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Red Bean Jambalaya with Turkey
Course:
Dinner
Cuisine:
American
Keyword:
skillet
Prep Time:
10
minutes
minutes
Cook Time:
35
minutes
minutes
Servings:
8
servings
Calories:
594
kcal
Print Recipe
Ingredients
3
tbsp
extra virgin olive oil
1
lb
andouille sausages
sliced
1
cup
onions
chopped
1
cup
red and green bell peppers
chopped
2
ribs celery
diced
4
cloves
garlic
minced
1 15
oz
can crushed tomatoes
1
can 16 oz BUSH’S® Dark Red Kidney Beans
2
cups
white rice
4
cups
chicken stock
1
lb
leftover turkey meat
2-3
tsp
Cajun seasoning
3-4
sprigs thyme
2
bay leaves
Instructions
Heat olive oil in a 16-inch skillet, add andouille sausage and cook for about 3-4 minutes; place on a plate and set aside.
Add onion celery, bell peppers and garlic and sweat down about 5-6 minutes.
Pour in BUSH’S® Dark Red Kidney Beans, then stir in rice, crushed tomatoes ,chicken broth, Cajun seasoning, thyme and bay leaves.
Bring to a boil, then reduce to a simmer. Cover and let cook for about 30-45 minutes, stirring occasionally until rice is soft.
Stir in leftover turkey meat and andouille sausage and let sit for about 5-10 minutes; remove bay leaves and season with salt to taste; enjoy!
Nutrition
Calories:
594
kcal
|
Carbohydrates:
49
g
|
Protein:
35
g
|
Fat:
28
g
|
Saturated Fat:
8
g
|
Cholesterol:
113
mg
|
Sodium:
818
mg
|
Potassium:
733
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1014
IU
|
Vitamin C:
32
mg
|
Calcium:
61
mg
|
Iron:
3
mg