Jambalaya Low Fat

• 2 tablespoons margarine
• 3/4 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1/2 pound turkey smoked sausage, sliced into 1/2 -inch pieces
• 1 cup chopped onions, divided
• 1 cup chopped celery, divided
• 1 cup chopped green pepper, divided
• 1 tablespoon minced garlic
• 1 (14 1/2 -ounce) can whole tomatoes, coarsely chopped, do not drain
• 2-3/4 cups fat-free, reduced-sodium chicken broth
• 1 cup uncooked parboiled rice
• 1/2 cup uncooked brown rice
• 1/4 teaspoon coarsely ground pepper
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon rubbed sage
• 1/2 teaspoon white pepper

1. Melt margarine in skillet. Add chicken and sausage. Cook over medium-high heat until meat starts to brown. Add 1/2 cup each of onions, celery and bell peppers.
2. Cook 5 to 8 minutes or until vegetables are tender, stirring frequently. Stir in garlic, tomatoes, remaining 1/2 cup of each raw vegetable and remaining ingredients.
3. Spray a 9-by-13-inch baking dish with nonstick spray coating; spoon jambalaya into prepared dish. Bake uncovered at 350 degrees 1 hour.

margarine, chicken, turkey smoked sausage, onions, celery, green pepper, garlic, tomatoes, chicken broth, rice, brown rice, ground pepper, thyme, sage, white pepper

Taken from www.epicurious.com/recipes/member/views/jambalaya-low-fat-1236538 (may not work)