Ingredients
- 14-1/2 ounce can Mexican-style or Cajun-style stewed tomatoes, undrained and cut up
- 14 ounce can reduced-sodium chicken broth
- 1 large onion, chopped (1 cup)
- 2 teaspoons dried oregano, crushed
- 1 teaspoon garlic salt
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper or 1/8 teaspoon bottled hot pepper sauce
- 1/4 teaspoon ground black pepper
- 14-16 ounce package smoked turkey sausage or cooked chicken sausage, halved lengthwise and sliced into 1-inch pieces
- 12 ounces frozen peeled, cooked shrimp
- 8.8 ounce package cooked long grain rice
- 9-10 ounce package frozen peas
- Lemon slices or wedges
- Snipped fresh cilantro or Italian (flat-leaf) parsley
Directions
- In a 12-inch skillet, combine undrained tomatoes, broth, onion, oregano, garlic salt, turmeric, paprika, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered for 10 minutes.
- Stir in turkey sausage, shrimp, rice and peas; heat through. Transfer to a large serving platter. If you like, garnish with lemon slices and sprinkle with cilantro.
