Insights from the Editor
Turkey Jambalaya Recipe
Servings: About 4; serving size: 1 cup
I love a good jambalaya, but the dish can often be overloaded with salt and fat. In this dish we used ground turkey instead of sausage to cut the fat and low-sodium chicken stock to reduce the salt. The result is a dish with big Cajun flavor and healthy ingredients.
You can substitute cooked shrimp and crawfish for a more traditional Cajun flare.
Ingredients:
1 Tbsp. canola oil
3 Garlic cloves, diced
2 Celery stalks, chopped
1 White onion, diced
1 Medium bell pepper, diced
2 Jalapeño peppers, chopped
1 lb. ground turkey
1/2 tsp. cayenne pepper
1/4 tsp. sea salt
1 Tbsp. oregano
2 Cups low-sodium chicken stock
1 Diced tomato
1 Cup water
1 Cup long-grain rice
Instructions:
1. Heat canola oil in a Dutch oven or large pot over medium heat.
2. Add garlic, celery and onion and sauté until onion is translucent.
3. Stir in peppers and ground turkey. Brown the turkey.
4. Add the spices and herbs, chicken stock, water and rice. Bring to a simmer, reduce heat and cover. Cook for 45 minutes or until liquid is absorbed.
Nutrition:
413 calories, 13g total fat (3g sat, 6g mono, 4g poly) 84mg cholesterol, 45g carbohydrates, 74mg calcium, 495mg sodium, 28g protein, 3g fiber, 4mg iron
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About the Author
Sean Kelley is Online Content Manager of Everwell.
Kelley is an award-winning journalist and blogger. His work has appeared on CNN.com, in Health magazine, and in numerous online and print publications.
He lives on a farm in Alabama where he raises tomatoes and honey bees.
From the photograph, I think it might be better to use cut up chunks of turkey, instead of ground turkey! The photograph looks like a hamburger-helper kind of dish! I would like a recipe that looks more like the traditional jumbalaya! Oh! I just figured it out - when my son-in-law makes jumbalaya, he makes the rice separate and serves it over the rice instead of all mixed up.