Turkey Jambalaya

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onion
1		Green bell pepper - chopped
1/2 cup	55g / 1.9oz	Chopped celery
3		Garlic cloves - finely chopped
1 3/4 cups	414ml	Fat-free reduced-sodium chicken broth
1 cup	62g / 2.2oz	Chopped seeded tomato
1/4 lb	113g / 4oz	Cooked ground turkey breast
1/4 lb	113g / 4oz	Cooked turkey sausage
3 tablespoons	45ml	Tomato paste
1		Bay leaf
1 teaspoon	5ml	Dried basil leaves
1/4 teaspoon	1.3ml	Ground red pepper
1 cup	160g / 5.6oz	Uncooked white rice
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic. Cook and stir 5 minutes or until vegetables are tender.

Add chicken broth, tomato, turkey, turkey sausage, tomato paste, bay leaf, basil and red pepper. Stir in rice. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low. Simmer, covered, 20 minutes or until rice is tender.

Remove skillet from heat. Remove and discard bay leaf. Top servings evenly with parsley. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 2 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 416; Calories from Fat 18%; Total Fat 9g; Saturated Fat 2g; Protein 28g; Carbohydrates 51g; Cholesterol 74mg; Sodium 384mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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