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Turkey Jambalaya

Thrifty.Chef's picture
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Uncooked rice 3⁄4 Cup (12 tbs)
  Celery stalks 1 , finely chopped
  Sweet green pepper 1⁄2 Medium, cored, seeded, and chopped
  Yellow onion 1 Small, peeled and finely chopped
  Cubed cooked turkey 2 Cup (32 tbs)
  Fresh tomatoes/1 can of 1 pound tomatoes, chopped, with their juice 3 Medium, peeled and chopped
  Chicken broth/Turkey broth and gravy combined 1 1⁄4 Cup (20 tbs)
  Cayenne pepper 1 Dash
  Dried thyme/Dried sage 1⁄4 Teaspoon, crumbled

1. Melt the butter in a heavy 9- or 10-inch skillet over moderate heat. Add the rice, celery, green pepper, and onion. Cook uncovered, stirring occasionally, until the vegetables are just tender—about 10 minutes.
2. Stir in the turkey, tomatoes, chicken broth, cayenne pepper, and thyme. Cover the skillet and simmer, stirring occasionally, for 30 to 35 minutes, or until the rice is tender.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1382 Calories from Fat 507

% Daily Value*

Total Fat 57 g88.4%

Saturated Fat 33.5 g167.6%

Trans Fat 0 g

Cholesterol 322.1 mg107.4%

Sodium 1037.9 mg43.2%

Total Carbohydrates 137 g45.6%

Dietary Fiber 10.4 g41.6%

Sugars 14.5 g

Protein 81 g161%

Vitamin A 138.2% Vitamin C 216.1%

Calcium 19.8% Iron 54.3%

*Based on a 2000 Calorie diet

Turkey Jambalaya Recipe