Creative Casserole Recipes >
| | Sausage Paella
2 tablespoons of salad oil
6 sweet Italian sausages
2 small green peppers (1/2 pound), chopped
1 1/2 cups of chopped onion
1 garlic clove, crushed
2 teaspoons of paprika
1 teaspoon of salt
2 cups of long grain white rice
one 1 pound 12 ounce can of tomatoes, undrained
one 10 3/4 ounce can of condensed chicken broth, undiluted
Water
Parsley, optional
In hot oil in heavy 6 quart Dutch oven, over medium heat, brown sausage, remove, and set aside. Preheat oven to 350ºF.
To drippings in Dutch oven, add green pepper, onion, garlic and bay leaf; sauté stirring over medium heat until onion is tender, about 5 minutes.
Add paprika, salt, and rice to Dutch oven. Cook, stirring, until rice is lightly browned and coated with paprika, about 10 minutes.
Drain tomatoes; turn liquid into 4 cup measuring cup. Add chicken broth and enough water to make 4 cups; mix well. Add with tomatoes to Dutch oven; bring just to boiling; remove from heat.
Turn into a 3 quart casserole; arrange sausages, spoke fashion on top. Bake, covered, 1 hour or until rice has absorbed all liquid. Garnish with parsley, if desired. Makes 8 servings |
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