1poundAndouille or other smoky sausage sliced into rounds
1medium yellow onion, diced
2 ribscelery, diced
2jalapeños, seeded, stemmed, and diced
1bell pepper, seeded, stemmed, and diced
128-ounce can crushed tomatoes, preferably fire roasted
1/2cupchopped fresh parsley
4cupschopped cooked turkey
4green onions, green part only, chopped
In a 4-quart pot or large, deep skillet, heat up the oil on medium-low heat. Add the sausage, and cook while occasionally stirring until it just begins to brown and some of the fat is rendered, about 5 minutes. Add the onion, celery, jalapeños, and bell pepper to the pot, and cook while occasionally stirring for 5-7 minutes or until the onions are translucent and the peppers are softened. Stir in the garlic and cook for 30 more seconds.
Add to the pot the tomatoes (do not drain the can), parsley, thyme, oregano, cayenne, chicken broth, rice, and turkey. Stir until well combined, turn the heat up to high and bring to a boil. Once it’s at a boil, turn the heat down to low, cover the pot, and cook until the rice is tender and has absorbed a lot of the liquid, about 20-25 minutes.
Remove the lid and stir in the green onions, Taste and adjust seasonings, adding salt to taste. Serve warm.
Turkey and sausage jambalaya | www.homesicktexan.com