Turkey Jambalaya Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Rice | 3/4 Cup (16 tbs), uncooked | |
| Stalk celery | 1 , finely chopped | |
| 1/2 medium-size sweet green pepper, cored, seeded, and chopped | ||
| Yellow onion | 1 Small, peeled, finely chopped | |
| Cooked turkey | 2 Cup (16 tbs), cubed | |
| Chopped tomatoes | 3 , peeled | |
| 1 1/4 cups chicken broth or turkey broth and gravy combined | ||
| Cayenne pepper | 1 Dash | |
| 1/4 teaspoon dried thyme or sage, crumbled | ||
Directions
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.
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.
Chef
