Turkey-Sausage and White Bean Jambalaya

For a fun fusion recipe, this dish is a cross between Louisiana Cajun/Creole jambalaya and Spanish beans and rice.  Turkey sausage and beans are used instead of the jambalaya mix of chicken/seafood/andouille sausage (I would love to use andouille but I don’t know of any brand that doesn’t contain pork…anyone who knows of a pork-free andouille product, please let me know!).  Other than this dish being delicious and healthy, it’s great to make because it’s a one-pot meal that feeds a crowd.

Turkey-Sausage and White Bean Jambalaya

(Yield:  12-15 servings)

2 TB olive oil, divided

14 oz turkey sausage, cut into bite-sized pieces (I used Hillshire Farm Turkey Polska Kielbasa because that’s what was in my freezer ;) )

1 red pepper, chopped

1 green pepper, chopped

3 stalks celery, chopped (including the leafy tops)

1 medium white onion, chopped

2-4 cloves garlic, minced

1 medium tomato, chopped

2 c canned or reconstituted beans (I used small white navy beans, but I think any kind of beans would work)

½ envelope Goya Sazón

1 TB Worcestershire sauce

1 TB Frank’s Red Hot sauce

1 tsp salt

1 tsp dried oregano

1 tsp paprika

½ tsp ground black pepper

Dash cayenne (or to taste)

2 bay leaves

3 c long-grain white rice

5 c boiling water

Put a kettle of water on to boil.  In a large pot (5-quart size works well) with a lid, heat the oil; add the sausage and sauté on medium-high heat until browned (5-7 minutes).  During this time, rinse the rice with cold water in a colander until the water runs clear (~1 minute).  Once it’s browned, remove the sausage from the pan and add the red pepper, green pepper, celery, onion, and garlic; heat on medium for another 5 minutes with the lid on (stirring occasionally) until the vegetables are slightly softened.  Add the sausage, tomato, beans, Goya Sazón, Worcestershire sauce, hot sauce, oregano, paprika, salt, black pepper, and bay leaves.  Stir in the rice, add the boiling water, and turn the heat up to high.  Bring the jambalaya up to a boil (stirring continuously), then cover the pot and turn the heat down to low.  Let the jambalaya cook for 14 minutes (no need to stir during this time), then turn off the heat but leave the lid on the pot and let it sit for 10 minutes.  Remove the lid and let the rice sit for another 10 minutes.  Fluff the rice and serve with more hot sauce.