Turkey Jambalaya the Editors of Publications International, Ltd.
Makes 4 servings
|1||teaspoon canola oil|
|1||cup chopped onion|
|1||green bell pepper, chopped|
|1/2||cup chopped celery|
|3||cloves garlic, finely chopped|
|1-3/4||cups fat-free reduced-sodium chicken broth|
|1||cup chopped seeded tomato|
|1/4||pound cooked ground turkey breast|
|1/4||pound cooked turkey sausage|
|3||tablespoons tomato paste|
|1||teaspoon dried basil|
|1/4||teaspoon ground red pepper|
|1||cup uncooked white rice|
|1/4||cup chopped fresh parsley|
- Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic. Cook and stir 5 minutes or until vegetables are tender.
- Add chicken broth, tomato, turkey, turkey sausage, tomato paste, bay leaf, basil and red pepper. Stir in rice. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low. Simmer, covered, 20 minutes or until rice is tender.
- Remove skillet from heat. Remove and discard bay leaf. Top servings evenly with parsley. Serve immediately.
|Serving Size:||about 1 cup jambalaya|
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||18 %|
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