Single Skillet Jambalaya

6 (about 1½ pounds) skinless, boneless chicken thighs trimmed of excess fat

3 teaspoons olive oil, divided

8 ounces low-fat, spicy turkey sausage, cut crosswise into ¼-inch thick slices

1 medium onion, peeled and chopped

1 medium green bell pepper, stem and seeds removed and chopped

5 medium garlic cloves, minced or pressed through a garlic press (should be about 1 rounded tablespoon)

1½ cups long-grain basmati rice, rinsed under cold water until the water runs clear

1 can (14.5 ounces) diced tomatoes, drained

1 bottle (8 ounces) clam juice

2½ cups fat-free, lower-sodium chicken broth

1 pound, 31- to 40-count shrimp, peeled, deveined and rinsed under cold water

2 tablespoons chopped fresh parsley leaves (Italian flat-leaf preferred), optional

Using paper towels, dry chicken thighs and then season with salt and fresh-ground black pepper.

Place a 12-inch, nonstick skillet over medium-high heat and add 2 teaspoons olive oil. When oil is hot carefully add chicken thighs, and cook until light brown, about 4-6 minutes. Turn thighs over and cook for 3 minutes more, or until light brown. Remove thighs to a dinner plate.

Return skillet to heat, add turkey sausage and cook 3 to 4 minutes, or until lightly browned. Remove sausage to a small, paper towel-lined bowl.

Reduce heat to medium, add remaining oil, onion, peppers, and garlic to skillet; cook until onions soften, about 5 minutes. Add rice and cook for 3 minutes, or until edges turn translucent. Add and stir in tomatoes, clam juice, and chicken broth and bring to a simmer.

Return thighs to skillet and nestle into the mixture. Cover, reduce heat to low, and simmer until the chicken is almost cooked through, about 25-30 to minutes. Stir shrimp and sausage into rice, cover and continue cooking for 2 minutes.

Remove skillet from heat and let stand, covered until shrimp are fully cooked and rice is tender, about 5 minutes. Taste and adjust seasoning. Serve immediately, garnished with optional parsley.

Serves six.

Nutrition values per serving (without added salt): 469 calories (17.2 percent from fat), 9.0 g fat (2.1 g saturated fat), 49.4 g carbohydrates, 2.6 g fiber, 46.2 g protein, 197 mg cholesterol, 715 mg sodium.

Salt Sense: Using no-salt-added tomatoes reduces sodium per serving to 548 mg.