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 Turkey Jambalaya
Makes 4 servings
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Ingredients
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1
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teaspoon canola oil
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1
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cup chopped onion
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1
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green bell pepper, chopped
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1/2
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cup chopped celery
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3
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cloves garlic, finely chopped
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1-3/4
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cups fat-free reduced-sodium chicken broth
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1
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cup chopped seeded tomato
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1/4
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pound cooked ground turkey breast
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1/4
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pound cooked turkey sausage
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3
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tablespoons tomato paste
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1
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bay leaf
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1
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teaspoon dried basil
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1/4
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teaspoon ground red pepper
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1
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cup uncooked white rice
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1/4
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cup chopped fresh parsley
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1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic. Cook and stir 5 minutes or until vegetables are tender.
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2. Add chicken broth, tomato, turkey, turkey sausage, tomato paste, bay leaf, basil and red pepper. Stir in rice. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low. Simmer, covered, 20 minutes or until rice is tender.
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3. Remove skillet from heat. Remove and discard bay leaf. Top servings evenly with parsley. Serve immediately.
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©Publications International, Ltd.
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Nutrients per Serving
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(about 1 cup jambalaya)
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Calories
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416
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Calories from Fat
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18 %
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Total Fat
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9 g
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Saturated Fat
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2 g
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Cholesterol
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74 mg
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Carbohydrate
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51 g
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Fiber
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3 g
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Protein
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28 g
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Sodium
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384 mg
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Dietary exchanges
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2-1/2 Starch
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2-1/2 Vegetable
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2 Meat
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1/2 Fat
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Printed
from diabeticcooking.com
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