Turkey Sausage Jambalaya

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 302.5
  • Total Fat: 7.8 g
  • Cholesterol: 147.7 mg
  • Sodium: 1,160.6 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 23.8 g

View full nutritional breakdown of Turkey Sausage Jambalaya calories by ingredient
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Substituted turkey sausage for andouille to save calories. Substituted turkey sausage for andouille to save calories.
Number of Servings: 8


    1 tablespoon extra virgin olive oil
    1 lb turkey sausage , cut into 1/4 inch slices
    1 large onion , chopped
    2 celery ribs , diced
    ½ green bell pepper , diced
    ½ red bell pepper , diced
    ½ teaspoon dried thyme
    ¼ teaspoon dried oregano
    ¼ teaspoon sweet paprika
    ½ teaspoon salt
    ¼-½ teaspoon cayenne pepper (optional)
    1 1/4 cups long grain rice
    1 (14 ounce) can tomatoes , chopped,with juice
    2 cups fat free low sodium chicken broth or 2 cups stock
    10 ounces medium shrimp , peeled and deveined
    2 tablespoons chopped fresh parsley
    3 green onions , finely chopped



Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Read more: http://www.food.com/recipe/chicken-shrimp-and-andouille-jambalaya-28165#ixzz1lzv4udWg

Serving Size: Assumes 8 servings

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