Prep 30 mins
Cook 40 mins
This recipe was printed in the "Arizona Republic" newspaper. It is a recipe from a local restaurant called Baby Kays.
- 1⁄4 lb hot pork sausage
- 1 lb ground beef
- cayenne pepper, to taste
- black pepper, to taste
- salt, to taste
- 1 chopped onion
- 2 stalks celery, chopped
- 1⁄2 green bell pepper, chopped
- 1 1⁄2 cups cooked long grain rice (Mahatma brand)
- In a large skillet, brown the sausage and ground beef over medium heat.
- Add cayenne pepper, black pepper and salt to taste.
- Add onion, celery, and green pepper and cook until tender.
- About 5 minutes.
- Stir in cooked rice and serve.
What a simple and tasty dish! The use of pork and hamburger make for a nice combination of flavors with the hot pork adding a bit of heat (plus the cayenne pepper). The chopped vegetables interspersed throughout the dish are not only flavorful but pretty as well. This dish is more meat than rice so one could stretch this dish with the addition of cooked rice if they desired. [I added about 1 teaspoon of Mrs. Dash seasoning (no salt version) for a little more flavor.]
We loved this. I used a tube of sage sausage and omitted the hamburger. We also added some black eyed peas.
Very tasty! I used andouille sausage, and I only had a red bell pepper instead of the green; otherwise the recipe was made as directed. Everybody ate it, which is shocking enough, but even all the leftovers were polished off, too. I will definitely make this again; thanks! :)