This week's Jennie - O Turkey Recipe of the Week is New Orleans Turkey Jambalaya Kabob. Fire up the grill and spice up your dinner tonight with this week's recipe of New Orleans Turkey Jambalaya Kabob. Using JENNIE-O® Lean Hot Italian Turkey Sausage along with Zucchini, Red Bell Peppers, Onions and seasoned with Cajun Seasoning. All served on a bed of Rice. Make the dinner special tonight with New Orleans Turkey Jambalaya Kabob. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website, Grill On! http://www.jennieo.com/
New Orleans Turkey Jambalaya Kabob
2 tablespoons olive oil, divided
2 zucchini, cut into ¾-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut into wedges
1 (19-ounce) JENNIE-O® Lean Hot Italian Turkey Sausage, cubed
1 cup diced onion
1 cup diced celery
2 cups cooked rice
1 tomato, chopped
1 cup low-sodium chicken broth
1 teaspoon chopped fresh thyme
1 - In medium bowl, combine 1 tablespoon oil and seasoning. Add zucchini, bell pepper and onion; stir to coat and set aside.
2 - Grill turkey sausage as specified on the package. Always cook until well done, 165°F as measured by meat thermometer. Cube sausage.
3 - Thread zucchini, bell pepper, onion and turkey onto skewers. Cook skewers on grill 15 to 20 minutes or until vegetables are tender.
4 - To make veggie rice, in skillet, heat 1 tablespoon oil over medium-high heat. Add onion and celery. Cook 5 minutes or until onion is softened. Add rice, tomato, chicken broth and thyme. Stir until rice is hot. Serve with kabobs.
* Always cook to an internal temperature of 165°F.
270 Fat 13g
Protein 17g Cholesterol 60mg
Carbohydrates 20g Sodium 960mg
Fiber 2g Saturated Fat 3g