Creole casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frying Chicken |
| 1 | pounds | Pork |
| 1 | Onion, Chopped | |
| 1 | quart | Chicken Broth |
| 2 | cups | Rice, Uncooked |
| 1 | can | (Sm) Stewed Tomatoes |
| 1 | Tomato, Chopped | |
| ½ | teaspoon | Saffron |
| 1 | teaspoon | Paprika |
| 2 | Cloves Garlic, Minced | |
| 1 | Green Belle Pepper, Cored, Seeded & Chopped | |
| 1 | pounds | Shrimp, Raw, Peeled |
| 8 | Clams | |
Directions
Cut the chicken and pork into small pieces. Brown the pork in a large non-stick frying pan. Add all the ingredients except the shrimp and clams to the pan. Stir. Simmer for 25 minutes. Add the shrimp. Simmer for another 30 minutes. Place the clams on top. Cover. Steam until the clams open.
Serve hot in a large casserole dish.
Posted to EAT-L Digest 12 November 96 Date: Tue, 12 Nov 1996 09:39:22 -0800 From: Joel Ehrlich <Joel.Ehrlich@...>