Update my dinner status, I'm making this tonight.
10 chefs marked this as Favorite
7 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 pound Spicy sausage; crumbled
- 1/2 medium Onion; chopped
- 1 Stalk celery; sliced
- 1 pk Wild and long-grain rice
- 1 can Del Monte Cajun Recipe
- 1/2 Green bell pepper; chopped
- 1/4 cup Parlsey; chopped
Preparation
In large skillet, brown sausage and onion oven medium-high meat, drain. Add celery, rice and rice seasoning packet; cook and stir 2 minutes. Drain tomatoes reserving liquid; pour liquid into measuring cup. Add water to measure 1 1/2 cups; pour over rice. Add tomatoes; bring to boil. Cover and cook over low heat 20 minutes. Add bell pepper and parsley. Cover and cook 5 minute. Add bell pepper and parsley. Cover and cook 5 minutes or until rice is tender. Service with roasted chicken or Cornish game hens. Makes 4 to makes sausage. Formatted by Mary Wilson, BWVB02B. Posted to MM-Recipes Digest by "deborah kuhnen" ~~ltdebkuhnen~~at;email.msn.com> on Feb 24, 199
Grove Notes:
-Works well on a grill at 350f, using a cast iron dutch oven.
-the 1 1/2 cup of water/tomato reserve noted in the text seems to be scaled to if the recipe is based on 1/2 lb of sausage. If you scale the recipe up or down, adjust accordingly.
-The "del monte cajun" ingredient appears to have been a canned diced tomato product from Del Monte. We just use a can of diced tomatoes with cajun seasoning thrown in.
-I also like to add the bell pepper with the celery and rice, instead of waiting until 20 minutes.
-I added the parsley at 20 minutes and cooked 5 more minutes. Don't know why they repeated that twice in the text but I don't think they meant 10 minutes of cook time after the parsley is added.
