1/2 to 1 pound spicy bulk pork breakfast sausage SEE NOTE
1/4 cup minced onion
1 3/4 cup chicken broth
1/2 cup long-grain rice
1 tablespoon fresh minced parsley or 1 teaspoon dried parsley flakes (optional)
salt and pepper
In a medium skilled, brown the sausage until browned and no longer pink. Break the sausage into pieces. Add minced onion and cook 2 minutes longer. Pour off most of the excess fat. Stir in broth and rice. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed. Add parsley if desired and toss. Taste and add salt and pepper to taste. Serve with your favorite Cajun hot sauces.
NOTE: Andouille sausage is excellent in this recipe.