Recipe: Jammin' Jambalaya (using stewed tomatoes, shrimp and turkey sausage)

JAMMIN' JAMBALAYA

1 teaspoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cans (14 oz each) stewed Italian-style tomatoes, undrained
1 (12 oz) pkg frozen, ready to cook medium shrimp,* thawed and drained
8 ounces reduced-fat fully cooked turkey sausage -- sliced and
quartered
1 teaspoon dried Italian seasoning
1/4 teaspoon hot pepper sauce -- optional
4 cups rice, cooked without margarine or salt

Heat olive oil in a large, nonstick skillet over medium-high heat until hot. Add the onion and bell pepper; cook and stir until crisp yet tender.

Stir in the remaining ingredients except the rice. Bring to a boil. Reduce heat, and simmer about 5 minutes or until the shrimp turns pink, stirring occasionally.

Stir in the rice. Continue cooking until the liquid is almost absorbed and the rice is thoroughly heated.

*You can use scallops, clams or lobster in place of the shrimp.

Servings: 8
Source: Healthy Kids magazine, October/November 2000