Evelyn Fitzgerald
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 lb Jimmy Dean sausage (sage or hot)
• 1 cup onion, chopped
• 1 cup celery chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow pepper, chopped
• 2 cloves garlic, chopped
• 2 (10 oz) cans cream of mushroom soup
• 1 (10 oz) can cream of chicken soup
• 1 cup raw rice
• 1/4 tsp salt
• 1/4 tsp pepper
• Louisiana Hot Sauce® to taste (optional)

Brown sausage in a skillet. Drain the grease, remove the sausage and return the grease to the skillet. (If the sausage is too lean, it may be necessary to add 1 tablespoon of cooking oil to sauté the vegetables.) Add the chopped onions, celery, peppers, and garlic. Sauté well. Add the cooked sausage and the soups. Heat thoroughly, making sure all the ingredients are mixed well. Add the rice and the seasonings. Mix. Pour into a casserole sprayed with Pam®. Cover and bake at 350 degrees for 1 hour. Serves 4 to 6.

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