Jambalaya

Serves: 16

4 cups onion, diced 
1 cup anise, diced 
1 cup red bell pepper, diced 
5 cups plus two tablespoons chicken broth, defatted 
5 teaspoons garlic, minced 
2 dash thyme 
1 dash cayenne pepper 
2 teaspoon Old Bay 
2 fresh limes, juiced 
4 tablespoons tomato paste 
16 ounces skinless, boneless chicken breast, cut in 1/2 inch cubes 
30 ounces smoked turkey sausage 
16 ounces shrimp, 16- to 20-count size 
6 roma tomatoes, diced 
4 cups brown rice, quick cook 
1 teaspoon fennel seed
1 poblano chili diced
6 teaspoons gumbo file powder 
Minced parsley 
Saut? onions, celery, and pepper in a tablespoon or two of defatted chicken broth until the liquid almost disappears. 
Add garlic and spices, except the gumbo file powder, and saut? for another minute. 
Add lime juice and tomato paste and another tablespoon or so of chicken broth to make a paste. 
Add the chicken and sausage. 
Cook for 5 minutes, then add the remaining broth, tomatoes, and rice. 
Cover and cook for 20 minutes. 
Add the shrimp and gumbo file powder and just cook until the shrimp turn pink, about 3 to 5 minutes. 
Garnish with minced parsley. 
Per six-ounce serving: 271.5 calories, 3.9 g fat (23.2 percent calories from fat); 21 g protein, 8.3 g carbohydrate, 80 mg cholesterol, 617 mg sodium.