Nutmeg Notebook

Turkey, andouille sausage, rice, tomatoes and spices give this dish tons of flavor! If you like a fiery hot jambalaya use a spicy sausage and more red pepper or some hot sauce. I kept mine more on the mild side in an attempt to appeal to a variety of taste buds. Of course you could use leftover chicken too.

Turkey Jambalaya

• 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

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.

Yield: 8 servings   Serving Size: 1 cup

Calories: 249,Calories from fat: 27%,Fat: 7.6g,Saturated fat: 2.4g,Protein: 17.3g,Carbohydrate: 27.4g,Fiber: 2.7g,Cholesterol: 42mg,Iron: 2.7mg,Sodium: 523mg,Calcium: 37mg WWPP 6

Adapted from Cooking Light November 2001

See where I posted all about this recipe here.