Diabetic Recipe: Jambalaya-Skillet Style with Smoked Turkey Sausage and Chicken

Makes four 1⅓ cups servings

Ingredients  

• 1½ cups smoked turkey sausage, thinly sliced
• ¼ lb. boneless, skinless chicken breast, cut into bite-size pieces
• ½ lb. medium raw shrimp, peeled and deveined
• ¾ cup quick-cooking brown rice 
• 1 cup chopped red bell pepper  
• 1 cup chopped green bell pepper  
• ½ cup chopped onion  
• 1 medium celery stalk, thinly sliced
• 1¼ cups of water 
• 2 Tablespoons canola oil, divided
• 2 dried bay leaves
• ½ teaspoon dried thyme leaves
• ⅛ teaspoon ground turmeric (optional)
• 2-3 teaspoons Louisiana-style hot sauce  
• ½ teaspoon salt 

Instructions

1. Heat one teaspoon of canola oil in a large nonstick skillet over medium-high heat. Add sausage and cook for 3 minutes. Remove from skillet and set aside.

2. In the same skillet, heat another 1 teaspoon of canola oil, add chicken, and cook for 2 minutes, stirring frequently, until it's no longer pink. Add another teaspoon of canola oil to cook peppers, onion, and celery for 4 minutes or until onions are soft. Add water and bring to a boil over medium-high heat. Stir in the rice, shrimp, bay leaves, thyme, and turmeric. Return to a boil, reduce heat, cover tightly, and simmer for 10 minutes.

3. Remove from heat. Add sausage, the remaining Tablespoon of canola oil, hot sauce, and salt. Cook uncovered for 2 minutes to thicken slightly while maintaining a moist, saucy texture. Remove bay leaves. Serve with additional hot sauce, if desired.

 Nutrition per Serving

Calories: 305
Protein: 23 g
Total Fat: 12 g
Saturated Fat: 2½ g  
Carbohydrate: 23 g
Dietary Fiber: 2 g

Recipe adapted from the American Diabetes Association's Everyday Recipes, The Heart-Smart Diabetes Kitchen. It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.