You can assemble this dish the night before through Step 4 (do not add broth), and refrigerate. Stir in broth just before baking.
How to Make It
Step 1
Heat 1/2 cup chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove toasted pecans from skillet.
Step 2
Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.
Step 3
Melt butter in hot drippings over medium heat. Add onion and celery, and sauté 10 to 15 minutes or until celery is tender.
Step 4
Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 3 ingredients in a lightly greased 13- x 9-inch baking dish. Stir in chicken broth until well blended.
Step 5
Bake, covered, at 325° for 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped pecans on top.
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