Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | Chicken; cubed, or shrimp |
1 cup | Cooked ham; cubed |
2 mediums | Tomatoes; diced |
2 cups | Water |
1 teaspoon | Salt |
3 tablespoons | Flour |
3 tablespoons | Butter |
½ pounds | Fresh mushrooms; sliced |
½ cup | Green pepper; sliced |
½ cup | Celery; diced |
1 | Onion; diced |
2 cups | Cooked rice; approx. |
Saut onion, green pepper, celery and mushrooms in skillet in butter; brown vegetables very slightly. Then blend the flour and salt; add water and any additional seasonings, according to taste as Tabasco, Worcestershire sauce, soy sauce, etc. Bring the mixture to a boil; add the chicken or shrimp and the ham; cook slowly for about 5 minutes. Serve over hot rice. Serves 6.
Mixture may be frozen for later use.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .