1 qt Uncooked white rice
1 lb Mushrooms
3 Smoked chicken halves, diced
10 oz Ham, diced
10 oz Cajun sausage, diced
8 oz Shrimp
1/2 lb Butter
1 qt Diced onions
2 c Diced celery
1 c Diced bell pepper
1 Red pepper, diced
1 c Chopped green onions (white)
1 c Chopped green onions (tops)
1 T Minced garlic
2 Chicken bouillon cubes
2 Bay leaves
1/2 T Thyme
2 T Cajun seasoning
1 t Ground black pepper
2 T Kosher salt
8 oz Crushed tomato
6 oz Tomato paste
5 c Water
1 c Chopped fresh parsley
1/4 c Brown flour
Heat a large pot. Melt butter. Cook mushrooms, onions, celery, bell pepper, red pepper, green onions (white part) and garlic 5-7 minutes over medium heat. Add flour and stir well. Add rice, chicken, ham, sausage, seasonings, tomatoes, tomato paste and water. Cook covered for 50 minutes over low heat, stirring several times until rice is done. Garnish with parsley and green onion tops.
SEASONING MIX
4 sm Whole bay leaves
1 ts Salt
1 ts White pepper
1 ts Dry mustard
1/4 ts Ground red pepper (cayenne)
1 ts Gumbo file' (i.e. file' powder), optional
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves
MEATS
4 tb Margarine or oil for frying
1 lb More or less of ham -diced -- firm and lean is best.
1 lb More or less of smoked sausage, diced. (Eckridge)
VEGETABLES & RICE
1 1/2 c Chopped onions.
1 1/2 c Chopped celery
1 c Chopped green bell peppers
-(may substitute red bell peppers for color if they are cheap)
1 1/2 ts Minced or chopped fresh garlic
2 c Uncooked rice (Uncle Ben's Converted)
4 c Chicken stock
Total time, including chopping, approximately 2 hours. Serves 4 as a main course, or 8 one cup appetizers. mix seasoning into a small dish and set aside. Heat large cast iron skillet (Dutch oven) over medium high heat. Add margarine or oil. Add the ham and sausage; cook for 5 minutes, stirring often. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well, lower heat to medium and continue cooking until browned -- about 10 to 12 minutes, stirring often and scraping pan bottom well. Stir in the rice and cook 5 minutes, scraping pan bottom occasionally. Add the stock, stirring well. Bring to a boil; reduce heat to a low simmer. Simmer covered about 35-45 minutes until rice is tender and until all the liquid is absorbed. Stir occasionally toward the end of cooking time.
1 cn 28oz Italian plum tomatoes
1 c Broth(veg, chick, or beef)
1 c Quick cooking brown rice
1 ts Bottled minced garlic
2 Bay leaves
1 ts Dried basil leaves
1 ts Dried thyme leaves
1 ts Hot pepper sauce or to taste
1 lg Green bell pepper
1 cn 16oz can black eyed peas drained
Chopped parsley or chives for garnish
Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper saucein a large saucepan. Cover and bring to a boil over high heat. When rice is cooking, cut green pepper into 1 inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once. Remove and discard bay leaves. Sprinkle with parsley if desired. This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth. Serving suggestion: Serve with garlic bread. Source: Meatless Dishes in Twenty Minutes
+return to paradise+
+return to the galley+
