| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cajun |
Cajun |
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Scallions |
| 1 |
|
Bell pepper |
|
|
Few cloves garlic |
|
|
Few stalks celery |
|
|
Sausage or pork chop or chicken |
|
|
(dark meat) or country ham |
|
|
Rice and water (1 lb meat with this much veggie is enough for 2-3 cups rice) |
| 1/4 |
c |
Parsley |
|
|
Thyme; bay leaf, etc. |
|
|
Tony chachere's creole spice |
INSTRUCTIONS
MEAT POSSIBILITIES
Brown the meat for a few minutes, then add the veggies to coat them with
the juice. Add the water, herbs, and spice and boil till the meat is about
cooked; add the rice and cook till the rice is done. Serve with Tabasco and
French bread.
This is a cajun recipe, to make it creole add some tomato paste, use a
little more water than the rice will absorb so you have some sauce, and
possibly use seafood instead of the meat. Since shrimp and crawfish cook
quickly, they should be added after the rice has been going 15 minutes or
so.
Posted to recipelu-digest Volume 01 Number 254 by James and Susan Kirkland
<kirkland@gj.net> on Nov 13, 1997
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”