INGREDIENTS
1 lb
pork sausage (I use “hot”)
1
medium onion, diced
1 1/2 cups
finely diced celery
1/4 tsp
red pepper flakes (optional)
1 14.5 ounce can
chicken or vegetable broth
1 10.5 ounce can
cream of celery soup
1 cup
long-grain white rice
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