Turkey Jambalaya

By sheilaolim

Andouille sausage adds a kick to the Cajun classic from Louisiana. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they're bursting with flavor.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 teaspoon bottled minced garlic
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon black pepper
• 1 cup uncooked long-grain rice
• 2 cups fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups shredded cooked turkey
• 6 ounces andouille sausage, chopped
• 2 tablespoons sliced green onions

Details

Servings 8

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.