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
It is quite possible to prove the history of transcribed cooking instructions back into the distant past, in fact as far as pharonic Egypt, and possibly even further than that. Having said that, these, early cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move on, we find some books published in the 1300s : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that appears on menues today, but instead recipes for the types of meals enjoyed by the rich and powerful of the time. During the next few centuries, the powerful and wealthy strove to serve up the most extravagent banquests, and because of this cooks and their collection of recipes were much in demand. Even so, it was during the nineteenth century that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down the recipes of their peers. By the advent of the 20th century, cookbooks are greatly in demand as a result of higher levels of literacy, more spare time and having more money. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Light Turkey Jambalaya recipe.
