2 tbsp. olive oil
  1 1/2 c. onion, chopped
  1/2 c. green onion, chopped
  1/2 c. green pepper, chopped
  1/4 c. fresh parsley, chopped
  1 c. tomato sauce
  1 tsp. garlic, minced
  1 c. dry white wine
  1 1/2 c. long grain rice (uncooked)
  Tabasco sauce or ground cayenne pepper (to taste)
  Salt (to taste)

  1/2 lb ground turkey

  1 lb. smoke sausage, sliced thick (I use turkey sausage for lower fat content)

In a large, high walled skillet, heat oil over a medium-high
heat and saute the onions, green onions, green pepper and
parsley until the onions are clear. Add the ground turkey, cook completely. Stirring, add the tomato
sauce, garlic, wine, then the rice, salt and
pepper, smoke sausage and enough water to cover the rice by
about 1 inch. Cook until most of the juice is gone. Reduce
the heat to low, cover and simmer for 1 hour; don’t lift the
lid until this has been cooking at least 45 minutes. This
makes a red jambalaya. Serves 4 to 6.


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