Light Turkey Jambalaya
Ingredients| 1 tbsp olive oil 1 medium onion, finely chopped 1 medium green bell pepper, stemmed, 1 seeded and coarsely chopped 1 medium red bell pepper, stemmed, 1 seeded and coarsely chopped 2 medium cloves garlic, peeled and 1 minced 2 14 1/2 oz. cans diced 1 tomatoes in puree 1 14 1/2 oz. can low-sodium 1 chicken broth 1 tsp paprika 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dried thyme leaves, crushed 1/2 tsp ground cumin 1 1/2 lb turkey breast with bone, 1 skin removed 1/2 lb turkey sausage, such as 1 polish or kielbasa, cut into 1 1/4 inch slices 1 cup uncooked white rice 1/4 tsp hot sauce 1/4 tsp salt 1/4 tsp freshly ground black pepper |
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1. In a large pot, heat the olive oil over medium heat. Add the onion,
green and red bell peppers; saute 5 minutes. Add the garlic and saute
2 minutes. 2. Add the tomatoes, broth, paprika, onion powder, garlic
powder, thyme and cumin; bring to a boil, reduce the heat and simmer
10 minutes. 3. Add the turkey breast to the pot. Cover and cook at a
low simmer 45 minutes, until cooked through. Remove the turkey from
the pot and cool slightly. Dice the turkey. 4. While the turkey is
cooling, add the sausage and rice. Cover and cook on medium-low heat
15 minutes. Stir occasionally during the cooking time. 5. Put the
diced turkey back into the pan with the hot sauce, salt and pepper.
Cook on medium-low heat 10 minutes until the sausage is cooked
through.
Servings:
8
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