Turkey Sausage Jambalaya Recipe
Turkey Sausage Jambalaya Recipe photo by Taste of Home

Turkey Sausage Jambalaya Recipe

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"Creole cooking is delicious but frequently calls for lots of high-fat meats and oils," explains James McNaughton of Quincy, Florida. "This is a spicy adaptation of an old favorite that is tasty, healthy and fast."
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 3/4 pound reduced-fat smoked turkey sausage, cut into 1/4-inch slices
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1-1/2 cups water
  • 1/2 cup uncooked long grain rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
  • 1/4 pound uncooked medium shrimp, peeled and deveined

Nutritional Facts

1 cup equals 288 calories, 6 g fat (1 g saturated fat), 72 mg cholesterol, 1,311 mg sodium, 38 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Directions

  1. In a large saucepan, saute the sausage, onion and green pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, salt, cayenne and hot pepper sauce. Bring to a boil.
  2. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add tomatoes and shrimp; cook and stir until shrimp turn pink. Yield: 4 servings.
Originally published as Turkey Sausage Jambalaya in Quick Cooking January/February 2005, p64

Nutritional Facts

1 cup equals 288 calories, 6 g fat (1 g saturated fat), 72 mg cholesterol, 1,311 mg sodium, 38 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Turkey Sausage Jambalaya

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   (3)
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MY REVIEW
Reviewed Aug. 20, 2013

This is delicious. I increased the shrimp to 12oz and served it with the Dilly Corn on the same page and garlic bread.

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