Pumpkin-Sausage Paella

Course : Sausages
Serves: 8
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2 medium red bell peppers
1 pound turkey kielbasa
1 tablespoon olive oil
2 cups chopped onion
1/3 cup chopped green onions
2 cloves garlic
1 cup uncooked short-grain rice
2 cups low-salt chicken broth
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 teaspoons fresh lemon juice
1/2 teaspoon saffron threads -- crushed
1/4 teaspoon salt
1 piece bay leaf
2 cups cooked fresh pumpkin -- diced
1 bunch chopped fresh parsley -- optional

Preparation / Directions:

Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel peppers. Cut bell peppers into 1 x 1/4-inch strips; set aside. Place kielbasa on a foil-lined baking sheet. Broil 12 minutes or until blackened, turning occasionally. Cut into 1/4-inch slices; set aside. Heat oil in a large ovenproof Dutch oven over medium heat. Add the onion, green onions, and garlic; saut‚ 5 minutes. Add roasted bell pepper, kielbasa, rice, and the next 7 ingredients (rice through bay leaf); stir well. Cover and bake at 325 degrees for 1 hour. Let stand, covered, 10 minutes; discard bay leaf. Add pumpkin, and fluff with a fork. Serving Ideas : Garnish paella with chopped fresh parsley, if desired.

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