| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Cajun | Cajun, Seafood, Ceideburg 2 | 4 | Servings |
INGREDIENTS
| 1 | Green pepper, diced | |
| 1 | Onion, sliced | |
| 2 | Tomatoes, chopped | |
| 2 | Cloves garlic, minced | |
| 1 | ts | Thyme |
| 1/4 | lb | Ham, diced |
| 1/4 | lb | Spicy or smoked sausage, sliced |
| 2 | tb | Oil |
| 1 | tb | Tomato paste |
| 1 | c | Chicken broth |
| 3 | Peaches, sliced | |
| 1/4 | lb | Shrimp, deveined |
| Salt and Pepper to taste | ||
| 3 | c | Cooked rice |
INSTRUCTIONS
Ok, all you Nawlins folks++here's some regional recipes for you. They're from the San Francisco paper so I won't even begin to vouch for their authenticity, but a couple of them are so complex that they just about *have* to be real... Saute green pepper, onion, tomatoes, garlic thyme, ham and sausage in oil for about 5 minutes. Add tomato paste and chicken broth; simmer for 5 minutes. Add peaches and shrimp; cover and simmer for 5 minutes, until shrimp turn pink. Add salt and pepper to taste. Serve over hot rice. Makes 4 servings. Posted by Stephen Ceideburg; February 27 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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