MMMMM-----------------------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 filé (i.e. filé
-powder), optional
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves
MMMMM---------------------------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)
MMMMM---------------------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.
Courtesy of Dale & Gail Shipp, Columbia Md.
Converted by MMCONV vers. 1.50
