Wild Rice Jambalaya

1/2 cup brown roux
1 pkg (19-1/2 oz) Jennie-O Hot Lean Italian Turkey Sausage, cut into 1/2" pieces
1 cup onion, diced
1 cup celery, diced
1/2 habanera pepper, minced
1/2 cup green peppers, diced
4 clovers garlic, minced
1 can (28 oz) crushed tomatoes with puree
1 tsp dried thyme
1 tsp ground black pepper
1 tsp dried basil
6 cups Swanson Chicken Broth
4 cups cooked wild rice
1 pkg (8 oz or 1/4 cup) baby shrimp, thawed.

Roux: Melt butter and add 1/4 cup flour. Cook until a golden brown in color, set aside and cool. Place a heavy bottom 5 qt., sauce pan over, medium heat. Add sausage and saute until lightly brown. Stir in celery, onions, habanera, green peppers and garlic and cook for 10 minutes. Add roux. Mix well. Add tomatoes, thyme, oregano, black pepper, basil, broth, and wild rice. Bring to boil, reduce to medium heat and add shrimp. Simmer 10-15 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council