| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
Rice |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Margarine |
| 8 |
oz |
Smoked ham; diced |
| 8 |
oz |
Smoked sausage; diced |
| 1 |
c |
Diced green bell pepper |
| 1 |
c |
Diced celery |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Each oregano and basil |
| 4 |
sm |
Bay leaves |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper (up to) |
| 3 |
ds |
Tabasco sauce |
| 8 |
oz |
Tomato sauce |
| 1 1/2 |
c |
Rice |
| 1 1/2 |
c |
Chicken stock |
INSTRUCTIONS
Melt the margarine in a large skillet over medium high heat. Add the ham
and sausage; saute for 5 minutes. Add the bell pepper, celery, onion,
herbs, and seasonings. Cook, stirring occasionally, 8 to 10 minutes. Stir
in the tomato sauce. Add the rice and cook 5 to 6 minutes. Add the stock
and bring to a boil. Reduce the heat and simmer until the rice is tender,
about 20 minutes. Remove bay leaves before serving.
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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