Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons Vegetable or Olive oil, (divided)
  • 1 pound andouille or kielbasa sausage, (sliced)
  • 1 yellow onion, (chopped)
  • 1 green bell pepper, (seeded and chopped)
  • 1 celery stalk, (finely chopped)
  • 3 cloves garlic, (minced)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce, (undrained)
  • 2 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Tabasco sauce, (I like the garlic flavor sauce)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 cup long grain rice
  • 2 cups diced turkey

Instruction

  • Heat 1 tablespoon oil in a Dutch oven. Add sausage and cook until browned. Remove sausage with a slotted spoon and set aside.
  • Add remaining oil to the grease in the Dutch oven. Add onion, green pepper and celery and cook until soft, about 5 to 7 minutes, stirring occasionally.
  • Add garlic and cook 1 minute.
  • Add diced tomatoes, tomato sauce, chicken broth, Worcestershire sauce, Cajun seasoning, Tabasco sauce, pepper, and thyme.
  • Bring mixture to a simmer and stir in rice and reserved sausage. Cover and cook on low, stirring occasionally, for 20 to 25 minutes. I like to cook it uncovered for the last 5 minutes to help thicken it up.
  • Stir in turkey and serve.