.Louisiana Jambalaya by Erika
Source of Recipe
SHMOOPY
List of Ingredients
2 tablespoons water, divided (or you could use PAM Original spray, off plan ingred)
1 tablespoon Cajun seasoning
10 ounces ground turkey
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can no added sodium crushed Italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon Splenda
2 teaspoons low sodium Worcestershire sauce (off plan ingred.)
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups no added sodium chicken broth Recipe
1- Heat 1 tablespoon of water in a large heavy Dutch oven over medium heat. Season the turkey and chicken pieces with Cajun seasoning. Saute ground turkey until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon water, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and turkey. Cook for 10 minutes, stirring occasionally.
3- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Note:
File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.
Makes 6 servings
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