Recipe for Turkey and Shrimp Jambalaya

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Yield:

6 -8.

Ingredients:

Amount	Ingredient
	Thrifty Cajun and Creole cooks create Jambalaya to make a filling meal out of
	leftover meats. Use converted rice for jambalaya. Try making jambalaya with
	anything except beef.
1/2 lb	andouille sausage, sliced (optional)
1 lb	raw turkey breast, diced in 1/2 inch pieces
2 cup	onions, chopped
4 x	cloves garlic, minced
1 x	bell pepper, chopped
2 stalk	celery, chopped
3 x	bay leaves
1/2 tsp	dry thyme
2 cup	long grain rice (Uncle Bens converted)
	One 1-pound can tomatoes, crushed with liquid
2 cup	hot chicken stock
1 lb	shrimp, peeled, raw (any size)
4 x	green onions, sliced
1/4 cup	parsley, chopped
	Salt and pepper to taste

Instructions:

Instructions: Saute hot sausage and turkey in oil, if needed, for several minutes. In the same oil or fat, cook onions and garlic until soft. Add bell pepper and celery.

Cook until tender. Add bay leaves and thyme.

Add rice and stir until coated in oil. Add tomatoes, chicken stock. Bring mixture to a boil. Cover and simmer for about 30 minutes until rice is done. Add shrimp; cook until shrimp is pink. Just before serving, add green onion, parsley, salt, pepper and hot sauce. Serve with French bread and a green salad.

Serves 6-8.

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