Sausage Supper

1-1 1/2 lbs sausage (ground or link)
1 medium onion, chopped
2 large green peppers, chopped
2 large celery stalks, chopped
1 1/2 tablespoons Italian Seasoning
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
sprinkling of dried parsley
sprinkling of crushed red pepper (optional)
1 can tomato paste
2 1/2 cups water
1/2 cup chicken broth
1 cup uncooked white rice (not instant)
1 can sliced olives, drained (optional)
grated cheddar, and sour cream

Brown sausage in large deep skillet or Dutch oven. If using link sausages cut into pieces.

Add onion, green pepper, and celery, sauteing until halfway cooked. Drain excess fat.

Add remaining ingredients except olives, cheese and sour cream.

Bring to a boil, reduce heat, cover and simmer 25-30 minutes or until liquid mostly absorbed.

Stir in olives and top with cheese; cover until cheese melts. (we don't do this)

Serve topped with sour cream.


This is quite tasty, but it definitely has a good bite to it. I took the picture after it had sat awhile, so it really looks much better. :)

Enjoy!