Cajun Sausage and Turkey Jambalaya

Yield: 50 (3/4 cup) servings

Ingredients

• 4 pounds 15 ounces raw ground turkey or raw turkey, cut into 1/2 inch cubes
• 6 pounds 6 ounces raw turkey or pork smoked sausage, 1 1/2 inches in diameter, sliced 3/4 inch thick
• 3 1/2 cups minced onion
• 3 cups fresh green bell peppers, 1/2 inch dice
• 3 1/2 cups fresh celery, chopped
• 3 quarts water
• 1/4 cup gravy coloring
• 2 teaspoons ground red pepper
• 1 teaspoons black pepper
• 2 tablespoons granulated garlic
• 2 teaspoons salt
• 2 tablespoons dried parsley flakes
• 6 cups white rice

Instructions

1. Brown turkey until no signs of pink remain. Drain fat and discard.
2. Add sausage, onions, peppers, and celery and simmer over low heat until vegetables are tender, about 10 minutes.
3. Add water, gravy coloring, red pepper, black pepper, garlic, salt and parsley flakes. Heat to boiling, reduce heat, and cook for 5 minutes.
4. Stir in rice, bring to a boil again. Cover and reduce heat to low. Stir after 15 minutes, cook 15 more minutes.
5. Portion using a No. 6 scoop.