Easy-On-Your-Heart Jambalaya
Yield: 8 Servings

1 Onion, large; chopped (8 oz)
1 Green bell pepper, medium, stemmed, seeded and chopped
1/4 c Celery; diced
1 tsp Garlic; minced or pressed
1/4 lb Turkey sausage; thinly sliced
2 Turkey bacon slices; diced
1/4 lb Turkey ham; cut into 1/2"
1 Bay leaf
1/4 tsp Cayenne
1/2 tsp Dried thyme leaves
1/2 tsp Dried basil
1/2 tsp Black pepper
1/4 c Chopped parsley
1 c Long-grain white rice
1 lb Canned tomatoes; cut up
3 c Chicken broth; regular
10 oz Oyster, fresh, shucked; small Pacific
1 lb Shrimp, medium (44-50 ct.); shelled and deveined to taste

In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery, garlic, and 1/2-cup water. Stir often until moisture evaporates and vegetables begin to stick to pan, about 10 minutes. Stir free with 2 tb. water. Add turkey sausage, bacon, and ham and stir often until mixture begins to brown, 8 to 10 minutes. Stir in bay leaf, cayenne, thyme, basil, pepper, parsley, rice, tomatoes and their liquid, broth, and juices drained from oysters. Bring to a boil over high heat, cover and simmer until rice is tender to bite, 30 to 40 minutes. Stir occasionally, until shrimp turns pink, about 8 minutes; stir often. Season to taste with salt. Makes 8 servings