|Long grain and wild rice mix||6 Ounce (1 Package)|
|Ground pork sausage||3⁄4 Pound|
|Vegetable oil||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Sliced green onions||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chicken flavored bouillon cube||1|
|Sliced mushrooms||4 1⁄2 Ounce (1 Jar)|
Cook rice mix according to package directions.
Brown sausage in a Dutch oven, stirring until it crumbles.
Drain and set aside.
Combine oil and flour in Dutch oven; cook over medium heat, stirring constantly, until mixture is caramel-colored.
Stir in chopped onion and next 7 ingredients.
Drain mushrooms, reserving liquid; add water to mushroom liquid to equal 1 cup.
Add mushrooms and 1 cup liquid to Dutch oven.
Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes or until vegetables are tender.
Stir in rice and sausage; cook until thoroughly heated.