Light Recipe -- Turkey Jambalaya

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

TURKEY JAMBALAYA 8 servings

1 tablespoon olive oil

1 medium onion, peeled and finely chopped

1 medium green bell pepper, stemmed, seeded and coarsely chopped

1 medium red bell pepper, stemmed, seeded and coarsely chopped

2 medium cloves garlic, peeled and minced

2 (14 1/2-ounce) cans diced tomatoes in puree

1 (14 1/2-ounce) can low-sodium chicken broth

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme leaves, crushed

1/2 teaspoon ground cumin

1 1/2 pounds turkey breast with bone, skin removed

1/2 pound turkey sausage, such as Polish or kielbasa, cut into 1/4-inch slices

1 cup uncooked white rice

1/4 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1. In a large pot, heat the olive oil over medium heat. Add the onion, green and red bell peppers; saute 5 minutes. Add the garlic and saute 2 minutes.

2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes.

3. Add the turkey breast to the pot. Cover and cook at a low simmer 45 minutes, until cooked through. Remove the turkey from the pot and cool slightly. Dice the turkey.

4. While the turkey is cooling, add the sausage and rice. Cover and cook on medium-low heat 15 minutes. Stir occasionally during the cooking time.

5. Put the diced turkey back into the pan with the hot sauce, salt and pepper. Cook on medium-low heat 10 minutes until the sausage is cooked through.

Data per serving Calories 232 Protein 15g Fat 7g Carbohydrates 29g Sodium 513mg Saturated fat 2g Monounsaturated fat 3g Polyunsaturated fat 2g Cholesterol 36mg

Adapted from "Chef Paul Prudhomme's Fork in the Road."