Recipe - Jabbalaya

1 bn Scallions
1 Bell pepper
Few cloves garlic
Few stalks celery

MEAT POSSIBILITIES
Sausage or pork chop or
chicken
(dark meat) or country ham
Rice and water (1 pound meat
with this much veggie is
enough for 23 cups rice)
One fourth cup Parsley
Thyme; bay leaf, etc.
Tony chachere's creole spice

Brown the meat for a few minutes, then add the veggies to coat them with
the juice. Add the water, herbs, and spice and boil till the meat is about
cooked; add the rice and cook till the rice is done. Serve with Tabasco and
French bread.

This is a cajun recipe, to make it creole add some tomato paste, use a
little more water than the rice will absorb so you have some sauce, and
possibly use seafood instead of the meat. Since shrimp and crawfish cook
quickly, they should be added after the rice has been going 15 minutes or
so.
Posted to recipeludigest Volume 01 Number 254 by James and Susan Kirkland
kirkland@gj.net on Nov 13, 1997