Turkey Jambalaya

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.

Yield: 8 servings (serving size: 1 cup)

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

Preparation

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.

Nutritional Information

Calories:

249 (27% from fat)

Fat:

7.6g (sat 2.4g,mono 3.4g,poly 1.3g)

Protein:

17.3g

Carbohydrate:

27.4g

Fiber:

2.7g

Cholesterol:

42mg

Iron:

2.7mg

Sodium:

523mg

Calcium:

37mg