Wild Turkey Jambalaya

• 1 Tbsp olive oil
• 2 - 16 oz cans low sodium chicken broth
• 1/2 lb wild turkey breast, diced
• 1 - 14.5 oz can diced tomatoes
• 1/2 lb kielbasa, diced
• 1/2 tsp Tabasco
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup fresh parsley, chopped
• 1 1/2 cups chopped onion
• 1/2 cup each - red, green and yellow bell peppers
• 2 cups long grain rice, uncooked
• 1/2 tsp thyme (more if fresh)
• 1/2 tsp black pepper
• 1/4 tsp red pepper

In a heavy Dutch oven, saut the turkey, kielbasa, onion and peppers until the vegetables are tender. Add the rice and saut, stirring constantly. Add the broth and tomatoes, the shrimp, parsley and all the spices. Cover and simmer over low heat until the liquid is absorbed.