Yield

Makes 4 servings

Ingredients

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 bay leaf
1 teaspoon dried basil
1/4 teaspoon ground red pepper
1 cup uncooked white rice
1/4 cup chopped fresh parsley

Preparation

  1. 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.
  2. 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.
  3. Remove skillet from heat. Remove and discard bay leaf. Top servings evenly with parsley. Serve immediately.

Nutritional Information

Serving Size: about 1 cup jambalaya
Calories 416
Calories from Fat 18 %
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 74 mg
Carbohydrate 51 g
Fiber 3 g
Protein 28 g
Sodium 384 mg

Dietary Exchange

Starch 2-1/2
Vegetable 2-1/2
Meat 2
Fat 1/2

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