Turkey Jambalaya (Without Shrimp) |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Another jambalaya adapted for my family altered from Jambalaya for the Crock Pot. My family prefers turkey cutlets to chicken when they are available. My family couldn't handle the heat of the tabasco and my father is allergic to shrimp, so here's what I've come up with. Thanks, Inez, for allowing me to post it! Ingredients:
16 ounces turkey cutlets |
125 g green peppers, chopped |
125 g onions, chopped |
2 stalks celery, sliced |
1/2 lb zucchini, sliced |
4 garlic cloves, minced |
1 (14 ounce) can whole tomatoes |
1/3 cup tomato paste |
1 (10 1/2 ounce) can fat free chicken broth |
1 tablespoon parsley |
1 1/2 teaspoons basil |
1/2 teaspoon oregano |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt |
3 cups cooked rice |
Directions:
1. Cut chicken into 1 inch pieces.
2. Put all ingredients in crock pot.
3. Cover; cook on low for 8 hours.
4. Serve over or along side rice. Add parmesan cheese if desired.
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