1 lb. sausage (hot is best)
1 lg. onion, chopped
1 c. chopped celery
1 lg. bell pepper, chopped
1 env. dry chicken noodle soup
1 c. raw rice
4 c. water

Use large vessel such as a dutch oven. Saute sausage in a very small amount of shortening until color changes. Add onion, celery and pepper, stir and cook until well mixed.

Add the dry soup, rice and water. Mix well, cover and cook until rice is done, about 20 minutes.