1 pound smoked sausage, cut into 1/4-inch-thick slices
1 medium-size green bell pepper, chopped
1 small onion, chopped
1/4 cup instant roux mix
1 (10-ounce) can diced tomatoes and green chiles
1 (32-ounce) container chicken broth
1 (16-ounce) package frozen okra
1 cup quick-cooking rice, uncooked
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
3 tablespoons melted butter
2 garlic cloves, minced
1 (12-ounce) French baguette, cut into 1/2-inch-thick slices
Garnish: finely chopped fresh parsley
How to Make It
Sauté first 3 ingredients in a Dutch oven over medium-high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes and next 5 ingredients, and bring to a boil. Remove from heat. Pour into a 13- x 9-inch baking dish.
Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.
Bake, covered, at 425° for 10 minutes; uncover and bake 10 more minutes. Let stand 10 minutes. Garnish, if desired.
Note: For testing purposes only, we used Tony Chachere's Creole Instant Roux Mix.
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I accidentally left out the okra, and this was still delicious! I went back for seconds, which I NEVER do. The crust is similar to that of French onion soup...the tops were cruncy and the bottoms soaked up the gumbo liquid. Highly recommend!
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