| 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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