Recipe: Light Turkey Jambalaya [edit]

Related Blogposts

Bloggers, have you written about Light Turkey Jambalaya? Add a widget!

You need to sign in or sign up to leave a comment.

Tags: Poultry, Stew

Yield: 8 servings

1	tablespoon Olive oil
1	medium Onion, finely chopped
1	medium Green bell pepper, stemmed,
	Seeded and coarsely chopped
1	medium Red bell pepper, stemmed,
	Seeded and coarsely chopped
2	medium Cloves garlic, peeled and
	Minced
2	14 1/2 oz. cans diced
	inch Tomatoes puree
1	14 1/2 oz. can low-sodium
	Chicken broth
1	teaspoon Paprika
½	teaspoon Onion powder
½	teaspoon Garlic powder
½	teaspoon Dried thyme leaves, crushed
½	teaspoon Ground cumin
1 ½	pounds Turkey breast with bone,
	Skin removed
½	pound Turkey sausage, such as
	Polish or kielbasa, cut into
¼	inch slices
1	cup Uncooked white rice
¼	teaspoon Hot sauce
¼	teaspoon Salt
¼	teaspoon Freshly ground black pepper

Step 1	1. In a large pot, heat the olive oil over medium heat. Add the onion, green and red bell peppers; saute 5 minutes. Add the garlic and saute 2 minutes.
Step 2	2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes.
Step 3	3. Add the turkey breast to the pot. Cover and cook at a low simmer 45 minutes, until cooked through. Remove the turkey from the pot and cool slightly. Dice the turkey.
Step 4	4. While the turkey is cooling, add the sausage and rice. Cover and cook on medium-low heat 15 minutes. Stir occasionally during the cooking time.
Step 5	5. Put the diced turkey back into the pan with the hot sauce, salt and pepper. Cook on medium-low heat 10 minutes until the sausage is cooked through.