1. Heat oil in a skillet and add the celery. Cook for 2-3 minutes then add the bell pepper. Cook for an additional 2-3 minutes then add the onion. Cook this until onion is starting to turn translucent or become soft. 2. Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink. 3. Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water. 4. Bring to boil, then reduce heat to low and allow rice to cook. This should take around 15-20 minutes. 5. Sprinkle with 3/4 of cheese and mix all together. Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes. 6. NOTE: I've only made this with Cream of Celery soup. From what I understand Cream of Mushroom will not work per original recipe's author. The Cream of Celery soup is essential to the flavor. ---------------------------------------------------------------------------
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