- 4 tbsp butter
- 1 cup chopped onion
- 1/2 cup finely chopped bell pepper
- 1/2 cup chopped celery
- 1/2 cup finely chopped shallots
- 1 pound andouille sausage
- 3 cups of cooked rice
- One 3 oz can of mushroom pieces
- 1 cup of tomato juice
- 1/2 teaspoon of tobasco sauce
- 1 tbsp sugar
- 3 tbsp chile sauce
- 1 tsp Accent
- Salt and pepper to taste
- In skillet melt butter, then add onion, pepper, celery and shallots. Cook over low heat until tender.
- Add sausage, cook until meat is brown.
- Add rice, cook over low heat stirring constantly until rice is brown.
- Add mushroom pieces, tomato juice, tobasco, sugar, chile sauce, Accent, salt and pepper. Mix well.
- Place in casserole dish and bake at 350° for 30 minutes.
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