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Light turkey jambalaya
Artist: _
Categories: Creole & Cajun, Jams & Jellies, Light, Poultry, Southern, Stews, Turkey
Yield: 8
Rating: 0
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Ingredients:
1 tbspOlive oil
1 medOnion, finely chopped
1 medGreen bell pepper, stemmed
Seeded and coarsely chopped
1 medRed bell pepper, stemmed
Seeded and coarsely chopped
2 medCloves garlic, peeled and
Minced
2 14 ?oz. cans diced
Tomatoes in puree
1 14 ?oz. can low-sodium
Chicken broth
1 tspPaprika
1/2 tspOnion powder
1/2 tspGarlic powder
1/2 tspDried thyme leaves, crushed
1/2 tspGround cumin
1 1/2 lbsTurkey breast with bone
Skin removed
1/2 lbsTurkey sausage, such as
Polish or kielbasa, cut into
?inch slices
1 cupUncooked white rice
1/4 tspHot sauce
1/4 tspSalt
1/4 tspFreshly ground black pepper
Procedures:
1In a large pot, heat the olive oil over medium heat.
2Add the onion, green and red bell peppers; saute 5 minutes.
3Add the garlic and saute 2 minutes.
4Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes.
5Add the turkey breast to the pot.
6Cover and cook at a low simmer 45 minutes, until cooked through.
7Remove the turkey from the pot and cool slightly.
8Dice the turkey.
9While the turkey is cooling, add the sausage and rice.
10Cover and cook on medium-low heat 15 minutes.
11Stir occasionally during the cooking time.
12Put the diced turkey back into the pan with the hot sauce, salt and pepper.
13Cook on medium-low heat 10 minutes until the sausage is cooked through.
 
 
 
 

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