Light Turkey Jambalaya

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1 tablespoon	15ml	Green bell pepper - stemmed (medium)
		Seeded and coarsely chopped
1		Red bell pepper - stemmed (medium)
		Seeded and coarsely chopped
2		Garlic - peeled and
		Minced
2		Diced
		Tomatoes in puree
1		Low-sodium
		Chicken broth
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Dried thyme leaves - crushed
1/2 teaspoon	2.5ml	Ground cumin
1 1/2 lbs	681g / 24oz	Turkey breast with bone
		Skin removed
1/2 lb	227g / 8oz	Turkey sausage - such as
		Polish or kielbasa - cut into
1/4		Slices
1 cup	160g / 5.6oz	Uncooked white rice
1/4 teaspoon	1.3ml	Hot sauce
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper

Recipe Instructions

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.

2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes.

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.

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.

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.

Source:
AHA Quick and Easy Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.