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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (444g) Recipe makes 4 servings |
||
| Calories 734 | ||
| Calories from Fat 423 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.0g | 72% | |
| Saturated Fat 20.0g | 100% | |
| Monounsaturated Fat 19.0g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 121mg | 40% | |
| Sodium 2198mg | 91% | |
| Potassium 593mg | 16% | |
| Total Carbohydrate 47.0g | 15% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 5.7g | ||
| Protein 29.8g | 59% | |
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Quick Sausage & Rice Skillet
By: ThatBobbieGirl
Feb 27, 2004
This is a lost and found recipe. I originally found it in 1988, on the back of a package of smoked sausage. I made it quite often for my husband and me, with leftovers for the next days lunch. Then we moved, again, and the recipe got lost. I looked everywhere. I had tried to make it a few times, but couldn't remember everything that went in it, and it was wrong. Just wrong. In 1999, my husband's mother gave me a promotional copy of Quick Cooking magazine that she had received in the mail. I was so excited to find what appeared to be the exact recipe that I had lost, submitted by one of their contributors! After preparing it for my family, I knew I was right — I had found our long-lost favorite! The original recipe merely specified cheddar cheese, but I find we like it better, and can use less, if I use extra sharp cheddar.
SERVES 4
Ingredients
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1 1/2 cups water
- 1 tablespoon butter (I omit this)
- 1 lb fully cooked kielbasa or smoked sausage, sliced into 1/2 inch thick pieces
- 3/4 cup uncooked long grain rice
- 10 ounces frozen peas
- 1 (4 ounce) can mushroom stems and pieces, drained
- 4 ounces extra-sharp cheddar cheese, shredded
Directions
1
In a deep skillet (choose one that has a lid), combine soup, water and butter; bring to a boil.2
Add sausage and rice.3
Reduce heat; cover and simmer about 18 minutes or until rice is almost tender.4
Stir in peas and mushrooms.5
Cover and simmer 15 minutes more, or until rice is tender and peas are heated through.6
Sprinkle with cheese and cover.7
Let stand about 5 minutes, until cheese melts.8
NOTE: I've tried this with Cream of Mushroom soup and nobody liked it-- the Cream of Celery is essential to the flavor.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: shapeweaver
On May 10, 2008
I made this on 5/10/08 for mine and SO's dinner.I followed the recipe except for having to use cream of broccoli instead of the soup that was called for.But, we found this to be a pretty bland recipe, and I don't think it was because of the different soup,since cream of celery is pretty bland in itself. Maybe if the sausage was browned a little and some garlic powder was added it might perk it up some.I'm sorry we couldn't give it a higher rating. But thanks for posting anyway.
From: Mama_Jennie
On Jul 14, 2007
I changed it up just a little bit. I didn't use the peas or the mushrooms. I also added in about 1/2 cup each of chopped celery, onion, & bell pepper. I used ground pork sausage and I also used 1 cup chicken broth & 1/2 cup water. This dish came out OUTSTANDING!! My husband said this is one of the best sausage dishes he's ever had. Thanks so much for the keeper!
From: katygram59
On Jul 22, 2004
Made this tonight for dinner.OMG.This is absolutely wonderful.I did not add the butter as suggestionin the other posts,but I did add a few drops of liquid smoke.It really added that little "something". Thanks for the great recipe.This is definately a keeper.
From: RecipeNut
On Jul 14, 2004
Well, I made this exactly as written and we all loved it! Wouldn't change a thing and so easy to make. Thanks ThatBobbieGirl
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