Prep 20 mins
Cook 50 mins
I made this just recently, it is just delicious! and also a great way to use up leftover turkey, I would imagine that cooked chicken could be used in place of the turkey. I use an spicy andouille sausage, but any dried smoked sausage will do. Add in a pinch of saffron if you have any handy.
- 1 1⁄2 lbs smoked sausage, cut into 1/2-inch slices
- olive oil
- 2 large onions, chopped
- 2 tablespoons fresh minced garlic
- 1⁄2-1 teaspoon dried chili pepper flakes (optional or to taste, add in for more spice)
- 2 small red bell peppers, seeded and chopped
- 2 cups converted white rice (I use Uncle Ben's)
- 4 cups chicken broth
- 4 plum tomatoes, coarsley chopped
- salt and pepper
- 1 teaspoon dried oregano
- 1⁄2 teaspoon cayenne pepper
- 4 -5 cups cooked turkey, cut into about 1/2-inch pieces
- 1 1⁄4 cups frozen peas
- Set oven to 350 degrees.
- Brown the sausage in a large skillet over medium heat (about 5-6 minutes) set aside.
- In a large oven-proof pot with a tight fitting oven-proof lid (about 6-7 quart size) heat oil and add in onions, garlic and chili peppers (if using) stirring until soft (about 8-10 minutes).
- Add in red bell pepper; cook for 3-4 minutes, stirring.
- Stir in rice, chicken broth, chopped tomatoes, oregano and cayenne pepper; mix to combine and bring to a boil.
- Reduce heat; cover and cook 15 minutes on top of stove.
- Add in chopped cooked turkey, browned sausage and peas; mix to combine.
- Cover and bake for about 10-15 minutes in oven.
- Season with salt and black peppr.