REV: Turkey Jambalaya 11/01

[greysangel]

Another winner!

This wasn't exactly like being in New Orleans but it was tasty, a definite repeat and for weight watchers people, low in points!! A definite plus for those lunch leftovers :)

I doubled all the spices and garlic with the exception of the paprika. I probably could have doubled the paprika as I ended up adding some "Joe's Stuff" cajun spices in the end. I also didn't understand adding the sausage at the very end. The sausage flavor is the key component in the jambalaya! What I did was throw it in when browning the onions and garlic so they could pick up on the flavor. That also enabled me to use less olive oil. I also used chicken instead of turkey.

That being said it was very good! Not a bowl over, but comfort food that is easy to put together on a weekday.

JeAnne

[Kayaksoup]

Dredging up this old thread. I had my Thanksgiving dinner a couple weeks ago and decided to use some of the left overs for this recipe. I upped the spice quotient, but followed all other instructions. Tasty, possibly even better than the last time I made it - 2001...:)

[Kayaksoup]

* Exported from MasterCook *

Turkey Jambalaya

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 oregano
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup rice
2 cups fat-free chicken broth
1 can diced tomatoes -- (14.5-ounce) undrained
2 cups cooked turkey -- shredded
6 ounces andouille sausage (or smoked sausage) -- chopped
2 tablespoons sliced green onions

1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, and reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions. Yield: 8 servings (serving size: 1 cup).

2. Calories 249 (27% from fat); Fat 7.6g (sat 2.4g, mono 3.4g, poly 1.3g); Protein 17.3g; Carb 27.4g; Fiber 2.7g; Chol 42mg; Iron 2.7mg; Sodium 523mg; Calc 37mg. 5 WW Points per serving

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Per Serving (excluding unknown items): 193 Calories; 4g Fat (17.4% calories from fat); 16g Protein; 26g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 288mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[tuff2000]

How funny, I made this for the first time a few weeks ago. It was great, and I know that this will be repeated in our house:)