Turkey and Sausage Jambalaya

stu_spivak

Ingredients

2 3/4 lb leftover turkey meat (white and dark), chopped

1 pound smoked kielbasa, sliced

2 tablespoons vegetable oil

1 medium sweet yellow onion, chopped

1 small green bell pepper, chopped

1 large celery stalk, chopped

1 large garlic clove, finely chopped

1 (14- to 16-oz) can diced tomatoes in juice, drained

1 3/4 cups low-sodium chicken broth (14 fl oz)

1 1/4 cups water

1/2 teaspoon salt

1/2 teaspoon cayenne

2 cups long-grain white rice

1/2 cup green onions (white and green parts), chopped

Preparation

Cut turkey into 1-inch pieces, then slice kielbasa into 1/4-inch thick disks.

Heat oil in a heavy stock pot over moderately high heat until hot (but not smoking).

Add onion, bell pepper, and celery, stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook, stirring, 30 seconds.

Add turkey, sausage, tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in rice and bring to a full rolling boil. Cover pot, then cook over low heat until rice is tender and liquid is absorbed, about 20 minutes. Let stand off heat, covered, 5 minutes.

Stir in green onions.