|Preparation Time||15 Minutes|
|Cook Time||1 Hour|
|Total Time||1 Hour, 15 Minutes|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; Gluten Free|
1 tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon 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, low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes
2 cups shredded cooked turkey
6 ounces chopped andouille sausage
2 tablespoons sliced green onion
Add the oil to a large Dutch oven and heat on the stovetop over medium-high heat.
Add the onions and garlic to the Dutch oven, and sautï¿½ the vegetables until they soften (about 6 minutes).
Add the next seven ingredients (bell peppers through black pepper), and sautï¿½ for 1 minute. Once these ingredients are heated, add the rice and stir for 1 minute.
Pour the broth and tomatoes over the vegetable mixture. When the liquid begins to boil, cover the Dutch oven and reduce the heat. Simmer the rice and vegetable mixture until the rice has cooked (approximately 30-60 minutes), stirring occasionally to prevent burning.
Add the chopped turkey and sausage to the oven and cook for 5 minutes.
Garnish the jambalaya with green onions, and serve immediately.
Calories: 249 cal
Saturated fat: 2g
Monounsaturated fat: 3g
Polyunsaturated fat: 1g