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List of ingredients:

  1. One pound roll of your favorite breakfast sausage. Works perfectly with turkey sausage or perhaps vegetable protein meat substitute.
  2. 2/3 cup of chopped onion.
  3. 2/3 cup of chopped celery.
  4. 2/3 cup of chopped green pepper. This chopped vegetable mix can be bought at most groceries in the frozen foodsif you want to take an easier and quickerroute some have it in the produce section fresh.
  5. Twocubes ortwo tsp. chicken flavoured bouillon. 1 if you like less salty, 2 if you like slightly salty.
  6. Two packets of Pioneer brand Country Gravy "Sausage Flavored"
  7. Four cups cold water.
  8. 1/4 to 1/2tsp. black pepper. Depending on how much you like pepper.
  9. 1/4 cup dried chives.
  10. 1/4 cup dried cilantro (fresh herbs may be used instead of dried, also more or less to taste)
  11. Two eggs optional.
  12. Two cups cooked rice cooked fresh for this recipe.
Brown your sausage thoroughly in an 6 qt minimum stock pot or dutch oven. Drain in a colander or sieve and set aside to continue draining, the more fat that drains the better.

In a medium mixing bowl add two cups cold water. Tear open the two packs of gravy mix and briskly mix into the two cups of cold water. Once fully mixed, no lumps or dry mix left, add the other two cups of cold water, mix and pour into the pot.

Add chicken flavoured bouillon.

Bring to slow boil stirring o-constantly until gravy is thickened nicely.

Add your herbs, sausage,and vegetables and mix well.

Option: Season and scramble the two eggs in a small pan breaking into small bite sized piecesthen add to the pot.

Simmer for at least 30 minutes if frozen vegetables are used, 45 minutes for fresh.

Stir in the cooked rice and heat to desired temp.

Serve immediately while smooth and creamy with Cold glass of milk or hot coffee.

Leftovers are great if placed into a Pam sprayedglass baking dish and baked for 45 minutes @ 350. Becomes kind of a loaf, still tastes great but the rice will absorb most of the liquid and the dish becomes thicker.

Let me know if you try this and or if you make any variations.
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