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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is a modification of an old PBS Jeff Smith Frugal Gourmet recipe. I put it here because the 3x5 card is starting to fade the recipe, and I want to print it out. I am guessing on the yield. It serves my husband and I for a couple days. I am also guessing on the sizes of the cans. The broth can is a typical broth can and the tomatoes are the big cans. This is a very easy recipe. Add more/less pepper sauce to your heat preferences. Any pepper sauce will do just fine. Ingredients:
1 -2 lb pork back ribs, parboiled |
1 lb ham |
1 lb sausage |
1 lb shrimp, de-veined and peeled |
1 onion, chopped |
1 green pepper, chopped |
3 celery ribs, chopped |
3 -5 garlic cloves, chopped |
3 tablespoons oil, canola |
1 (20 ounce) can tomatoes, crushed |
1/4 cup worcestershire sauce |
3 tablespoons tabasco sauce |
2 (14 ounce) cans broth |
2 cups converted rice |
Directions:
1. Use any combination of the meats, but the shrimp is a must. I like using parboiled brats for the sausage, but kielbasa is OK. There is no need to parboil fully cooked meats, and do NOT pre-cook the shrimp.
2. Saute the raw veggies (the holy trinity of Cajun cuisine) in the oil until the onion is translucent. Add tomatoes (do not drain), Worcestershire and Tabasco sauces, Simmer 30 minutes.
3. Add meat (not shrimp, yet) and broth. Cover and simmer 1 to 1 1/2 hours.
4. Add shrimp, then stir in rice. Cover and simmer until all liquid is absorbed. If rice is not quite done, add water, 1 cup at a time, and continue to simmer until rice is done to your taste. (think risotto).
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