Turkey Jambalaya
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
- 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.
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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