| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Main course, Veal, Et, Cajun & cre | 8 | Servings | |
INGREDIENTS
| 1 | Onion; coarsely diced | |
| 1 | lg | Green bell pepper; chopped |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Cayenne pepper; or to taste |
| 1/2 | ts | Dried oregano; crushed |
| 1/2 | ts | Dried thyme; crushed |
| 1/2 | ts | Dried basil; crushed |
| 1 | Bay leaf | |
| 1 | tb | Butter or margarine AND cooking oil |
| 3 | c | Cooked rice |
| 2 | c | Large shrimp (about 1 pound), cleaned & cooked |
| 2 | c | Cubed cooked ham (about 1-1 1/4 pound) |
| 1 | cn | Peeled tomatoes (16 ounces); undrained & chopped |
| 1 | ts | Natural hickory seasoning |
| 1 | ts | Cajun seasoning |
| 6 | ds | Tabasco sauce; or to taste |
INSTRUCTIONS
In large skillet over medium heat, cook onion, bell pepper, garlic, cayenne pepper and herbs in butter and oil until tender. Stir in remaining ingredients. Cook for 10-15 minutes or until heated through, stirring occasionally. Serve immediately. Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #755 by Creedenite@aol.com on Aug 21, 1997
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