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4 tablespoons butter, margarine or olive
oil
2 medium onions, diced
6 cloves garlic, minced
2 medium green peppers, chopped
1 cup celery, chopped
6 ounces diced ham
6 ounces diced sausage such as Andouille or Kielbasa |
1 teaspoon salt
˝ teaspoon ground red pepper
˝ teaspoon white pepper
˝ teaspoon black pepper
˝ teaspoon dried thyme leaves
2 cups uncooked rice
4 cups beef or chicken stock |
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Heat butter, margarine or oil in skillet. Sauté onion, garlic,
green pepper and celery. Add ham, sausage and spices. (You may
want to adjust the spices according to your tolerance for hot
spices. Remember, it is easier to add more spice, but you can't
remove it once it has been cooked.) Cook 5 minutes, stirring
constantly. Add rice and cook 5 minutes, stirring occasionally.
Stir in stock and bring to a boil. Reduce heat to simmer and cook
until rice is tender (about 20 minutes). Stir
occasionally.
Serve hot. Put a bottle of Tabasco or other Louisiana hot
sauce on the table and let diners help themselves.
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