Turkey Jambalaya

1-1/2 cups (6 oz) Turkey Ham, cut into 1/2-inch cubes

1-1/2 cups (6 oz) fully-cooked, Smoked Turkey Sausage or Kielbasa, cut into 1/4 inch slices

1 tbs vegetable oil

1-1/2 cups onion, chopped

1-1/2 cups celery, cut into 1/4 inch slices

1 cup green pepper, cut into 1/2 inch cubes

4 to 5 cloves garlic, minced

2 tbs Creole seasoning

1-1/4 cups long grain rice, uncooked

2 cups turkey or chicken broth

One 15 oz can tomato sauce

In 5 quart saucepan, over medium heat, saute turkey ham and sausage in 1 tsp oil until lightly browned on all sides; remove from pan and set aside.

In same saucepan, saute onion, celery, green pepper, garlic and Creole seasoning in remaining oil. Cook about 10 minutes or until vegetables are crisp-tender.

Add rice and cook an additional 5 minutes, stirring constantly to prevent sticking. Add broth, tomato sauce and turkey; bring to a boil. Reduce heat, cover and simmer 25 to 30 minutes or until rice is tender.

Serves 4

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Cajun Country -- New Iberia, Louisiana