Turkey Jambalaya

Jim Bathie; Lydia DeGaris-Pursell

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 27%
  • Fat: 7.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.3g
  • Carbohydrate: 27.4g
  • Fiber: 2.7g
  • Cholesterol: 42mg
  • Iron: 2.7mg
  • Sodium: 523mg
  • Calcium: 37mg

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

  1. 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.
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