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Turkey Jambalaya

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  Uncooked regular rice 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Dried thyme 1⁄4 Teaspoon, crushed
  Cayenne 1 Dash
  Frozen sliced turkey and giblet gravy 28 Ounce (1 Package)

In large skillet cook rice, celery, green pepper, and onion in butter till vegetables are tender and rice is browned; stir occasionally.
Meanwhile, combine tomatoes, thyme, and cayenne; stir into rice mixture.
Place frozen block of sliced turkey atop rice mixture.
Cover and simmer till turkey is heated through and rice is tender, about 30 minutes; stir occasionally.
Remove from heat; let stand 5 minutes before serving

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