YIELD Makes 8 servings
INGREDIENTS
1 teaspoon vegetable oil 1/2 pound 99% fat-free smoked deli ham, cubed 1/2 pound smoked sausage, cut into 1/4-inch-thick slices 1 large onion, chopped 1 large green bell pepper, chopped (about 1-1/2 cups) 3 stalks celery, chopped (about 1 cup) 3 cloves garlic, minced 1 can (about 28 ounces) diced tomatoes 1 can (about 14 ounces) fat-free reduced-sodium chicken broth 1 cup uncooked rice 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon dried thyme leaves 1/2 teaspoon black pepper 1/4 teaspoon ground red pepper 1 package (12 ounces) frozen medium raw shrimp, thawed Fresh chives (optional)PREPARATION:
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- Heat oil in large skillet over medium-high heat until hot. Add ham and sausage. Cook and stir 5 minutes or until sausage is lightly browned on both sides. Remove from skillet and place in prepared dish. Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes. Add to sausage mixture.
- Combine tomatoes with juice, broth, rice, Worcestershire sauce, salt, thyme, black and red peppers in same skillet; bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Pour over sausage mixture and stir until combined.
- Cover tightly with foil and bake 45 minutes or until rice is almost tender. Remove from oven; place shrimp on top of rice mixture. Bake, uncovered, 10 minutes or until shrimp are pink and opaque. Garnish with chives, if desired.