| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Onion,; chopped |
| 1 |
c |
Green pepper,; chopped |
| 1 |
c |
Celery,; chopped |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Green onion,; chopped |
| 1 |
|
Jalapeno pepper,; seeded and chopped |
| 1 |
c |
Andouille sausage,; sliced and sauteed |
| 1/3 |
c |
Pickled pork,; boiled with seafood boil |
| 1/3 |
c |
Tasso ham,; diced and sauteed |
| 1 |
c |
Skinless chicken,; sauteed and diced |
| 1 |
|
Bay leaf |
|
|
Poultry Magic |
| 1 |
ts |
Paul Prudhomme's Seafood Magic |
| 1 |
pn |
Freshly ground black pepper |
| 1 |
pn |
White pepper |
| 1 |
tb |
Hot sauce |
|
|
Chicken stock |
| 1 |
c |
Raw shrimp |
| 4 |
c |
Cooked rice |
| 1 |
tb |
Parsley, chopped |
INSTRUCTIONS
Put the vegetables in a 4 quart saucepan and cook them over low heat for 10
to 15 minutes. Add Andouille, Tasso, pickled pork, chicken, and spices. Add
enough chicken stock to cover and simmer until the mixture becomes thick,
about 15 minutes. Add shrimp and rice, mix in parsley, cook two more
minutes and serve.
Yield: 6 servings
Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155
Posted to MC-Recipe Digest V1 #251
Date: Sat, 19 Oct 1996 21:54:41 -0400
From: Meg Antczak <meginny@frontiernet.net>
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