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Prep time 20 mins
Yield Makes 8 servings


  • 1 pound smoked sausage, cut into 1/4-inch-thick diagonal slices
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 1 bell pepper, chopped
  • 1 garlic clove, minced
  • 1 (14-ounce) can beef broth
  • 1/4 cup water
  • 1 cup uncooked rice
  • 1 1/2 cups chopped cooked ham or chicken
  • 1 (14 1/2-ounce) can diced tomatoes, drained

How to Make It

  1. Cook sausage in a Dutch oven over medium-high heat, stirring constantly, 7 minutes or until sausage is browned. Stir in onion and next 3 ingredients; cook, stirring occasionally, 2 to 3 minutes or until tender.

  2. Add beef broth, 1/4 cup water, and rice; bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Add ham and tomatoes, and cook, uncovered, 5 to 10 more minutes, stirring occasionally.

  3. Note: For testing purposes only, we used Conecuh Original Smoked Sausage for smoked sausage.