| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun & cre, Et, Main course, Veal |
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion, coarsely diced |
| 1 |
|
Green bell pepper, chopped |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
t |
Cayenne pepper, or to taste |
| 1/2 |
t |
Dried oregano, crushed |
| 1/2 |
t |
Dried thyme, crushed |
| 1/2 |
t |
Dried basil, crushed |
| 1 |
|
Bay leaf |
| 1 |
T |
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 |
|
Peeled tomatoes, 16 ounces |
|
|
undrained & chopped |
| 1 |
t |
Natural hickory seasoning |
| 1 |
t |
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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