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Name: Light Turkey Jambalaya
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: Chicken broth; 1/2 lb Turkey sausage such as Polish or kielbasa, cut into; 1 tb olive oil; 1/4 ts Salt; 1 14.5-oz can low-sodium; 1 md Green bell pepper stemmed, Seeded and coarsely chopped; 1/2 ts Garlic powder; 1/4 ts Hot sauce; 1/2 ts Dried thyme leaves crushed; 2 14.5-oz cans Tomatoes in puree diced; 1 c Uncooked white rice; 1 ts Paprika; 1/2 ts Ground cumin; 1 md Onion finely chopped; 1/2 ts Onion powder; 1 1/2 lb Turkey breast with bone, Skin removed; 1 md Red bell pepper stemmed, Seeded and coarsely chopped; 1/4 ts Black Pepper freshly ground; 2 md cloves garlic peeled and Minced

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INGREDIENTS

Chicken broth
1/2 lb Turkey sausage ; such as Polish or kielbasa, cut into
1 tb olive oil
1/4 ts Salt
1 14.5-oz can low-sodium
1 md Green bell pepper ; stemmed, Seeded and coarsely chopped
1/2 ts Garlic powder
1/4 ts Hot sauce
1/2 ts Dried thyme leaves ; crushed
2 14.5-oz cans Tomatoes in puree ; diced
1 c Uncooked white rice
1 ts Paprika
1/2 ts Ground cumin
1 md Onion ; finely chopped
1/2 ts Onion powder
1 1/2 lb Turkey breast with bone, Skin removed
1 md Red bell pepper ; stemmed, Seeded and coarsely chopped
1/4 ts Black Pepper ; freshly ground
2 md cloves garlic ; peeled and Minced

Servings

INSTRUCTIONS

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.

NOTES

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Light Turkey Jambalaya

Chicken broth
1/2 lb Turkey sausage such as Polish or kielbasa, cut into
1 tb olive oil
1/4 ts Salt
1 14.5-oz can low-sodium
1 md Green bell pepper stemmed, Seeded and coarsely chopped
1/2 ts Garlic powder
1/4 ts Hot sauce
1/2 ts Dried thyme leaves crushed
2 14.5-oz cans Tomatoes in puree diced
1 c Uncooked white rice
1 ts Paprika
1/2 ts Ground cumin
1 md Onion finely chopped
1/2 ts Onion powder
1 1/2 lb Turkey breast with bone, Skin removed
1 md Red bell pepper stemmed, Seeded and coarsely chopped
1/4 ts Black Pepper freshly ground
2 md cloves garlic peeled and Minced

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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Nutrition

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Serving Size: 1 Serving (346g)
Recipe Makes: 8

Calories: 272
Calories from Fat: 42 (15%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.2g
Cholesterol 57.1mg		18 %
Sodium 1035.6mg		36 %
Potassium 652.1mg		17 %
Total Carbohydrate 34g		10 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 31.3g
Protein 23g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 272

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