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Creole Fried Rice Recipe

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This recipe for Creole Fried Rice, by , is from Aunt Bay's Southern Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ethel Anderson
Added: Wednesday, May 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb ground lean pork
1/2 cup ground chicken gizzards
1 cup cooked rice
1 cup chopped green onion tops (scallions)
1/3 cup celery chopped fine
1 cup parsley, minced
1 can or chicken broth or 2 cubes of chicken bouillon dissolved in 1 cup of hot water
1/3 cup finely chopped onions
1/3 chopped green bell pepper
1 tbls Tony Chachere's Seasoning
Red and black pepper to taste
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Directions:
Directions:
Cook ground meat on medium heat until done. Add onion, bell pepper, celery, onion tops and parsley. Cook for 15 minutes, until tender. Mix 1 can or onion soup to the mixture and red and black pepper. Add Tony Chachere's Seasons. Add cooked rice and cover. Let simmer for 45 minutes to 1 hour.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
This if one of my favorites. You can substitute meat with beef and chicken or just all chicken gizzards. Just double the ingredients if only 1 type of meat is used.

 

 

 

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