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Home > recipe-turkeyjambalaya

Turkey jambalaya

Recipe Information

Servings 8
Preparation Time 15 Minutes
Cook Time 1 Hour
Total Time 1 Hour, 15 Minutes
Difficulty Easy
Main Ingredient Turkey
Category Poultry
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Soup
Cuisine American; Creole
Cook Method Saut�ing
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 saut� the vegetables until they soften (about 6 minutes).

  • Add the next seven ingredients (bell peppers through black pepper), and saut� 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.


Nutrition (per serving)

  • Calories: 249 cal

  • Fat: 8g

  • Saturated fat: 2g

  • Monounsaturated fat: 3g

  • Polyunsaturated fat: 1g

  • Cholesterol: 42mg

  • Sodium: 523mg

  • Carbohydrate: 27g

  • Fiber: 3g

  • Protein: 17g

  • Iron: 3mg

  • Calcium: 37mg