Turkey and Shrimp Jambalaya
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| better homes and gardens magazine |
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| serving size : 4 |
| categories : foreign |
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| 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 |
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| 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. |
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| nancy van ess |
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| (ID: 4279) Mirror: rec.food.recipes: Wed, Dec 22, 2004 |