I clipped this recipe out of Southern Living magazine ages ago.  The original recipe calls both for chicken and smoked sausage, but I leave the chicken out.  If you like it very meaty, you might want to double the smoked sausage.

Here’s what you’ll need:

1 onion, chopped

1 green pepper, chopped

1 pound smoked sausage, sliced (I use turkey smoked sausage)

olive oil

3 cups uncooked long-grain rice

2 cans French onion soup

1 can beef broth

1 can chicken broth

2-3 tsp. Creole or Cajun seasoning

hot sauce

Saute the onion, green pepper and smoked sausage in a bit of olive oil in a large Dutch oven.  Stir in the other ingredients.  Bake, covered at 350 degrees for 40 minutes.  Give it a stir about 30 minutes into the baking time.  Makes 8-10 servings.

Mine was no where near done in 30 minutes, but I think that might have to do with the Walmart brand rice, as I’ve had that problem before with that rice.  I pulled the pan out of the oven and brought it to a boil on the stove, then popped it back in for a while longer.

I also used 3 tsp. of the Cajun seasoning, which was a bit much for the little people in the house.  They ate it, but complained of the heat.  I didn’t use the hot sauce, but my husband added it to his serving.  He can take the heat better than the rest of us.