Jambalaya Dressing

Source: Cuisine Magazine, Nov. 1980

Ingredients

• 1¼ cups long-grain rice
• 2 (about ¼ lb) sweet Italian sausages
• 1 tsp vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 tbsps unsalted butter
• ½ cup diced green pepper
• ½ cup diced red pepper
• 2 cups peeled seeded chopped tomatoes
• ⅓ tsp sugar
• ¼ cup chicken broth
• 1 tbsp minced fresh basil or 1 tsp dried
• ½ tsp grated lemon zest
• ¼ tsp chili powder
• dried thyme, crumbled
• 1 cup diced cooked ham
• ½ lb tiny shrimp, shelled
• salt and pepper

Method

1. Cook rice according to pkg. until firm-tender, not soft; you should have about 3½ cups.

2. Saute sausages in oil in medium skillet, over medium heat, turning frequently, until browned on all sides. Cool. Cut into ¼″ slices.

3. Saute onion and garlic in butter in large skillet over medium heat until golden, about 6 minutes. Add tomatoes; sprinkle with sugar. Add broth, basil, lemon zest, chili powder and thyme. Cook 5 minutes, transfer to large bowl.

4. Stir in ham, shrimp, sausages and rice. Season to taste with salt and pepper. Cool completely before stuffing turkey.

TIP: Larger shrimp can be used; cut into ½″ dice.

Notes

This is great with the Turkey with Maple Syrup/black pepper butter from Food & Wine, Nov. 1995