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Thursday, May 9, 2013

Jambalaya with Turkey Sausage

This is a great recipe for a quick and hearty meal.  Is so full of flavor your family will be requesting you make this more often.  The use of turkey sausage reduces the amount of fat in the recipe. Instead of white rice I choose to use a quick cooking, multi-grain/wild rice medley for added fiber and taste.  I hope you will add this to your menu soon as I have mine!






Your ingredients!  


Heat oil in a Dutch oven over medium high heat.  Add sausage and cook until brown.  Remove sausage from pot.  



Add onion, bell pepper, and celery to remaining oil in pot and cook for 5 minutes.  Add in garlic and cook until fragrant (30 seconds).  




Throw in the tomatoes, green chilies, Creole seasoning, chicken stock, bay leaf, sausage and rice.  Bring to a boil, reduce heat and simmer covered for 30 to 45 minutes.






Jambalaya

1 (14oz) turkey sausage sliced in half rounds
1 tablespoon olive oil
1 medium sweet onion chopped
1 small bell pepper chopped, any color you like
3 stalks of celery chopped
3 cloves of garlic chopped
1 (14 oz) can of diced tomatoes (no salt added)
1 (4 oz) can of chopped green chilies
2 cups low sodium chicken stock
2 teaspoon Creole seasoning
1 large bay leaf
1 cup of fast cooking multi-grain/wild rice medley


  1. Heat oil in a Dutch oven over medium high heat.  Add sausage and cook until brown.  Remove sausage from pot.  
  2. Add onion, bell pepper, and celery to remaining oil in pot and cook for 5 minutes.  Add in garlic and cook until fragrant (30 seconds).  
  3. Throw in the tomatoes, green chilies, Creole seasoning, chicken stock, bay leaf, sausage and rice.  Bring to a boil, reduce heat and simmer covered for 30 to 45 minutes.

Happy Eating!


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