Turkey & Brown Rice Jambalaya

SERVES: 6
PREP TIME: 20 MIN
COOK TIME: 1 HOUR

INGREDIENTS:

• 2 CUPS ORGANIC LONG GRAIN BROWN RICE
• 1 LB GROUND TURKEY
• 1 LB TURKEY SAUSAGE (OR SMOKED TURKEY SAUSAGE), SLICED
• 1 LARGE YELLOW ONION, CHOPPED
• 1 GREEN BELL PEPPER, CHOPPED
• 3 RIBS CELERY, CHOPPED
• 4 CLOVES GARLIC, MINCED
• 1 (14 OZ) CAN FIRE-ROASTED DICED TOMATOES
• 3½ CUPS LOW-SODIUM CHICKEN OR TURKEY STOCK
• 2 TSP CAJUN SEASONING
• 1 TSP SMOKED PAPRIKA
• ½ TSP THYME
• ½ TSP CAYENNE (OPTIONAL)
• 2 TBSP VEGETABLE OIL
• SALT & BLACK PEPPER TO TASTE
• 2 GREEN ONIONS, SLICED FOR GARNISH
• FRESH PARSLEY FOR GARNISH

INSTRUCTIONS:

1. BROWN MEAT:
IN A LARGE POT OR DUTCH OVEN, HEAT OIL OVER MEDIUM-HIGH HEAT. BROWN TURKEY SAUSAGE SLICES; REMOVE. ADD GROUND TURKEY, COOK AND CRUMBLE UNTIL BROWNED. REMOVE ANY EXCESS FAT.

2. SAUTÉ TRINITY:
ADD ONION, BELL PEPPER, CELERY, AND GARLIC. SAUTÉ UNTIL SOFTENED (ABOUT 5 MINUTES).

3. ADD SPICES & TOMATOES:
STIR IN CAJUN SEASONING, PAPRIKA, THYME, CAYENNE, SALT, AND PEPPER. ADD FIRE-ROASTED TOMATOES AND STIR WELL.

4. ADD RICE & STOCK:
STIR IN RINSED BROWN RICE. POUR IN STOCK, BRING MIXTURE TO A BOIL.

5. SIMMER:
REDUCE HEAT TO LOW. COVER TIGHTLY AND COOK 50–60 MINUTES, STIRRING OCCASIONALLY, UNTIL RICE IS TENDER AND LIQUID ABSORBED.

6. FINISH:
RETURN SAUSAGE TO THE POT. STIR, FLUFF WITH FORK. GARNISH WITH GREEN ONIONS AND PARSLEY.