cloves garlic
2 TBS olive oil
1/2 tsp. red pepper
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1-1/2 cups water
3/4 c. Whole Grain Brown Rice

Heat olive oil in stock pot. Cook onion, green pepper and celery until tender, about 5 minutes. Add garlic, smoked turkey and chicken and cook about another 5 minutes or until meat is heated through. Add all remaining ingredients except shrimp. Mix well. Bring mixture to a boil, reduce heat and simmer approximately 30 minutes, or until rice is tender. Add shrimp and cook an additional 5 minutes.
* Add red pepper sauce to increase heat as desired
**Reduce red pepper to 1/4 tsp if you don't want much spice.
Makes 8-1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LYNNAK.