1 lb pork sausage
1 large onion chopped
3 stalks celery chopped
½ green bell pepper chopped
3 Cloves garlic, minced
1 Tablespoon Creole seasoning
1 teaspoon dried thyme
1-2 Tablespoon Worcestershire sauce
1-2 teaspoons hot sauce
2 cups white rice, well rinsed
2 cups beef broth
2 cups beef broth
2 cups water
1 bay leaf
3 Tablespoons fresh Parsley OR
3 teaspoons dried Parsley
Instructions:
Heat a 5-6 quart pot or skillet.
When hot, add your pork sausage.
When hot, add your pork sausage.
Stir until the meat has broken up.
Cook and stir until all the meat has browned.
Add onion, celery, green bell pepper, minced garlic, Creole seasoning, dried thyme, Worcestershire sauce, and hot sauce. Stir and cook until onions and bell peppers have softened a bit, about 2 minutes.
Add rice, beef broth, and water and stir with spoon, ensuring all brown bits are removed from the bottom.
Place bay leaf on top of mixture.
Cover with lid and bring to a boil.
After boiling turn down to simmer and cook until rice is tender.
Cover with lid and bring to a boil.
After boiling turn down to simmer and cook until rice is tender.
Add parsley to rice.
Fluff with fork before serving.
