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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From my falling apart old Cajun cookbook. I will substitute the ham for chicken or shrimp sometimes (most times). Use the cayenne to make it as hot as you want. Ingredients:
2/3 cup lard |
2 medium onions, chopped |
1 medium bell pepper, chopped |
3 stalks celery, chopped |
3 garlic cloves, chopped |
1 lb ham, cut into bite sized pieces |
1 1/2 lbs smoked sausage, cut into bite size rounds |
2 cups long grain white rice |
28 ounces chopped tomatoes, drained |
3 cups beef broth |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1 teaspoon salt |
Directions:
1. In a heavy 8-qt Dutch oven, melt lard over medium heat. Add onions, bell pepper, celery and garlic, cook until vegetables are wilted and transparent, about 5 minutes.
2. Add ham a sausage; cook until sausage is lightly browned, about 8 minutes.
3. Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 minutes.
4. Add tomatoes, Cook 2 minutes.
5. Stir in broth. Add seasonings. Reduce heat.
6. Cover and simmer until rice is tender and no liquid remains, 45 minutes. Taste for seasonings; adjust as needed.
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