Shrimp Jambalaya with Sausage

Ingredients:
2 tsp Extra Virgin Olive Oil
7 oz of kielbasa turkey sausage, sliced, then quartered
1 cup diced onion
1 cup diced celery
1 cup diced red bell pepper
1 garlic clove, minced
2 cups fat-free, less-sodium chicken broth
1 cup uncooked long-grain rice
1 (14.5 oz) can diced tomatoes, undrained
3/4 tsp Creole seasoning (i.e. Tony Chachere's)
1 lb medium shrimp, peeled and deveined
1/3 cup green onions
1 1/2 tsp hot sauce

Directions:
1. heat oil in a large 12 inch skillet over medium-high heat. Add sausage; cook 3 minutes or until lightly browned, stirring frequently. Add onion and next 3 ingredients. Saute 4 minutes or until vegetables are tender.
2. Add broth and next 3 ingredients to pan;bring to a boil. Cover, reduce heat, and simmer 18 minutes. Add shrimp, green onions, and hot sauce. Cover and cook 7 to 8 minutes or until shrimp are done. Remove from heat and let stand 5 minutes.

Place hot sauce and Creole seasoning on table for people to specialize their plate to their taste.

Yeilds 6 servings. Serving size 1 1/2 cups.
Per serving: cal 259 (14% from fat); Fat 3.9 g (sat 0.9g); Pro 18.2g; Carb 36.9 g; Fib 2.2g, Chol 104mg; iron 3.7 mg, sod 784 mg, calc 67 mg. WW points 5.

Brought to you by Weight Watchers annual recipes cookbook.