Country Rice & Sausage

Well, it's the night before Thanksgiving, so I wanted to cook something "light" for dinner. Ha! I found this recipe the other day in a cookbook at the library. One great thing about working in the library is that we have hundreds of cookbooks. If I ever get a free moment, I'll grab a cookbook off the shelf and just thumb through until something interesting pops out at me. Well this one jumped off the page. Jason loved this dish. He said it reminded him of "dirty rice" but since I used sausage, it would be more like a "poor, white trash, dirty rice." Thanks Jason.

White trash or not, this was really good. Be careful with the red pepper flakes if you don't like things spicy!!

Country Rice & Sausage:
2 cups cooked rice
1 (16 oz) package of pork sausage (I used Bob Evans)
1 onion, chopped
1/2 cup water
1 large carrot, chopped
2 stalks celery, sliced thin
1/8 teaspoon red pepper flakes
4-5 fresh sage leaves (or 1/4 teaspoon of dried sage)
Salt & Pepper

Directions:
1. Cook rice according to package directions.
2. Cook sausage until brown and crumbled.
3. Remove sausage from pan and drain on paper towels.
4. Add celery, onion, carrots, red pepper and salt & pepper to pan and brown.
5. Add water to veggie mixture.
6. Cover, reduce heat and simmer for 4 minutes.
7. Return cooked sausage to pan and stir in cooked rice.
8. Check seasoning and add more salt & pepper if needed.