Dinner | Servings: 4
Prep time: 20 min | Cook time: 40 min | Total time: 1 hour
- 4 tsp. olive oil
- 1 green bell pepper, seeded and chopped
- 1 celery stalk, chopped
- 6 scallions, sliced
- 1 garlic clove, minced
- 1 (14.5 oz.) can crushed tomatoes
- 2 cups low-sodium chicken broth
- 1 cup trimmed sliced fresh or thawed frozen okra (I omitted this because I didn’t have any)
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1/8 to 1/4 tsp. cayenne
- 1/2 cup long grain rice
- 1/2 lb. shrimp, peeled and deveined
- 1/4 lb. skinless boneless chicken breast, cut into 1/2 in. pieces
- 1 (2-inch) piece kielbasa, but into 8 slices (I used turkey sausage instead)
- In a large nonstick saucepan over medium heat, heat the oil. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes.
- Stir in tomatoes, broth, okra, thyme, bay leaf and cayenne; bring to boil. Reduce the heat and simmer, covered, 15 minutes.
- Stir in the rice and simmer, covered, 15 minutes.
- Add the shrimp, chicken, and kielbasa; simmer, covered, until the shrimp is pink, the chicken is cooked through, and rice is tender, about 5 minutes longer. Discard they bay leaf and serve.
Serving size: 1/4 of the recipe
Note: I assume the fat would be reduced even more if you substitute the kielbasa for turkey sausage like I did.