Ingredients
- 1 pound smoked sausage
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped celery
- Creole seasoning
- 2 tomatoes, diced
- 1 (8-ounce) can tomato sauce
- 2 cups de-boned turkey or chicken
- 3 cups rice
- 3 cups chicken or turkey stock
Directions
Cut the sausage and brown in it in a heavy pot over medium heat, stirring regularly. Add onion, bell pepper, celery, and Creole seasoning, to taste; saute until vegetables are soft. Add tomatoes, sauce, and the turkey or chicken. Simmer for 20 minutes. Add rice and stock and bring to a boil. Lower the heat and simmer for 30 minutes. Turn off and let stand for 15 minutes. Fluff before serving.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 6 reviews
By smeloan_2342783
Danville, CA
on April 19, 2006
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My only gripe is that it doesn't tell you "how much" Creole seasoning to put in. It ends up being about 2 teaspoons give or take.
By kayeafamily_1764664
Annapolis, MD
on November 21, 2005
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I first tried this recipe for the Army-Navy tailgater last season. The crowd went nuts and I loved it because it was so easy to prep ahead and cook at the stadium. Now it has become a staple in our Navy tailgaters.
By edmuzick_3017538
Manchester, CT
on August 28, 2005
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Overall, a very ncie dish. I substituted andouille sausage for the ham, and next time, I'll use a little more rice than the recipe suggests - I thought it ending up just a bit watery.
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