Jambalaya

SAUCE:
3 C tomato sauce
2 C whole canned tomatos, crush in hand before entering
2 C canned diced tomatos
2 C reduced-sodium chicken broth
1 1/2 C chopped green onions
1/2 Tb. minced garlic
1/2 C chopped green pepper
3/4 C chopped celery
1/4 tsp. dried thyme
2 tsp. black pepper
1 tsp. dried oregano
1/2 tsp. cayenne pepper, to taste
2-3 bay leaves
2 lb. lean turkey sausage, cut into chunks
1 lb. shrimp, cooked and cleaned

CAJUN RICE:
2 Tb. butter
4 C chicken stock
2 Tb. minced garlic
1 1/2 C chopped green pepper
1 1/2 C chopped celery
1 1/2 C chopped onion
3 bay leaves
1/2 Tb. dried oregano
1/2 Tb. dried thyme
1 Tb. ground cumin
1 Tb. dry mustard
3/4 tsp. paprika
1 tsp. black pepper
1/2 tsp cayenne pepper
1 C 1% milk
10 C cooked whole grain brown rice

SAUCE:
In large skillet sprayed with non-stick spray cook turkey sausage until done. Add shrimp, cook about 3 minutes. Set aside.

Combine all sauce ingredients, bring to a boil then cover and simmer for about 20 minutes. Add meat to sauce and stir.

CAJUN RICE:
Combine all ingredients (except milk and rice) in large pot. Bring to a boil and simmer about 15 minutes, until slightly thickened. Remove from heat, stir milk in. Mix with cooked rice.

Number of Servings: 15

Recipe submitted by SparkPeople user MSZSHOGAN.