Yield: 4 Servings
|2||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, .