For one stack of goodness:
4 oz Ground Turkey (Trader Joe's all natural lean)
1/4 c Yellow onion
1/2 of a Lime (or lime 2 tbsp juice)
1 tbsp Chili powder
1 tsp Black Pepper
1/2 c Long grain brown rice
1/4 c Green pepper
1/4 c Tomatoes
1/2 baby Avocado (Trader Joe's)
1/4 c Mango
Four cheese shredded blend (reduced fat Lucerne- Jewel)
Start with cooking the ground turkey stove top. When the meat is half way done drain out excess grease and add in finely sliced yellow onion, chili powder, black pepper and the juice from 1/2 a lime. The base of the haystack is brown rice- I use a rice cooker, highly recommend, so that it is a quick clean process that I don't have to spend too much time or detail cooking the rice. Next layer is chopped green peppers.
On top of the peppers goes the now fully cooked ground turkey/sliced onions. Next is the diced tomatoes following up with a top layer combo of diced mango and avocado! Finally, i sprinkled on a bit more black pepper then top with shredded cheese.
Short version: Spicy turkey sausage, chick breast, brown rice, celery, tomatoes, peppers, garlic, oil, broth and all the spicy seasonings.
Regular sausage and white rice are what you would ordinarily use in jambalaya, but two simple substitutions of brown rice and turkey sausage give you added health bonus' with little taste differences overall.
Why exact the rice switch? Most know that white rice is not exactly the best choice when you are trying to eat healthier. White rice has been processed, with most of the natural, healthy portions of the rice being removed. Many of the vitamins and minerals and fiber containing grain is gone when you open a package of white rice. If you change that for brown rice, you're now getting fiber, vitamins, and minerals that you otherwise would not be getting.
As far as the actual cooking process goes it could not be easier, I sautéed one medium sized spicy turkey sausage from the deli (about 6oz), a small chicken breast (about 4oz) in a heated skillet containing 1 tbsp coconut oil and a clove of garlic.
In a separate lightly sprayed skillet I combined the following chopped veggies: one celery stalk, one large green pepper, one large yellow pepper and one cup cooked brown rice.
Once the veggies and brown rice were warmed I added in one cup of low sodium chicken broth and one large UNDRAINED (get those juices in there) diced tomato.
After the brown rice and veggies absorb most of the juices provided from the tomato and the broth add in your spices and mix! The spices I used were about a teaspoon of each: paprika, ground red pepper, ground black pepper and cayenne pepper. Mix, mix and mix some more!
Lastly add the cooked meat and you are in full southern #MardiGras swing! Tip: the only ingredient I left out that I would love to add in shrimp! 🍤🌶