1 bunch Scallions
1 Bell pepper
Few cloves garlic
Few stalks celery
MEAT POSSIBILITIES
Sausage or pork chop or chicken
(dark meat) or country ham
Rice and water (1 lb meat with this much veggie is enough for 2-3 cups rice)
1/4 cup Parsley
Thyme, bay leaf, etc.
Tony chachere's creole spice
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Brown the meat for a few minutes, then add the veggies to coat them with the juice. Add the water, herbs, and spice and boil till the meat is about cooked; add the rice and cook till the rice is done. Serve with Tabasco and French bread.
This is a cajun recipe, to make it creole add some tomato paste, use a little more water than the rice will absorb so you have some sauce, and possibly use seafood instead of the meat. Since shrimp and crawfish cook quickly, they should be added after the rice has been going 15 minutes or so. Posted to recipelu-digest Volume 01 Number 254 by James and Susan Kirkland <kirkland@gj.net> on Nov 13, 1997
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