Family-Style Turkey Jambalaya

Family-Style Turkey Jambalaya


1 tablespoon Dierbergs olive oil
1½ cups diced onion
1 cup diced bell pepper
1 cup diced celery
3 cloves garlic, minced
1 teaspoon coarse salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rubbed sage
8 ounces smoked sausage or andouille, diced
1 can (14.5 ounces) reduced-sodium chicken broth
1 can (14.5 ounces) Dierbergs diced tomatoes
1 can (8 ounces) Dierbergs tomato sauce
1 cup water
1½ cups white rice
1 bay leaf
2 cups shredded cooked turkey


In Dutch oven or large saucepan, heat olive oil over medium-high heat. Add onion, bell pepper, celery, garlic, salt, pepper, oregano, thyme, and sage; cook stirring frequently until vegetables soften, about 4 to 5 minutes. Stir in smoked sausage; cook stirring occasionally 4 to 5 minutes. Reduce heat and stir in broth, diced tomatoes, tomato sauce, water, rice, and bay leaf; cook stirring occasionally until rice is tender, about 20 to 25 minutes. Remove and discard bay leaf. Stir in cooked turkey until heated through. Ladle into serving bowls.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 356
Cholesterol: 57 mg
Fat: 8 g
Sodium: 1016 mg
Carbohydrates: 49 g
Protein: 23 g
Fiber: 3 g