Yield: 12 to 16 servings
¼ cup olive oil
1 pound tasso ham, diced
2 cups chopped yellow onion
1 cup chopped celery
½ cup chopped red bell pepper
½ cup chopped green bell pepper
2 cups uncooked rice
1 quart turkey or chicken broth
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
2 cups chopped cooked turkey
2 cups fresh or frozen sliced okra
2 tablespoons hot sauce
1½ tablespoons Worcestershire sauce
2 teaspoons Creole seasoning
1½ teaspoons garlic powder
Garnish: chopped green onion and chopped fresh parsley
1. Preheat oven to 350°. Spray a 4-quart baking dish with nonstick cooking spray. Set aside.
2. In a large Dutch oven, heat olive oil over medium-high heat. Add ham, onion, celery, and bell pepper; cook for 10 minutes, stirring frequently. Add rice; cook for 2 minutes, stirring constantly. Add broth and tomatoes. Bring to a boil. Reduce heat to medium-low, and cook, covered, until rice is tender, approximately 20 minutes.
3. Remove from heat, and add turkey, okra, hot sauce, Worcestershire, Creole seasoning, and garlic powder, stirring to combine. Spoon mixture into prepared pan, and cover with aluminum foil.
4. Bake for 30 minutes. Garnish with green onion and parsley, if desired.