1 to 1 ½ lb country sausage
½ medium onion, diced
2 stalks of celery, diced
½ green pepper, diced
1 tbsp minced garlic (if you don’t have minced garlic, use 1 tsp garlic powder)
2 – 6 oz cans tomato paste
4 c beef broth
1 – 14 oz can diced tomatoes
1 tsp oregano
1 tsp cumin
1 tsp chili powder
1 Tbsp sweet basil
¼ tsp black pepper
¼ tsp white pepper (if you don’t have white pepper, double amount of black pepper),
½ tsp cayenne.
1 Tbsp of Worcestershire Sauce
1 ½ c long grain rice
Cut 1 lb country sausage in half lengthwise and then slice into about ½ inch pieces. If you can’t get country sausage, you can substitute kielbasa or polish sausage or any other similiar kind of sausage. A more heavily spiced sausage will add heat to the recipe so you may want to adjust your spices accordingly to suit your taste.
Fry sausage in a large pot until the sausage is cooked and little bits have stuck to the bottom of the pan. This will add flavour. Transfer sausage to a bowl. Drain off any excess fat.
Dice onion, celery and pepper. For this recipe I used a mix of yellow, orange and red pepper to add a bit of colour and because I had some chopped and ready in the freezer.
Now because the sausage I use leaves hardly any fat, for this next step I add a bit of olive oil to the pot. Add onion, celery and pepper. Saute until onions get that nice clear look to them.
Next add the tomato paste and let it brown a bit. What you’re doing here is allowing the sugar in the tomato paste to start to caramelize. This deepens the flavour and the colour but you do have to stir it constantly over medium heat so that it doesn’t burn. It will take a few minutes until the tomato paste turns a dark, dark red colour.
Stir in 2 c of the beef broth. (As you can see, hubby decided to come help while I manned the camera.)
Add spices and worchestershire sauce. Stir in diced tomatoes and last 2 c of beef broth.
At this point you’ll want to taste to determine if you want more spices. We find this is plenty spicy but go ahead and adjust this to suit your family’s tastes.
Add back the cooked sausage.
Lastly, stir in the rice.
Cook over very low heat until the rice is done.
Check and stir often. If needed add extra water until rice is completely cooked. This may take up to an hour. Don’t try to cook it too fast or over higher heat. The rice with stick to the bottom of the pot and burn.
Serve and enjoy.