- 2 tablespoons vegetable oil
- 1 large onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 3 medium celery ribs, coarsely chopped
- 2 large garlic cloves, minced
- 3/4 cup long-grain rice (about 4 1/2 ounces)
- 2 bay leaves
- 3/4 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper
- 4 cups Turkey Stock
- One 28-ounce can whole peeled tomatoes with their juice
- 1 tablespoon tomato paste
- 1/2 pound andouille sausage, cut into 1/2 -inch slices
- 2 cups diced cooked turkey (about 1/2 pound)
- 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.
- 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.
- 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.
All that this meaty, spicy soup needs to wrap up the flavors is a full-bodied Chardonnay from California or France.