Turkey and Shrimp Jambalaya
 
better homes and gardens magazine 
 
serving size : 4 
categories : foreign 
 
1 can  tomatoes 14 1/2 oz, cut up
1 cup  onion finely chopped
1/2 cup  chicken broth
2 Tbsp  tomato paste
3 clove  garlic minced
1   bay leaf
1 tsp  dried italian seasoning crushed
1/2 tsp  salt
1/2 tsp  chili powder
1/4 tsp  black pepper
dash  bottled hot pepper sauce
1-1/2 cup  green pepper chopped
1 cup  quick-cooking rice
3/4 lb.  medium shrimp peeled and deveined
1/4 lb.  smoked turkey sausage cut 1/4 inch thick
  lemon wedges
 
in a 3 quart micro-safe casserole combine undrained, onion, broth, tomato 
paste, garlic, bay leaf, italian seasonings, salt, chili powder, black 
pepper and hot sauce. micro-cook, covered, on 100 percent power for 5 
min. stir in green pepper. cook, covered, for 2 min. stir in uncooked 
rice, shrimp and sausage. cook, covered, for 3-5 min. or until shrimp just 
turns pink, stirring once. let stand, covered, 1-2 min. or until rice is 
tender. remove bay leaf. serve in bowls with lemon. 
 
nancy van ess 
 
 
 
-- 
(ID: 4279) Mirror: rec.food.recipes: Wed, Dec 22, 2004


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