Jambalaya

1 rib celery, chopped
1/4-1/2 cup chopped onion
1/2 green sweet bell pepper, chopped
2-3 large carrots peeled, sliced in disks (optional)
2 Tbs. margarine or butter
1 14.5-oz. can stewed tomatoes, cut up (I use diced)
2 cups chicken broth
1 cup water
2 cups jasmine rice*
1 tsp dried basil or thyme, crushed
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp bottled hot pepper sauce (adjust according to preference-this amount is quite mild)
Salt, to taste
1 Bay leaf
1 lb. low-fat smoked sausage (or whatever kind you like)
2 cups cubed chicken or turkey, or one large can chicken breast

Slice sausage into disks, and sautee in a large skillet till brown. Meanwhile, chop celery, onion, and pepper. Remove sausage from skillet and set aside. Cook vegetables in margarine or butter till vegetables are tender but not brown.

Stir in undrained tomatoes, chicken broth, water, uncooked rice, basil or thyme, garlic powder, pepper, hot sauce, salt, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in cooked chicken and sausage; heat through. Discard bay leaf. Serves 6-8

*The amount of liquid in the recipe works with jasmine rice, whose water/rice ratios are different than white rice. If you want to use white rice, just after the liquid according to the needs of the type of rice you're using.