What can I make with sausage and rice?!
1 lb sausage -
8 oz sour cream -- use fat free to help cut down the fat -
1 can cream of mushroom soup -
1 can of corn --
2 cups of rice (raw) --
water
Brown sausage and drain well. Drain and save liquid from corn. Using the liquid from the corn and adding water to make 4.25 cups cook the rice. Mix all ingredients into casserole dish; cover; heat at 350 for 15 minutes or until heated through out.
nfd?
Answers: Sausage Rice Casserole
1 lb sausage -
8 oz sour cream -- use fat free to help cut down the fat -
1 can cream of mushroom soup -
1 can of corn --
2 cups of rice (raw) --
water
Brown sausage and drain well. Drain and save liquid from corn. Using the liquid from the corn and adding water to make 4.25 cups cook the rice. Mix all ingredients into casserole dish; cover; heat at 350 for 15 minutes or until heated through out.
nfd?
fried rice...chinese sausage is good with it
You can make a fried rice if you have a wok. grab 6 eggs beaten, and pour some oil in the wok. Fry the eggs and when they are almost done toss in the sausage. Toss a few more times and then add the rice. Fry for about another minute or two. You can toss in peas or corn or pretty much anything else that you like. Yum
Why not make jambalaya. Saute 1 diced onion, 1 diced bell pepper, two stalks diced celery in a couple of tablespoons of olive oil until the vegetables are translucent. Add the sausage, 2 cups rice, 1 clove diced garlic, 2 tablespoons tomato paste, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 teaspoon of dried oregano. Stir to combine and make sure the tomato paste is evenly distribute. Add 3 cups of chicken broth, bring to a boil and then cover a turn heat down to low. Allow it to cook without removing the cover for 20 minutes.
It's easy and very flavorful.
fried rice
add some carrots and veggies
or just have sausage and rice with ketchup and egg or something
or a roll. lol, i never tried it yet
wrap rice all over the sausage, but what kinda sausage is this
Red Beans and Rice
1 lb smoked sausage, sliced,
4 (16 ounce) cans red beans, drained and rinsed
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
1 pinch rosemary, crumbled
1/8 cup liquid smoke
1 (4 ounce) can green chilies, drained
1. Mix all ingredients well in a crock pot.
2. Cook on low for 6-8 hours.
3. Remove bay leaf.
4. Serve with steamed rice with hot sauce on the side.
hi! if u made a pauha with saucage. it is a great idea.
rinse the rice in water then fry it with olive oil.now put some turmerric in it . and then put some vegetables like beans ,potatoe and more.fry it again .
garnish it with pudina.
and serve it .it is a great recipie.i tried it and i love it . i learn it from my mother .
it is also a fat free dish.
You did not state what kind of sausage and rice yoiu have. So I would say, make sausage and rice.
ITALIAN SAUSAGE WITH RICE
1 jar Ragu Italian Cooking Sauce
2 lbs. Italian sausage
8 oz. mozzarella, sliced
1 c. rice, uncooked
Preheat oven to 350 degrees. Cook rice according to package directions. Slowly cook sausage. Drain fat. Add 1 jar Ragu cooking sauce. Bring to boil. Remove from heat. Place one half of cooked rice in buttered 2 quart casserole dish. Add half the sauce mixture and half the cheese. Repeat layers.
something rather simple to make with ingredients from kitchen:
Figuring an Original Recipe:
- Fry lean sausage links cut in small pieces
- cook White Rice
- steam Broccoli Florets together (this way keeps vitimans in and soften til have slight crunch)
-mix in seperate bowel Ketchup, Yellow Mustard and Oil and Vinegar Dressing and Lime Juice and
drizzle over that on dish
-sprinkle Shredded Sharp Cheese on top to melt
-also, if you have in spice rack, dash of Minced Onion
Mix together and serve on top of like dude says below, Cornbread.
I have wanted a dish with Sausage, since i saw Rachael Ray get glad about having sausage dish on her show.
