Rating: 4.5 stars
49 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 8
  • 4 star values: 3
  • 5 star values: 35

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.

Recipe by Cooking Light November 2001

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Read the full recipe after the video.

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

249 calories; calories from fat 27%; fat 7.6g; saturated fat 2.4g; mono fat 3.4g; poly fat 1.3g; protein 17.3g; carbohydrates 27.4g; fiber 2.7g; cholesterol 42mg; iron 2.7mg; sodium 523mg; calcium 37mg.
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