| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken; cubed, or shrimp |
| 1 |
c |
Cooked ham; cubed |
| 2 |
md |
Tomatoes; diced |
| 2 |
c |
Water |
| 1 |
ts |
Salt |
| 3 |
tb |
Flour |
| 3 |
tb |
Butter |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1/2 |
c |
Green pepper; sliced |
| 1/2 |
c |
Celery; diced |
| 1 |
|
Onion; diced |
| 2 |
c |
Cooked rice; approx. |
INSTRUCTIONS
Saut. onion, green pepper, celery and mushrooms in skillet in butter;
brown vegetables very slightly. Then blend the flour and salt; add water
and any additional seasonings, according to taste as Tabasco,
Worcestershire sauce, soy sauce, etc. Bring the mixture to a boil; add the
chicken or shrimp and the ham; cook slowly for about 5 minutes. Serve over
hot rice. Serves 6.
Mixture may be frozen for later use.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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