I made this very nearly like it was written. I didn't have celery, and didn't worry about it. It was just fine without it. This was tasty and an easy recipe to put together.
4-5 Cups cooked rice
1 pound uncooked sausage (or ground beef)
*1 -3 Tablespoons Creole Seasoning (I use Tony Chachere’s)
1 stalk celery, chopped
1 small onion, chopped
1/2 Bell Pepper, chopped
2 Tablespoons chopped or minced garlic
4 Tablespoons fresh chopped parsley (or 2 Tablespoons dried)
*For the Creole seasoning: Start on the low end and add more after the rice has been stirred in if you like more seasoning. This adds the spiciness so you want to do it to your personal taste.
I omitted the celery, used Jimmy Dean hot sausage, and my own Creole seasoning made from Emeril's recipe. I made a half-batch using 1/2 lb. sausage and 3 cups rice. I used 1 1/2 TB of Creole seasoning, which may have been aggressive considering it is the equivalent of Christy's max. There was additional heat from the sausage that I didn't take into consideration. We do like spicy stuff, but this was on the hot side for us.
I served this with roasted asparagus, garlic bread and a wonderful Brancott Pinot Grigio from New Zealand ($6.97 at Costco). This wine had the right balance of fruit and acidity. The fruitiness paired well with the spiciness of the dish.
The link above will take you directly to this recipe, plus the accompanying story. She has great stories.