Turkey jambalaya

Recipe Information

Ingredients

• 1 tablespoon olive oil

• 1 1/2 cups chopped onion

• 1 teaspoon 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 cayenne pepper

• 1/2 teaspoon black pepper

• 1 cup uncooked long-grain rice

• 2 cups fat-free, low-sodium chicken broth

• 1 (14.5 ounce) can diced tomatoes

• 2 cups shredded cooked turkey

• 6 ounces chopped andouille sausage

• 2 tablespoons sliced green onion

Directions

• Add the oil to a large Dutch oven and heat on the stovetop over medium-high heat.

• Add the onions and garlic to the Dutch oven, and sauté the vegetables until they soften (about 6 minutes).

• Add the next seven ingredients (bell peppers through black pepper), and sauté for 1 minute. Once these ingredients are heated, add the rice and stir for 1 minute.

• Pour the broth and tomatoes over the vegetable mixture. When the liquid begins to boil, cover the Dutch oven and reduce the heat. Simmer the rice and vegetable mixture until the rice has cooked (approximately 30-60 minutes), stirring occasionally to prevent burning.

• Add the chopped turkey and sausage to the oven and cook for 5 minutes.

• Garnish the jambalaya with green onions, and serve immediately.

Nutrition (per serving)

• Calories: 249 cal

• Total fat: 8g

• Saturated fat: 2g

• Monounsaturated fat: 3g

• Polyunsaturated fat: 1g

• Cholesterol: 42mg

• Sodium: 523mg

• Carbohydrate: 27g

• Fiber: 3g

• Protein: 17g

• Iron: 3mg

• Calcium: 37mg