Turkey Jambalaya Recipe


MethodMain Ingredient


 Uncooked regular rice3⁄4 Cup (12 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Canned tomatoes16 Ounce, cut up (1 Can)
 Dried thyme1⁄4 Teaspoon, crushed
 Cayenne1 Dash
 Frozen sliced turkey and giblet gravy28 Ounce (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 1311 Calories from Fat 500

% Daily Value*

Total Fat 57 g87.3%

Saturated Fat 35.5 g177.7%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 672.1 mg28%

Total Carbohydrates 186 g62.2%

Dietary Fiber 14.5 g58.1%

Sugars 5.3 g

Protein 23 g46.8%

Vitamin A 103% Vitamin C 124.3%

Calcium 29.1% Iron 60.8%

*Based on a 2000 Calorie diet


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