Nuna's Low Fat Version Of Chef Paul's Jambalaya

• 1 3-pound chicken, cut into pieces
• Seasoning Mix:
  • 2 whole bay leaves
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • ý teaspoon cayenne
  • 1/4 teaspoon black pepper
• 5/8 pound (2 ý sticks) margarine (I use Light Margarine)
• 1 1/2 cup chopped onions ( or more!)
• 1 1/2 cup chopped celery (or more!)
• 1 1/2 cup chopped bell peppers
• 1/2 teaspoon Tabasco
• 1 package of turkey sausage (the lowest in fat that you can find)
• 3/4 cup tomato sauce
• 2 cup uncooked rice (I use Uncle Ben's converted brand rice)
• 3 cup of chick stock with the fat skimmed off

Instructions:
Cut up chicken. Cut up the veggies. Throw the chicken and the throw away stuff from the veggies into a stock pot and cook chicken until tender. When the chicken is cooked, strain the stock and put into the refrigerator so the fat will gather to the surface and skim it off. Slice the turkey sausage into pieces. Combine the seasoning mix ingredients in a small bowl and set aside. Melt the margarine in a 2-quart saucepan. Add the veggies, then stir in half of the seasoning mix, Tabasco. Cook over high heat about 20 minutes, stirring constantly. Add the tomato sauce and simmer about 5 minutes, stirring occasionally. Add the chicken and the turkey until warmed. Add the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm; 15 minutes. (12 to 14 servings)

Nuna
Louisiana