Turkey Jambalaya Andouille sausage adds a kick to the Cajun classic from Louisiana. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they're bursting with flavor.
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 dried oregano 1/2 teaspoon ground red pepper 1/2 teaspoon black pepper 1 cup uncooked long-grain rice 2 cups fat-free, less-sodium chicken broth 1 (14.5-ounce) can diced tomatoes, undrained 2 cups shredded cooked turkey 6 ounces andouille sausage, chopped 2 tablespoons sliced green onions Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
