Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Envelopes Lipton's onion soup |
3 cups | Boiling water |
1 pounds | Bulk pork sausage |
½ cup | Raw rice |
1 can | Water chestnuts; sliced |
2 tablespoons | Chopped celery |
1 can | Pimentos; chopped |
Add onion soup to boiling water; set aside. Cook sausage until golden brown; drain -- pat on paper towel. Cook celery until clear and soft. Spray a 3 quart casserole with Pam, add rice to onion soup and water. Add sausage, celery, water chestnuts and pimento; mix well. Cook 1-½ hours in a preheated
350 degree oven.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .