Time
prep 0:30
total 1:30
Ingredients
| 1 to 2 | links smoked sausage, cut in 1/4 in. pieces and halved | | 1 lb. | pork sausage (I use Italian) | | 1 cup | boiling water | | 2 stalks | celery, diced | | 2 | onions, chopped | | 1 to 2 clove | garlic, diced or | | 1 tsp. | dried minced garlic | | 1 cup | chicken broth | | 1 cup | uncooked rice | | 1/2 | bell pepper, diced | | Shallots and parsley (optional) | | 1 tbsp. | gumbo file powder | | 1/2 can | tomato paste | | 1 tsp. | basil |
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Instructions
Fry pork and smoked sausage and crumble sausage as ground meat. Add seasoning and sauté until tender. Add chicken broth, rice and water. Bake at 400°F for 1 hour.
Author's Comments
I borrowed this from Mrs. Elvena Lestremau. One of the most remarkable people I knew in New Orleans.
I also stuff my turkey w/this and it is the best.
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