We have had such a blast cooking your Louisiana Rice recipes. This recipe is easy and you can have dinner ready in less than an hour without making a huge mess in the kitchen.

According to Tyler Murad who submitted this delicious recipe, it is great as a rice dressing or a stuffing. Everyone in the office seemed to love it, and I think it would be an excellent addition to my Thanksgiving dinner table.

1 1/2 cups uncooked rice
1 lb breakfast sausage from The Roaming Butcher
1 cup diced celery
1 cup diced onion
1 cup diced bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 3/4 cups chicken stock
1 bay leaf
"Preheat oven to 350 degrees. Pour rice into a baking dish and set aside.
In a large skillet, brown the sausage over medium heat until crumbly and cooked through, about 8 minutes. Remove from pan and drain excess grease. Add the celery, onion, and bell pepper to pan, cooking until softened for about 3-4 minutes. Add the sausage back to pan along with the chicken stock, salt, garlic powder, black pepper, and bay leaf. Stir and taste, adding salt if needed. Cover and bring to a boil. Pour boiling broth over the rice and stir. Cover dish with aluminum foil or oven-proof lid. Bake for 40 minutes or until rice is tender and all the liquid has been absorbed."

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