| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Tasso |
| 1 |
oz |
Ham, medium diced |
| 2 |
oz |
Andouille sausage |
| 3 |
oz |
Bacon fat |
| 1 |
|
Yellow onion, finely diced |
| 3 |
|
Stalks celery, finely diced |
| 2 |
|
Bell peppers, finely chopped |
| 2 |
|
Fresh chili peppers |
| 1 |
tb |
Garlic, chopped |
| 2 |
ts |
Dried thyme |
| 2 |
c |
Converted rice |
| 1 |
c |
Oyster liquid |
| 2 |
c |
Veal or beef stock |
|
|
Salt, white pepper, and cayenne to taste |
| 1 |
bn |
Green onions, chopped |
| 1 |
bn |
Parsley, chopped |
| 48 |
|
Raw oysters |
INSTRUCTIONS
Render tasso, ham, and sausage in bacon fat. Add onions, celery and bell
pepper, and saute' until translucent. Add chili pepper, garlic, and thyme,
and saute' until the garlic is blond. Add the rice, deglaxe with the oyster
liquid, then add stock, salt, white pepper, and cayenne. Bring to a boil,
reduce heat, and add green onions, parsley, and oysters. Cover and simmer,
stirring occasionally, until rice is cooked. Adjust seasonings (should be
spicy!) Makes about 6 1/2 cups.
NOTE: Tasso is very spicy and salty pork. Careful with adding salt.
Posted By elendil@yatcom.com (Edward J. Branley) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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