Desperation Dinners -- Flexible Jambalaya

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

FLEXIBLE JAMBALAYA 6 servings

1 tablespoon oil or margarine

1/2 pound turkey kielbasa, sliced

3/4 cup chopped onions, fresh or frozen

1 teaspoon bottled garlic or 1 clove garlic, minced

1 1/2 cups fast-cooking rice

1/4 cup white or red wine

1 1/2 cups chicken broth, skimmed of fat

1/2 teaspoon each onion powder, oregano, thyme and black pepper

1 (15-ounce) can black beans, drained

1 (15-ounce) can white beans, drained

Cayenne pepper or hot sauce to taste (can be omitted for children)

1 (14 1/2-ounce) can stewed tomatoes, undrained

1/2 cup frozen cooked shrimp

1. In a large nonstick skillet, heat oil on medium-high heat. Cook kielbasa, onions and garlic in oil 2 to 5 minutes. Add rice, wine and chicken broth. Reduce heat to medium, cover pan and cook 5 minutes.

2. Meanwhile, combine onion powder, oregano, thyme and black pepper in a small bowl or cup. Stir in spices, black and white beans, cayenne or hot sauce, stewed tomatoes and shrimp. Cover and cook 9 minutes over medium-low heat, stirring occasionally. Serve at once, or hold in a warm oven until ready to serve.

Data per serving Calories 479 Protein 25g Fat 11g Carbohydrates 69g Sodium 506mg Saturated fat 1g Cholesterol 21mg