Source: Cooking Light, November 2001
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 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 (or smoked sausage), chopped
2 tablespoons sliced green onions
Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, and 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; Carb 27.4g; Fiber 2.7g; Chol 42mg; Iron 2.7mg; Sodium 523mg; Calc 37mg. 5 WW Points per serving.
My notes: This recipe is my favorite way to help use up leftover Thanksgiving turkey. I like it because the cajun flavors, especially the andouille sausage, are nothing like what we normally (save for this year) have for Thanksgiving dinner and therefore doesn't scream "leftover turkey"! I cut down on the cayenne pepper so that it's not too spicy for us, but especially the boys. If you can't find andouille or you want to lower the fat even more, Healthy Choice Smoked Sausage (or similar) is also very good in this dish.
I talked about this recipe HERE.