Sausage with Ravishing Rice

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Wow, now that I’ve posted an SMS recipe on a Sunday, let’s try getting back into blogging on a regular basis!  It finally started to feel like fall here today.  I think everyone on campus walked out of their apartment or dorm this morning and promptly turned around to grab a coat.  It was one of those days that’s perfectly comfortable in the sun, but when there’s a breeze or you’re in the shade you need to keep your hands in your pockets.  Well, at least, I did.  But I get cold just thinking about snow.

This baked casserole-style meal was perfect for this kind of weather.  My roommates and I only eat together about twice each week because of conflicting schedules, date nights, etc.  Oh, and because we all have such different tastes…  Everyone liked this dish, though!  It’s a slightly spicy, surprisingly filling rice and noodle dish, flavored with onions and peppers.  It’s a little bit time-consuming because of the baking, but could easily be prepped the night before.  I think next time I’ll reduce the onions to 3/4 cup, or maybe caramelize the onions beforehand, because the onion taste was a little bit strong for our tastes.  Other than that, though, we loved this!  We had it with leftover SMS muffins that I froze, which were a lovely side.

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All of your ingredients!

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No product placement intended, but I went to a couple of different stores and this was the only package of two pouches that measured 4.2 ounces, so I’m assuming it’s what Ms. Deen was referring to.

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Brown your sausage.  This was the only other small source of confusion, I didn’t know if the recipe meant Italian sausage, country sausage, or what.  I went with Italian.

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Bring your water to a boil, and add your rice and the chicken noodle soup pouches.  Boil for 10 minutes.

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Chop your onion, green (or orange) pepper, and celery.

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Add your veggies, sausage, butter, and all the spices except the paprika and almonds.  Pour the mixture into a greased 2-quart baking dish.  Honestly, if you have a 2 1/2-quart dish, I would seriously recommend that.  If not, make sure you put a baking sheet under the dish.

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Bake for 40-50 minutes at 350 degrees F.  Eat!

Sausage with Ravishing Rice

from The Lady and Sons, Too! by Paula Deen

Serves 6-8 (recipe says 10-12, but I think they’re lying)

1 pound fresh sausage

5 c. water

1 c. raw long-grain white rice

2 packages dry chicken noodle soup mix from a 4.2 ounce box (I used Lipton brand)

1 c. chopped onion

1 large green bell pepper, chopped (I used orange)

1 c. finely chopped celery

¼ c. butter

½ tsp. seasoned salt

1 tsp. house seasoning (or use ½ tsp. salt, ¼ tsp. black pepper, and ¼ tsp. garlic powder)

¼ c. chopped fresh parsley

¼ c. slivered almonds (I left these out because I didn’t have them)

1/8 tsp. paprika

Preheat oven to 350 degrees.  Crumble the sausage and cook in a skillet over medium heat until nicely browned; drain well and set aside.  In a large, heavy pot, bring the water to a boil, add the rice and soup mix, and cook for 10 minutes, stirring occasionally.  Add the sausage, onion, bell pepper, celery, butter, seasonings, and parsley.  Pour into a greased 2-quart casserole dish, top with almonds, and sprinkle with paprika.  Bake the casserole for 40-50 minutes, or until all liquid is absorbed.

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1 Comment

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One response to “Sausage with Ravishing Rice

  1. My mom makes a Sausage Rice Casserole that is sort of similar to this. I think she uses bulk pork sausage–like the Jimmy Dean stuff that comes in a tube–in hers, but all sausage is kind of the same in my opinion!

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