Makes 5 servings
|8||ounces kielbasa sausage, cut in 1/4-inch slices|
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|1||medium onion, diced|
|1||medium green bell pepper, diced|
|2||stalks celery, thinly sliced|
|1||tablespoon chicken bouillon granules|
|1||tablespoon steak sauce|
|3||bay leaves or 1 teaspoon dried thyme leaves|
|1/4||to 1/2 teaspoon hot pepper sauce|
|1||cup uncooked instant rice|
|1/2||cup chopped parsley (optional)|
- Combine sausage, tomatoes with juice, onion, bell pepper, celery, bouillon, steak sauce, bay leaves, sugar and hot pepper sauce in slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours.
- Remove bay leaves; stir in rice and water. Cook on HIGH 25 minutes or until rice is done. Stir in parsley, if desired.
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