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TURKEY AND SAUSAGE CREOLE JAMBALAYA
Turkey And Sausage Creole Jambalaya
Cajun seasoning and chorizo make this a southern classic without the seafood
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PrintINGREDIENTS
- Servings: 12
- 1/2 pound unsatled butter
- 1 Pound TURKEY SAUSAGE, 1-inch dice
- 2 Pounds cooked TURKEY
- 2 Cups bell peppers, seeded and diced
- 2 Cups celery, diced
- 2 Cups onions, diced
- 2 Cups tomatoes, diced
- 1 lb. chorizo, cut into small chunks
- 2 Tablespoons fresh garlic, chopped
- 1 Cup tomato sauce
- 3 Cups converted rice or wild rice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 Teaspoons Cajun seasoning
- 1-1/2 Quarts TURKEY STOCK or chicken stock
- As needed green onions, chopped fine
DIRECTIONS
Cook and stir celery, green pepper, onion, tomatoes,garlic and chorizo in butter in large skillet on medium-high heat 5 minutes or until chorizo is cooked through. Add sausage and turkey. Cook until browned. Add tomato sauce, cook for 1-2 minutes. Add rice, Cajun seasoning, salt & pepper. Stir until all the rice is coated.
Add stock and stir together.
Place in a crock pot and cook on low for 6 hours.
Garnish each portion with chopped green onions.
Serves 12
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