speedy crawfish jambalaya
Makes 4 (2/3 cup) servings plus rice
1 (16-ounce) jar salsa
6 ounces reduced-fat smoked sausage (or chicken sausage)
1 cup Louisiana crawfish tails, rinsed and drained
1 teaspoon dried thyme leaves
1 bunch green onions, chopped
- In large nonstick skillet, cook sausage, stirring, about 3 minutes until starts to brown. Add salsa and thyme; bring to a boil, lower heat and continue cooking another 5 minutes until sausage is done.
- Add crawfish and green onions; cook 5 minutes more or until well heated.
Quick Tip: One-half cup salsa is equal to one serving of vegetables. Add salsa to your favorite recipe to sneak in those veggies.
Calories from fat 34%
Total Fat 6g
Saturated Fat 2g
Total Carbohydrate 13g
Dietary Fiber 3g
2 lean meat, 2 vegetable
*This recipe courtesy of Holly Clegg.