Jambalaya w/ Smoked Turkey Sausage, Chicken...
Jambalaya w/ Turkey Sausage, Chicken and Shrimp
Jambalaya is a Creole dish of Spanish and French influence. Turmeric gives this version a brilliant yellow hue!
Serving size: 1 1/3 cups
2 Tbsp canola oil, divided
1 1/2 cups smoked turkey sausage, thinly sliced
1/4 lb boneless skinless chicken breast, cut into bite-size pieces
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup chopped onion
1 medium celery stalk, thinly sliced
1 1/4 cups fat free chicken broth
3/4 cup quick-cooking rice
1/2 lb peeled, deveined raw shrimp
2 dried bay leaves
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground turmeric
2-3 teaspoons Louisiana-style hot sauce
1/2 teaspoon Cajun seasoning
1. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add sausage and cook 3 minutes. Remove from skillet and set aside.
2. In the same skillet, heat teaspoon canola oil, add chicken, and cook 2 minutes, stirring frequently, until pieces are no longer pink. Add another 1 teaspoon canola oil; cook peppers, onion, and celery 4 minutes or until onions are translucent. Add chicken broth and bring to a boil over medium-high heat. Stir in rice, shrimp, bay leaves, thyme, and turmeric. Return to a boil, reduce heat, cover tightly, and simmer 10 minutes.
3. Remove from heat. Add sausage, remaining 1 tablespoon oil, hot sauce, and Cajun seasoning. Cook uncovered 2 minutes to thicken slightly but retain moist, saucy texture. Remove bay leaves. Serve with additional hot sauce, if desired.
Calories from Fat: 110
Total Fat: 12 g
Saturated Fat: 2.4 g
Trans Fat: 0 g
Cholesterol: 130 mg
Sodium: 805 mg
Total Carbohydrate: 23 g
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 23 g