Cajun Turkey & Sausage Cassoulet

Recipe by The Gourmet RD

Ingredients

• 2 tbsp olive oil ((divided))
• 1 medium yellow onion (diced)
• 2 bell peppers (diced)
• 3 stalks celery (diced)
• ½ lb andouille or smoked sausage (diced)
• 4 cloves garlic (minced)
• 2 tbsp dried oregano flakes
• 1 tbsp paprika
• 2 tsp dried thyme
• 1 tsp coarse salt plus more to taste
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper
• 2 tbsp tomato paste
• 1 cup brown rice*
• 2 cups diced or shredded cooked Cajun turkey
• 1 (28 oz.) can diced tomatoes
• 2 bay leaves
• handful chopped flat-leaf Italian parsley
• 8 fried eggs (optional)

Method

1. Set Instant Pot on saute. Add olive oil, then add onion, bell peppers, celery and sausage. Saute 2-3 minutes, until sausage starts to brown.
   
   Stir in garlic, oregano, paprika, thyme, salt, black pepper, cayenne pepper, tomato paste and brown rice. Stir in diced tomatoes with the juice and top with bay leaves.
   
   Set Instant Pot on high pressure for 12 minutes, with steam release handle set on ‘sealing’ and allow slow release and wait until red button sinks.
   
   Carefully remove the lid and remove bay leaves. Taste and adjust seasoning, if necessary. Stir in parsley. Serve with fried eggs, if desired.

View the recipe instructions at The Gourmet RD