Turkey Sausage Jambalaya

Sodium Reduced and Gluten Free Instant Fish Stock Mix

Easy

Yield
Serving
10

Preparation
Time
20

Cooking
Time
45

Ingredients

2.3 L	Luda H Sodium Reduced, Gluten Free, Instant Fish Stock
100 mL	Olive Oil or a good quality canola oil
10	Turkey Sausages or Italian Sausages, sliced in 6 pieces
1 large	Green Bell Pepper, diced medium
1 large	Red Bell Pepper, diced medium
1 small	Onion, finely diced
2	Garlic Cloves, minced
450 g	Button Mushrooms
162 g	Luda Original Vegetable Seasoning Mix for Rice
Seasonings	5 mL Cayenne Pepper, 10 mL Ground Cumin, 15 mL Paprika, 10 mL Ground Pepper
1 kg	Long Grain Parboiled Rice
25 mL	Parsley, finely chopped
Optional
300 g	Imitation Crab Meat, chopped
20	Shrimps, 26/25, raw, peeled and deveined

Preparation

Prepare the Luda H Fish Stock according to package directions. Keep warm. In a large Rondeau, heat the olive oil or canola oil over high heat and sear the sausages. Add the vegetables and seasonings, continue cooking 3-4 minutes over medium heat. Add rice, fish stock and parsley. Bring to boil and immediately remove from heat, cover and place in a 350°F preheated oven for 20-25 minutes or until the rice is tender.
Optional
If using the seafood, add 15 minutes before end of cooking time.