Yield: 6 Servings
|1½ cup||Chicken; cubed, or shrimp|
|1 cup||Cooked ham; cubed|
|2 mediums||Tomatoes; diced|
|½ pounds||Fresh mushrooms; sliced|
|½ cup||Green pepper; sliced|
|½ cup||Celery; 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, .