Charlotte County Health Fair Sausage and Shrimp Jambalaya
Who Dat say you can’t make a healthy Cajun dish?

Yield: About 8 c. (8 – 1 c. portions)

1 tbsp. olive oil
¼ c. (1 oz.) diced green pepper
3 oz. diced onion
1 oz. diced celery
1 tbsp. minced garlic
8 oz. (1/2 lb.) Jennie-O® Turkey Store Lean Smoked Turkey Sausage, sliced  ¼” pieces
1 c. canned diced tomatoes with juice
2 c. reduced sodium chicken broth
1 Bay Leaf
1 tsp. Blackening Seasoning, such as Chef Paul Prudhomme’s® “Magic”
½ tsp. dried thyme leaves
¼ tsp. dried oregano leaves
1 c. brown rice
½ c. red rice (available at Whole Foods, Publix Greenwise markets)
4 oz. (1/4 lb.) frozen cooked salad shrimp, thawed
1 c. canned (drained) large butter beans
½ c. chopped scallions 

1. Heat oil in 4 qt. saucepot over medium heat and sauté green pepper, onion, celery and garlic until soft but not browned, about 5-7 min. Add sausage and sauté an additional 5 minutes.
2. Turn heat to high, add liquids and bring liquid to a boil then stir in all remaining ingredients, except shrimp, butter beans and scallions. Reduce heat to low, cover and simmer approx. 30 min. or until almost all liquid is absorbed and rice is tender. Stir in butter beans and shrimp during last 10 minutes of cooking.

Serve topped with 1 tbsp. scallions per portion.