The audience made a big to do about that also.
Who doesn't like sauage?
Member below, reccommends:TASSO,
a highly seasoned, intensely flavored smoked Pork from, Louisiana.
* I like the cinnamon and paprika with the spicy stuff that one puts in that.
JAMBALAYA
.
Red beans is a classic New Orleans Monday dinner. The pot is put on in the morning before laundry day starts.
Bayou Red Beans & Rice
INGREDIENTS:
1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
dash of ground cayenne pepper, or to taste
12 to 16 ounces smoked sausage, sliced
PREPARATION:
Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally
Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary. Serve over hot rice.
Serves 6.
2 cups cooked rice
Smoked Sausage
1 small onion chopped fine
1 clove garlic chopped fine
BBQ Sauce
Slice and fry sausage with onions and garlic in a little butter. Make rice while cooking the sausage. Combine rice and sausage with BBQ sauce to taste. Serve warm with crusty bread and a green salad.
Jambalaya Salad
Prep: 45 minutes
Chill: 4 hours
Ingredients
1/3 cup olive oil
2 teaspoons finely shredded orange peel
1/3 cup orange juice
1/4 cup lemon juice
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
2 cups long grain rice
4 cups water
1/8 teaspoon salt
1/2 pound cooked andouille sausage or other cooked, smoked sausage
1 tablespoon olive oil
2 large onions, chopped (2 cups)
1 pound cooked and peeled crawfish tails or cooked, peeled, and deveined shrimp
2 medium tomatoes, chopped (about 1-1/3 cups)
2 15-ounce cans black-eyed peas, rinsed and drained (optional)
2 medium green, red, and/or yellow sweet peppers, chopped (1-1/2 cups)
1/2 cup snipped parsley
Directions
1. In a screw-top jar, combine the 1/3 cup olive oil, the orange peel, orange juice, lemon juice, thyme, garlic, the 1/2 teaspoon salt, the red pepper flakes, and black pepper. Cover and shake dressing well. Use immediately or chill. Shake again before using.
2. Combine rice, water and the 1/8 teaspoon salt in a large saucepan. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat; rinse rice well with cool water. Drain and set aside.
3. Bias-slice sausage into 1/2-inch pieces. In a large skillet, brown sausage over medium-high heat for 2 to 3 minutes. Drain off fat. Remove sausage from skillet. Add the 1 tablespoon oil to skillet; cook onion in hot oil until tender, stirring occasionally.
4. Combine rice, sausage, onion, cooked crawfish tails or shrimp, tomato, black-eyed peas (if desired), sweet pepper, and parsley in a very large bowl. Add the dressing; toss well. Cover and chill for at least 4 hours or up to 24 hours. Makes 16 to 20 servings.
Note: If desired, serve salad on a bed of mixed greens.
Red Beans and Rice
Ingredients:
10 (1/2-cup rice and 2/3-cup bean servings Ingredients
1 pound dry red beans or dry red kidney beans
2 pounds smoked sausage cut up
1 medium onion, chopped
1 medium green sweet pepper, chopped
2 stalks celery, chopped
2 bay leaves
1/4 to 1/2 teaspoon cayenne pepper
4 cloves garlic, minced
1/4 teaspoon salt
5 cups hot cooked brown or white rice
Directions
1. Rinse beans. In a large Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
2. Drain and rinse beans. Return beans to Dutch oven. Add sausage, onion, sweet pepper, celery, bay leaves, cayenne pepper, garlic, and 6 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/2 hours or until beans are tender, stirring occasionally. (Add additional water during cooking, if necessary.)
3. Remove pork hock. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bone.
4. Return chopped meat to Dutch oven. Return to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes more or until a thick gravy forms, stirring occasionally.
5. Discard bay leaves. Stir in salt. Serve the bean mixture over hot cooked rice. Makes 10 (1/2-cup rice and 2/3-cup bean) servings.
You should have some "tasso" to go with the sausage
Some corn bread would go good with it.