Creole Bowl with Smoked Turkey Sausage

Culinary Setting
Turkey Sausage


1/3 c oil

3 Medium onions, cut into 1-inch pieces

3 Medium red bell peppers, seeded and cut into 1-inch pieces

3 lbs TURKEY SMOKED SAUSAGE, cut into 1/2-inch slices

3 Large carrots, peeled and cut into 1/2-inch slices

3 tbsp Old Bay® Seasoning

1-1/2 tsp garlic powder

1/2 tsp crushed red pepper

3 Bay leaves

3 qt TURKEY BROTH or low-sodium chicken broth

1/2 c tomato paste

4-1/2 c orzo

42-oz canned black-eyed peas, rinsed and drained

3 Large zucchini, qtered and sliced


In a large stockpot, heat oil on medium-high. Add onion and bell pepper and sauté until vegetables are tender.

Add turkey sausage and carrots. Sauté 5 minutes or until sausage is browned.

Stir in Old Bay, garlic, red pepper, bay leaf, poultry broth and tomato paste. Return to boil, stirring frequently.

Stir in orzo and black-eyed peas. Reduce heat to medium and simmer 5 minutes.

Add zucchini. Cook additional 5-10 minutes or until orzo and zucchini are tender, stirring frequently.

Remove bay leaves before serving.