This is a must try recipe and sure to please those hungry cowboys and cowgirls at your dinner table. Pot pie never tasted so good!
Prep: 15 min., Cook: 15 min., Bake: 20 min., Stand: 10 min.
Yield: Makes 8 to 10 servings
Ingredients
1 (14 ounce) Holmes Smokehouse 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 chilies
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
Preparation
1. 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.
2. Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.
3. Bake, covered, at 425° for 10 minutes; uncover and bake 10 more minutes. Let stand 10 minutes. Garnish, if desired.
The only change you might want to make is to add the bread after the first 10 minutes of cooking are completed then remove the foil and add the bread. The bread can get a bit soggy otherwise.