- 4 tablespoons (50 mL) vegetable oil
- 1 pound (450 g) spicy Italian, chorizo or andouille (Cajun) sausages, peeled and crumbled
- 3 cups (750 mL) diced red and green sweet peppers
- 2 cups (500 mL) onions, diced
- 2 cups (500 mL) celery, diced
- 1 jalapeno chile pepper, seeded and diced
- 2 cloves garlic, minced
- 1/2 cup (125 mL) chopped fresh basil
- 1 tablespoon (15 mL) dried oregano
- 2 bay leaves
- Freshly ground pepper to taste
- 2 1/2 cups (625 mL) raw white rice, washed
- 1 (28 ounce) (700-g) can diced tomatoes
- 1 ounce (25 g) tomato paste
- 3 cups (750 mL) chicken or vegetable stock
- Heat half the oil in a large saucepan, and brown the crumbled sausage. Drain
and set aside.
- Add the remaining oil to the pan, heat, and sauté the peppers, onion, celery,
jalapeno, garlic, basil, oregano and bay leaves. Season with pepper.
- Add the rice and stir to coat evenly.
- Add the tomatoes, tomato paste and stock and bring to a boil. Stir thoroughly,
reduce heat to low, cover and simmer for 30 minutes until all liquid is absorbed
and rice is tender.
- Remove bay leaves, and let the rice stuffing cool enough to handle.
- Fold in the sausage mixture. Stuff the turkey in the cavity and the neck opening
with the jambalaya dressing, making sure not to cram it in too tightly.
- Roast until juicy, and serve as you would any stuffed bird.