| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Taste5 |
4 |
servings |
INGREDIENTS
|
|
=== SEASONING MIX === |
| 2 |
|
Bay leaves |
| 1 |
ts |
Salt |
| 1 |
ts |
Gumbo file |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Cayenne |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Thyme leaves |
| 1/4 |
ts |
Ground cloves |
|
|
=== PREPARATION === |
| 3 |
tb |
Butter |
| 2 |
c |
Chopped onion |
| 1 |
c |
Chopped green bell pepper |
| 1 |
c |
Chopped celery |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Minced parsley |
| 1 |
c |
Finely-chopped Tasso ham |
| 1 |
lb |
Lean pork; cut 1/2" cubes |
| 6 |
|
Smoked Andouille sausages; sliced 1/2" thick |
| 1 1/2 |
c |
Raw long-grain white rice |
| 1 |
cn |
Whole tomatoes – (16 oz); drained |
| 3 |
c |
Beef stock |
| 1 |
pt |
Fresh-shucked oysters – (abt 24 medium); drained |
INSTRUCTIONS
Make seasoning mix: Grind bay leaves and mix with remaining spices and
herbs.
In a heavy 7- to 8-quart pot or kettle melt butter over low heat. Add
onions, green pepper, celery, garlic, parsley, Tasso and pork and brown
over low heat, stirring constantly, 15 minutes. Add sausage and seasoning
mix, mix thoroughly and continue cooking, stirring frequently, for 20
minutes.
Add rice, raise heat to medium and cook 5 minutes, or until rice is lightly
browned, stirring and scraping sides and bottom of pot. Add tomatoes, stock
and oysters and mix gently. Raise heat to high, bring to a boil and cook,
uncovered, 5 minutes.
Cover pot, reduce heat to low and cook 40 minutes, stirring gently every 5
to 10 minutes. If too dry, add 1/4 to 1/2 cup water after about 30 minutes.
Uncover pot, raise heat to medium and allow rice to dry out, about 10
minutes without stirring. Stir very gently, so as not to break up oysters
and serve immediately.
This recipe yields 4 to 6 servings.
Source: "TASTE with David Rosengarten - (Show # TS-4706) - from the TV FOOD
NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David Rosengarten
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