This jambalaya recipe is quick, given that the leftover turkey is already cooked and ready to go. It is also much healthier than the version that contains high fat/salt sausages
|1 cup||coarsly chopped celery|
|1||coarsly chopped onion|
|1||coarsly chopped yellow bell pepper|
|1||coarsly chopped red bell pepper|
|1 tbsp||olive oil|
|1.5 cups||leftover de-boned turkey|
|1 tsp||chili powder|
|1/2 cup||marinara sauce|
|1/2 cup||medium salsa|
|2 cups||vegetable broth|
|1 cup||uncooked long grain white rice|
|1 tsp||black pepper|
|1/2 tsp||dried thyme|
|1/8 tsp||dried onion powder|
Heat oil in a large pan or wok over medium high.
Add onions, peppers, and celery. Cook on medium-high for 6 minutes until vegetables have softened slightly.
Add all remaining ingredients, and stir well.
Bring to a boil over medium high heat, then reduce heat and simmer and cover for 20-25min or until all of the water has been absorbed, Stir regularly.
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