Low Fat Jambalaya - cooking recipe

Ingredients

12 ounces bay scallops, cut in half if large
8 ounces turkey kielbasa, casing removed & cut in bite size pieces
1 teaspoon canola oil or 1 teaspoon lite olive oil
1 cup chopped onion
1 cup sweet green pepper, chopped
1 cup celery, chopped
3 cloves garlic, minced
2 1/2 cups low sodium chicken broth
1 1/3 cups salsa (your choice mild or hot)
1 1/4 cups uncooked long grain rice
1 bay leaf
1 1/2 teaspoons cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup parsley, chopped

Preparation

Heat oil in a skillet and saute the onions, green pepper, celery& garlic.
Cook until the veggies start to soften about 4 minutes Add kielbasa, cook 2 minutes.
Add all the remaining ingredients except scallops& parsley.
Bring to a boil, simmer for 15 minutes.
Stir occasionally or until the rice is cooked.
Stir in the scallops& parsley cook for a further 3-5 minutes Do not overcook the scallops.