30m
PREP TIME
1hr 30m
COOK TIME
236
CALORIES
14
INGREDIENTS
Servings: 15 (2/3 cup)
Ingredients
- 1 package Zatarain's® Yellow Rice Mix
- 1 package (8 1/2 ounces) cornbread mix
- 1/2 pound Italian sausage
- 1/4 cup butter
- 1 medium green bell pepper, chopped
- 1 small white onion, chopped
- 3 green onions, chopped
- 3 ribs celery, chopped
- 4 cloves garlic, crushed
- 2 teaspoons Zatarain's® New Orleans Style Creole Seasoning
- 1/2 cup freshly chopped parsley
- 3 eggs
- 1 1/2 cups chicken stock
- 3 bay leaves
INSTRUCTIONS
- 1 Prepare Yellow Rice Mix and cornbread mix as directed on package
- 2 Preheat oven to 350°F. Cook and stir sausage in large skillet on medium-high heat 3 minutes or until no longer pink. Remove sausage with slotted spoon. Add butter to drippings in skillet on medium heat. Add bell pepper, onion, celery and green onions; cook and stir 5 minutes or until vegetables soften. Add garlic and Creole Seasoning; cook and stir 30 seconds
- 3 Crumble cornbread into large bowl. Stir in rice, vegetables, sausage, parsley and bay leaves. Beat eggs in medium bowl. Stir in stock. Add to rice mixture; mix well. Spoon into baking dish
- 4 Bake 1 hour or until top is lightly browned. Remove bay leaves before serving
