Cajun Breakfast Rice
Makes 6 to 8 servings
"This is a really good recipe for when you need to make breakfast for a small group of people. It also makes a nice side dish for dinner."
- 1 Pound of spicy breakfast sausage
- 1 Cup of onions, diced
- ½ Cup of bell pepper, diced
- 1 Cup of celery, diced
- 2 Cloves of garlic, minced
- ½ Teaspoon of salt
- ¼ Teaspoon of black pepper
- 1 10-Ounce can of cream of mushroom soup
- 1 10-Ounce can of cream of celery soup
- 1 Cup of uncooked rice
Preheat oven to 350˚
In a medium skillet over medium heat, break up and brown the breakfast sausage until there is no pink left.
Add the onion, bell pepper, and celery and continue cooking until onions are translucent.
Add the garlic, salt, and black pepper and continue to sauté for about 3 minutes more. Remove from heat and stir in the soups and rice mixing thoroughly.
Put mixture in a greased 13”x9”x2” baking dish.
Sprinkle a little chicken stock or water and cover with aluminum foil. Bake for 1 hour.
Be sure to sprinkle the chicken stock or water on top before you cover with foil or the rice on top will not be done and be hard and crunchy.