This is a delicious and very easy recipe! A great way to use leftover turkey or chicken. The recipe comes from Cooking Light Magazine.
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 rice -- uncooked
2 cups chicken broth -- fat free, less sodium
1 can diced tomatoes -- undrained
2 cups cooked turkey -- shredded
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; saute 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers thru black pepper); saute 1 minute. Add rice; saute 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
NOTES : Andouille sausage adds a kick to this colorful twist on the Cajun classic. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices.
I used a large can of chopped tomatoes instead of the smaller can. I also used 4 cups of chicken broth instead of 2 cups. In addition, I didn't add the ground red pepper, but used Tabasco instead (about 6-8 drops). The recipe is quite thick, even with the addition of more liquids. I cooked it much longer than the 15 minutes in the directions - closer to 2 hours.
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