Low-Fat Jambalaya

I found this recipe on epicurious a while back, and found that a few simple additions made it a really delicious, hearty meal that was still incredibly low fat. It's great for people who like their food spicy too (like me!).

http://www.epicurious.com/recipes/recipe_views/views/230294
JAMBALAYA


1 tbsp olive oil
 (or any other oil.. vegetable is good)
1 large onion, chopped

2 medium cloves garlic, peeled

1 large green bell pepper, cored, seeded and chopped

2 celery stalks, diced

3 tbsp fresh Italian parsley, minced

4 oz extra-lean smoked ham, cut into 1/2-inch cubes
*
5 oz boneless, skinless chicken breast, diced

1 large bay leaf

1 tsp cayenne pepper
*
1 can (28 oz) diced tomatoes

1 can (8 oz) tomato sauce 

3/4 cup brown rice, uncooked

1 1/2 lb medium precooked shrimp chopped into bite-sized pieces


*My modifications: add worcestshire sauce and a little Frank's Hot Sauce when you add the other spices, low-sodium organic chicken broth (instead of or in addition to the water), and shredded deli-slice ham instead of cubed ham. Also, go light on the shrimp.

1. Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.
2. Add parsley, ham, chicken, bay leaf, cayenne pepper, worcestshire sauce, and Frank's Hot Sauce. Cook, stirring often, 5 to 6 minutes.
3. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water or chicken broth. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
4. Pour rice into the pan and stir well. Bring mixture to a boil.
5. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
6. Stir in shrimp and cook 5 minutes more. Remove bay leaf.
7. Season to taste with cayenne pepper and salt.