Ingredients

• 1 Tbsp Butter or oil
• 1 Tbsp White Flour (All Purpose Unbleached Flour)
• 2 C THRIVE Sausage Crumbles
• 1 C THRIVE Chopped Onions
• 1/2 C THRIVE Celery
• 1/4 C THRIVE Green Bell Peppers
• 1 Tbsp THRIVE Seasoning Garlic
• 1 tsp Salt, Table
• 1/2 tsp THRIVE Chefs Choice

Directions

1. Combine oil and flour in skillet and cook over medium heat stirring constantly until the mixture is dark red-brown. This is called a Roux in South Louisiana.
2. Reconstitute Sausage Crumbles but drain all liquid from them. Add to the roux and brown a little.
3. Add 1cup water and remaining ingredients (except cooked rice).
4. Cook about 30 minutes over low heat to combine flavors.
5. When cooked desired time, add enough cooked rice to make a "sticky dry mixture". It is not suppose to be soupy.
6. Fluff the mixture and serve immediately.
8. crawfish (mudbugs) and the usual seasonings. Cajuns always use what they call "the Holy Trinity" seasoning veggies--namely onions, celery and green bell peppers. Garlic is a given! Don't be afraid to use more than what is considered a "normal" amount. remember that one cup of raw rice is equal to three cups cooked.