Turkey Jambalaya

Posted on 25. Jan, 2011 by in Food

Andouille sausage adds a kick to the Cajun classic from Louisiana. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they’re bursting with flavor. Be prepared this is a SPICY recipe.  Not all tastebuds will enjoy it.

Ingredients

1 tablespoon olive oil

1 1/2 cups chopped onion

1 teaspoon bottled minced garlic

1 cup chopped green bell pepper

1 cup chopped red bell pepper

2 1/2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground red pepper

1/2 teaspoon black pepper

1 cup uncooked long-grain rice

2 cups fat-free, less-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

2 cups shredded cooked turkey

6 ounces andouille sausage, chopped

2 tablespoons sliced green onions

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Nutritional Information – Serving size 1 cup

Calories:249 (27% from fat)

Fat:7.6g (sat 2.4g,mono 3.4g,poly 1.3g)

Protein:17.3g

Carbohydrate:27.4g

Fiber:2.7g

Cholesterol:42mg

Iron:2.7mg

Sodium:523mg

Calcium:37mg

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