2 tablespoons extra virgin olive oil 1 1⁄2 lbs boneless skinless Wild Turkey Breast 1 lb andouille sausage, cut into 1/4 inch slices 1 large onion, chopped 2 celery ribs, diced 1⁄2green bell pepper, diced 1⁄2red bell pepper, diced 1⁄2 teaspoon dried thyme 1⁄4 teaspoon dried oregano 1⁄4 teaspoon sweet paprika 1⁄2 teaspoon salt 1⁄4-1⁄2 teaspoon cayenne pepper (optional) 1 1⁄2 cups long grain rice 1 (14 ounce) can tomatoes, chopped,with juice 2 cups chicken broth or 2 cups stock 8 ounces medium shrimp, peeled and deveined 2 tablespoons chopped fresh parsley 3 green onions, finely chopped
Preheat oven to 350 degrees F. In a large pan or Dutch oven, brown Turkey in hot oil on both sides; remove and drain. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender. Add rice, tomatoes with juice, and broth; bring to a boil. Place rice mixture in a baking dish or oven-proof casserole; top with Turkey; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and Turkey are done and tender. Shread Turkey Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve. Enjoy!!