Ingredients: |
Ingredients: 2 bell peppers, cored and seeded, chopped
2 onions, peeled and chopped
4 or 5 large stalks celery, trimmed and chopped
4 to 6 cloves of garlic, peeled and minced
3 cups long-grain rice
1/4 cup vegetable oil
1 or 2 pounds or a combination of the following: sausage, shrimp (cleaned and deveined), chunks of chicken and/or turkey (cooked)
ground red pepper (cayenne) or Tony Chachere's Seafood seasoning
black pepper
white pepper
salt
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Directions: |
Directions:Combine bell peppers, onions, celery, and garlic in a bowl. Dust mixture of cayenne pepper, white pepper, black pepper, and a little salt. Sprinkle on a bit of Tony Chachere's Seafood seasoning.
If you use sausage, slice it in quarter-inch rounds and dust very lightly with Tony Chachere's Seafood seasoning or cayenne pepper.
If using shrimp: boil cleaned and deveined shrimp in Zataran's Shrimp Boil and peel; set aside.
Place rice in colander and wash in cold water; drain and set aside. Heat 1/4 cup vegetable oil in an 8-quart pot. Add onion mixture and stir until onions are transparent, about 5 minutes. Toss in the rice and cook on medium heat, stirring frequently, until rice begins to brown, about 10-12 minutes. After the rice had browned, add enough hot water to cover the rice. Drop in your sausage and/or whatever other meat you've chosen. Sprinkle in a bit more of cayenne or Tony Chachere's Seafood seasoning, and salt to taste. Turn the heat up to high, and stir until it comes to a boil, then turn to low and cover.
Allow to cook on low heat, without lifting the cover or stirring, for 1 hour. Remove cover. Liquid should have evaporated; if not, cook a little longer until the liquid has disappeared.
Serve hot with corn bread |
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