Lauren Deen’s Lightened Quick Jambalaya

Laura Deen teaches how to cook Jambalaya with great flavor and fewer calories.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 smoked turkey drumstick (about ½ lb.)
  • 2 tsp. vegetable oil
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 can (15 oz.) diced tomatoes, drained

[/ingredients-left]
[ingredients-right]

  • 1½ cups water
  • ¼ tsp. salt
  • ½ tsp. Cajun spice
  • 1 cup long-grain white rice
  • Store-bought extra-hot sauce

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Cut turkey meat off bone, then pull off and discard tendons and skin from meat. Cut turkey into ½-in. pieces. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Heat oil in 4-qt. saucepan over medium- high heat, then cook onion, bell pepper, and celery, stirring frequently, until onion begins to brown, about 5 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add turkey, tomatoes, water, salt, and Cajun spice and bring to a boil, covered, over high heat. Stir in rice and bring to full rolling boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork and serve with extra-hot sauce. Serves 4.[/step-item][/step-list-wrapper]

COOK YOURSELF THIN FASTER, WITH LAUREN DEEN, COPYRIGHT © 2010 LIFETIME ENTERTAINMENT SERVICES, IS PUBLISHED AT $19.99 BY HYPERION/VOICE, 114 FIFTH AVE., NEW YORK NEW YORK 10011 PHOTOS: EVAN SUNG

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Originally Published in Reader's Digest