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.
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
How to Make It
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.
3 1/2 stars: Holy moly, this was spicy! DH and I really liked the flavors but thought the heat was a bit too intense (we both wound up with heartburn). Probably the cajun sausage but next time, I'll cut back on the ground red pepper or omit it entirely. I used shredded chicken breast instead of turkey. Pretty easy to put together on a work night.
So easy to make with left over turkey from a random Sunday dinner. I added some white beans and corn to the recipe. In lieu of the red pepper, I added 6 small multi colored sweet peppers. It added a really neat sweet flavor to the savoriness of this dish.
Good use of that extra turkey. I enjoy this, and it will make great lunches for the rest of the week. My teenage boys weren't that into it...a little hot for them even with using only half the cayenne pepper that was called for.