Ingredients: |
Ingredients: 2 Bay Leaves 1 1/2 Tsp. Salt 1 1/2 Tsp. Cayenne Pepper 1 1/2 Tsp. Dried Oregano 1 1/4 Tsp. White Pepper 1 Tsp. Black Pepper 2 1/2 Tbsp. Chicken Fat or Butter 2/3 Cup Smoked Ham 1/2 Cup Smoked Sausage, such as Kielbasa 1 1/3 Cup Yellow Onions 1 Cup Chopped Celery 3/4 Cup Chopped Sweet Green Pepper 1 1/2 Tsp. Minced Garlic 4 Cups Chopped Peeled Tomatoes 3/4 Cup Tomato Sauce Seafood Stock Recipe Follows 1/2 Cup Chopped Green Onions 2 Cups Uncooked Rice 1 # Firm Fleshed Fish Fillets cut in bite size pieces. 18 Medium Shrimp Seafood Stock 4 Cups Water 3/4-1 # Rinsed Shrimp Heads, Crawfish Heads, Crab Shells, 1 Small Onion Unpeeled/Quartered 1 Small Rib Celery 1 Small Clove Garlic
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Directions: |
Directions:Heat oven to 350 degrees. In a bowl prepare the seasoning mix by combining the bay leaves, salt, cayenne , oregano, white peper, black pepper and thyme . Set aside. In a 4 qt. saucepan over medium heat melt the fat. Add the sausage saute 5-8 minutes stirring constantly. Add the yellow onions, celery and green pepper-saute until tender but still firm, about 5 minutes stirring and ocassionally scraping the pan bottom wel.. Add the seasoning mix and garlic; cook about 3 minutes, stirring constantly and scraping the pan bottom as needed. Add tomatoes and cook about 7 minutes , stirring frequently. Add the tomato sauce, cook about 7 minutes more, stirring fairly often. Stir in the Seafood Stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, fish, shrimp-stir well and remove from the heat. Transfer the mixture to an ungreased baking pan -cover the pan snugly with aluminum foil. Bake until the rice is tender but still a bit crunchy, 20-30 minutes. Remove the bay leaves. Seafood Stock Place all ingredients in a large saucepan, bring to a boil over high heat. Reduce the heat and simmer gently at lease 4 hours, replenshing the water as needed to keep about 2 cups of liquid in pan.
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