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)
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
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.