1 tbsp olive oil
1 medium onion, finely chopped
1 medium green bell pepper, stemmed,
1 seeded and coarsely chopped
1 medium red bell pepper, stemmed,
1 seeded and coarsely chopped
2 medium cloves garlic, peeled and
1 minced
2 14 1/2 oz. cans diced
1 tomatoes in puree
1 14 1/2 oz. can low-sodium
1 chicken broth
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme leaves, crushed
1/2 tsp ground cumin
1 1/2 lb turkey breast with bone,
1 skin removed
1/2 lb turkey sausage, such as
1 polish or kielbasa, cut into
1 1/4 inch slices
1 cup uncooked white rice
1/4 tsp hot sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
Directions
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.
Servings: 8 servings
Light Turkey Jambalaya Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey
The History of Recipes
Historians have tracked the existence of recipes far back into antiquity, certainly as far back as the Egyptians, and maybe even further. In practice though, these, early cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times were skilled in the use of many different spices, including a few that are still present in modern kitchens for example thyme, fennel and dill. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as rosemary and coriander. The introduction of these new tastes caused an increase in recipe manuscripts, some of which are kept safe in private cookery archives. Over the next few centuries, the powerful and rich houses competed with each other to serve the best banquets, and consequentially chefs and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes of the day. By the arrival of the twentieth century, cook books are in high demand, due to better eduction, increased leisure time and disposable income. The introduction of television gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Light Turkey Jambalaya recipe.
