Turkey Jambalaya

A colorful post-Thanksgiving twist on the Cajun classic featuring shredded turkey and sausage in a flavorful mixture of tomatoes and spices.

Main Dishes
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Latisha Jensen

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8 servings

Ingredients

1×
8 servings
  • 1 tablespoon olive oil
  • 1 cup onion
  • 1 teaspoon garlic
  • 1 cup green bell pepper
  • 1 cup red bell pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground red pepper
  • 1 teaspoon black pepper
  • 1 cup uncooked long-grain rice
  • 2 cups fat-free, less-sodium chicken broth
  • 1 can (14.5-ounce) canned diced tomatoes
  • 2 cups shredded cooked turkey
  • 6 ounces andouille sausage
  • 2 tablespoons green onions

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Directions

  1. 1

    Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and garlic to pan; sauté 5 minutes or until lightly browned.

  2. 2

    Stir in bell peppers and next 5 ingredients to pan; sauté 1 minute. Add rice to pan; sauté 1 minute.

  3. 3

    Stir in broth and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

  4. 4

    Add turkey and sausage to pan; cover and cook 5 minutes. Sprinkle with green onions. Yield: 8 servings (serving size: 1 cup).

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