| 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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