Light Turkey Jambalaya
Try this Light Turkey Jambalaya recipe, or contribute your own. "Stews" and "Poultry" are two of the tags cooks chose for Light Turkey Jambalaya.
Yield: 8 Ready in 1 hours
favorite of 5 people 1 people want to try
|1/2 lbTurkey sausage; such as Polish or kielbasa, cut into|
|1 tbolive oil|
|1 14.5-oz canlow-sodium|
|1 mdGreen bell pepper; stemmed, Seeded and coarsely chopped|
|1/2 tsGarlic powder|
|1/4 tsHot sauce|
|1/2 tsDried thyme leaves; crushed|
|2 14.5-oz cansTomatoes in puree; diced|
|1 cUncooked white rice|
|1/2 tsGround cumin|
|1 mdOnion; finely chopped|
|1/2 tsOnion powder|
|1 1/2 lbTurkey breast with bone, Skin removed|
|1 mdRed bell pepper; stemmed, Seeded and coarsely chopped|
|1/4 tsBlack Pepper; freshly ground|
|2 md clovesgarlic; peeled and Minced|
Light Turkey Jambalaya Preparation
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.
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