Turkey Rice Soup with Sausage

• Recipe by Jan Newberry

Make this super-quick gumbo when you crave the hearty flavors of the Cajun classic but don't have time to make the roux.

Ingredients

1. 2 tablespoons vegetable oil
2. 1 large onion, coarsely chopped
3. 1 large green bell pepper, coarsely chopped
4. 3 medium celery ribs, coarsely chopped
5. 2 large garlic cloves, minced
6. 3/4 cup long-grain rice (about 4 1/2 ounces)
7. 2 bay leaves
8. 3/4 teaspoon dried thyme
9. 1/8 teaspoon crushed red pepper
10. Salt
11. 4 cups Turkey Stock
12. One 28-ounce can whole peeled tomatoes with their juice
13. 1 tablespoon tomato paste
14. 1/2 pound andouille sausage, cut into 1/2 -inch slices
15. 2 cups diced cooked turkey (about 1/2 pound)

Directions

1. Heat the vegetable oil in a large saucepan. Add the onion, pepper, celery and garlic and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes.
2. Add the rice, bay leaves, thyme, crushed red pepper and 1 teaspoon of salt and stir to coat the rice with the oil. Add the Turkey Stock, tomatoes and tomato paste, breaking up the tomatoes against the side of the pot. Bring to a boil, cover and cook over moderately low heat until the rice is almost tender, about 15 minutes. 
3. Meanwhile, heat a medium skillet. Add the andouille and cook over high heat until browned, 2 to 3 minutes per side. Add the sausage and turkey and cook until the turkey is heated through and the rice is tender. Discard the bay leaves and season with salt. Ladle the soup into bowls and serve.