Try this simple recipe, it's quick and easy at camp.
Fry 6 pieces of bacon
Sauté the following in bacon grease:
1 medium onion, chopped
1 green pepper, chopped
1 TBS chopped garlic
1 can tomato sauce
1 can Rotel tomatoes
Then add 2 cups cooked white rice
Season liberally with Tony Chachere's seasoning and add crumbled bacon on top.
Try this simple recipe, it's quick and easy at camp.
Fry 6 pieces of bacon
Sauté the following in bacon grease:
1 medium onion, chopped
1 green pepper, chopped
1 TBS chopped garlic
1 can tomato sauce
1 can Rotel tomatoes
Then add 2 cups cooked white rice
Season liberally with Tony Chachere's seasoning and add crumbled bacon on top.
3/4 lb ground pork
1/2 lb ground beef
1/4 lb fine ground chicken liver and gizzards
2.5 cups long grain rice
1 whole bell pepper
1 large yellow onion
2 cloves garlic
i bushel green onion
Brown all meat together seasoning it with your favorite cajun seasoning and salt. Add all vegetables exept the green onions. Smother for about 15 minutes then add a cup of water. Once cooked add in the steamed rice and green onions and mix well.
In Spain this dish is a staple and is called Paella. Many variations of the same dish to be found throughout the world. Seems that the only ingredient inherently cajun is the crispied chicken gizzards.
3/4 lb ground pork
1/2 lb ground beef
1/4 lb fine ground chicken liver and gizzards
2.5 cups long grain rice
1 whole bell pepper
1 large yellow onion
2 cloves garlic
i bushel green onion
Brown all meat together seasoning it with your favorite cajun seasoning and salt. Add all vegetables exept the green onions. Smother for about 15 minutes then add a cup of water. Once cooked add in the steamed rice and green onions and mix well.
This^^^^
Without chicken gizzards and livers it is not dirty rice.
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