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1/2 package Teton Waters Ranch Polish Sausage 2 tbsp avocado oil 1 tbsp cajun seasoning 1 onion, diced 1 small green bell pepper, diced 2 stalks celery, diced 3 cloves garlic, minced 1 (16 ounce) can crushed Italian tomatoes ½ tsp red pepper flakes ½ tsp ground black pepper 1 tsp salt ½ tsp hot pepper sauce 2 tsp Worcestershire sauce 1 ¼ C uncooked white rice 2 ½ C chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. In the same pot, sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in sausage. Cook for 10 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.