Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
Combine the rice and water in a saucepan, and bring to a boil.
Brown onion and bell pepper. Thinly slice sausage and brown. Add rice and tomato sauce. Mix and simmer for 15 minutes.
Fry sausage until brown and drain off grease.
Saute mushrooms, celery and onions in butter until tender.
Add flour and stir until smooth.
Gradually add milk, stirring constantly and keep stirring until sauce is thick and smooth.
Add Worcestershire sauce, rice and sausage to mushroom sauce and place mixture in a greased casserole dish.
Top with buttered bread crumbs and bake at 375\u00b0F for 30 minutes.
Cook rice as directed (omit butter).
Brown sausage and drain. Mix rice and sausage.
Add mushrooms and saute.
Brown sausage in frying pan and drain the fat.
Arrange rice and sausage meat in alternate layers with onion.
Pour on undiluted tomato soup.
Top with shredded cheese.
Cover and bake at 350\u00b0 for 30 minutes.
Place shrimp in a glass/ceramic bowl.
Add olive oil, basil and pepper.
Marinate 30 to 45 minutes.
Heat wine, prick sausages and poach 3 minutes.
Place sausages on grill; cook until done. Add shrimp; grill 2 1/2 minutes per side.
Place on Red, Red Rice. Serves 4.
Cut onion in small pieces and saute in oil in a large pot until tender.
Wash kidney beans and add to pot.
Fill with water about 2 fingers above beans.
Bring to hard boil over high heat. Reduce heat to medium and cook for 3 hours adding water as necessary.
When beans are cooked wash sausage; cut into small pieces and add to beans.
Reduce to low heat and cook for 1 more hour.
When completely done, salt and pepper to taste.
Prepare rice and serve beans and sausage over rice.
Make red beans and rice as package directs.
Cut the Polish sausage up and place in mixture.
Add 1/4 cup water extra, simmer until done!
As Justin Wilson would say, \"I guaranteeeeeeee!!!!!!!!
Put all ingredients except rice and sausage in a 2-quart saucepan.
Bring to a boil; reduce heat.
Simmer for 2 hours.
Add sausage in the last 30 minutes.
Serve over rice.
Cook red beans and rice per package directions.
Poke holes in sausage with fork.
Add sausage halfway through cooking time of red beans and rice.
Finish cooking.
Season chicken with salt and pepper.
Melt butter in a black pot and brown chicken well.
Remove and brown sausage.
Remove. Add onion, bell pepper and garlic.
Simmer 5 minutes.
Add tomato sauce, Ro-Tel tomatoes, sage and thyme.
Simmer 10 minutes.
Add chicken and sausage and simmer until chicken becomes tender.
Add rice, green onions and parsley.
Stir and add enough water to cover ingredients plus 1 inch.
Bring to a boil and taste for seasoning.
Cover and cook on low heat until rice is tender, about 30 minutes.
Cook all on medium heat.
Cook 1 cup rice and 1 cup water (if using Minute rice, add rice to boiling water).
After rice is done, add to cooked mixture.
In crock-pot, combine tomatoes with juice, red beans and sausage.
Allow to slow cook all day, then serve over fluffy rice. Mexican cornbread and a green salad complete this meal.
(No other seasoning is needed, the sausage and tomatoes are enough.)
Heat to boiling the tomato paste, water, bacon grease, onion and bell pepper.
You may prefer to saute onion and pepper in bacon grease first.
Remove from heat; stir in rice and sausage. Put in casserole dish and bake, covered, for 30 minutes at 350\u00b0. Take out and stir up; cover and cook for 30 minutes more.
Preheat
oven
to
350\u00b0.
Place
1
large
size
(14
x 20-inch) Reynolds
oven
cooking bag in a 13 x 9-inch pan; add flour to bag,
twist
end
and
shake bag to coat.
Add next 7 ingredients; squeeze bag to blend.
Add red beans and sausage; turn bag to blend ingredients.
Arrange ingredients in an even layer.
Close
bag
with
nylon tie; cut six 1/2-inch slits in top of bag.
Bake for 50 to 60 minutes until rice is done.
Fry bacon; remove from grease and cool.
Saute onion and bell pepper in bacon grease.
In a casserole dish, mix rice, tomato paste, salt, pepper, brown sugar, sauteed onions and peppers with grease and crumbled bacon.
Slice sausage and place on top.
Cook, covered, for 1 hour and 15 minutes at 375\u00b0.
Fluff with a fork and place back in the oven for 15 minutes.
Cook beans and spices slowly until beans are done. Add sausage when beans are cooked.
Let beans and sausage come to a boil, then let simmer. Serve over rice.
Saute 1st three ingredients.
Add tomato paste and water; bring to a boil.
Add rice and stir well.
Add sausage.
Stir and bring to a slow boil.
Cover and simmer 45 minutes.
Halfway through cooking time, stir and add water, if necessary.
Boil sausage in water for 15 minutes.
Drain sausage, pouring broth into measuring cup.
Add tomato juice from canned tomatoes to make 4 cups of liquid.
(Add water if necessary.)
Pour mixture back into pot.
Add rice.
Add crushed tomatoes, then add spices. Bring to a boil, then reduce heat and simmer for 45 to 55 minutes.