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It is only three weeks until Thanksgiving. In preparation for an orgy of turkey eating (and the fact that I ordered at 15 lb turkey and there will only be 6 for dinner) I am busy looking for recipes which use leftover turkey. This one looked interesting PLUS it was low-fat.
Andouille sausage adds a kick to this colorful post-Thanksgiving twist on the Cajun classic from Louisiana. Unfortuanely it was impossible (well I gave up after two stores) to find the Andouille sausage so we decided to use chorizo. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they're bursting with flavor. 
1 tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup uncooked long-grain rice
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups shredded cooked turkey
6 ounces andouille sausage, chopped
2 tablespoons sliced green onions
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.
Yield: 8 servings (serving size: 1 cup)
CALORIES 249 (27% from fat); FAT 7.6g (sat 2.4g,mono 3.4g,poly 1.3g); PROTEIN 17.3g; CHOLESTEROL 42mg; CALCIUM 37mg; SODIUM 523mg; FIBER 2.7g; IRON 2.7mg; CARBOHYDRATE 27.4g
Cooking Light, NOVEMBER 2001
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