Cajun Cook
Senior Cook
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."
Ingredients:
- 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.
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