Turkey Jambalaya

Name: Turkey Jambalaya
Yield: 4
Ingredients: Pepper; Salt; 0.125 tsp Carnations; 0.25 tsp Cayenne pepper; 0.25 dl Minced parsley; 0.5 dl Celery, diced; 0.5 tsp Dried thyme; 1 Green peppers into thin slices; 1 dl Chopped onion; 1 clove Garlic; 1 dl Turkey Breast into cubes (1.5 x 1.5 cm); 1 Bay leaves; 1 tbsp Oil; 1.25 dl Long rice; 5 dl Turkey soup or chicken meat soup; 500 g Peeled tomatoes without the juice; 500 g Smoked Turkey sausage possibly smoked breast into cubes (1x1cm)

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Turkey Jambalaya

		Pepper
		Salt
0.125	tsp	Carnations
0.25	tsp	Cayenne pepper
0.25	dl	Minced parsley
0.5	dl	Celery, diced
0.5	tsp	Dried thyme
1		Green peppers into thin slices
1	dl	Chopped onion
1	clove	Garlic
1	dl	Turkey Breast into cubes (1.5 x 1.5 cm)
1		Bay leaves
1	tbsp	Oil
1.25	dl	Long rice
5	dl	Turkey soup or chicken meat soup
500	g	Peeled tomatoes without the juice
500	g	Smoked Turkey sausage possibly smoked breast into cubes (1x1cm)

Instructions for Turkey Jambalaya

To prepare the Turkey Jambalaya recipe, please follow these instructions:

In a 6-litre saucepan with 1 teaspoon oil, Brown the Turkey cubes at medium heat, until it is browned on all sides. Are then removed from the Pan and wait for later use.

In the same Pan fry onions, celery, green pepper, garlic and spices in the rest of the oil for about 10 minutes, until tender. Add the rice and cook for 5 min still under omrørring, in order to avoid the burner on. Add soup and tomatoes and simmer for 25-30 min. until the rice is tender.

Remove the bay leaf and add the meat, warm well up and season with salt and pepper.

Serve in warm bowls/dishes with rough flutes, or different bread.

Turkey Jambalaya

Ingredients for Turkey Jambalaya

Instructions for Turkey Jambalaya

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