Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo | Catégorie: Plats principaux, Diabétique, Santé du cœur

Jambalaya with Smoked Turkey Sausage and Chicken

Jambalaya is a Creole dish of Spanish and French influence.

Jambalaya with Smoked Turkey Sausage and Chicken


  • 2 Tbsp canola oil, divided 30 mL
  • 1 1/2 cups smoked turkey sausage, thinly sliced 375 mL
  • 1/4 lb boneless, skinless chicken breast, cut into bite-size pieces 125 g
  • 1 cup chopped red bell pepper 250 mL
  • 1 cup chopped green bell pepper 250 mL
  • 1/2 cup chopped onion 125 mL
  • 1 medium celery stalk, thinly sliced
  • 1 1/4 cups water 300 mL
  • 3/4 cup quick-cooking brown rice 175 mL
  • 1/2 lb peeled, deveined raw shrimp 250 g
  • 2 dried bay leaves
  • 1/2 tsp dried thyme leaves 2 mL
  • 1/8 tsp ground turmeric (optional) .5 mL
  • 2-3 tsp Louisiana-style hot sauce 10-15 mL
  • 1/2 tsp salt 2 mL


  • 1. Heat 1 tsp (5 mL) canola oil in a large nonstick skillet over medium-high heat. Add sausage and cook 3 minutes. Remove from skillet and set aside.
  • 2. In the same skillet, heat another 1 tsp (5 mL) canola oil, add chicken, and cook 2 minutes, stirring frequently, until pieces are no longer pink. Add another 1 tsp (5 mL) canola oil; cook peppers, onion, and celery 4 minutes or until onions are translucent. Add water and bring to a boil over medium-high heat. Stir in rice, shrimp, bay leaves, thyme, and turmeric. Return to a boil, reduce heat, cover tighly, and simmer 10 minutes.
  • 3. Remove from heat. Add sausage, remaining 1 Tbsp (15 mL) canola oil, hot sauce, and salt. Cook uncovered 2 minutes to thicken slightly but retain moist, saucy texture. Remove bay leaves. Serve with additional hot sauce, if desired.


4 servings


1 1/3 cup (325 mL)


Per Serving

Lipides12 g
Gras saturés2.4 g
Cholestérol130 mg
Glucides23 g
Fibres2 g
Protéines23 g
Sodium805 mg