Yield: 4 Servings
|8 ounces||Smoked ham; diced|
|8 ounces||Smoked sausage; diced|
|1 cup||Diced green bell pepper|
|1 cup||Diced celery|
|1 cup||Chopped onion|
|½ teaspoon||Each oregano and basil|
|4 smalls||Bay leaves|
|¼ teaspoon||Cayenne pepper (up to)|
|3 dashes||Tabasco sauce|
|8 ounces||Tomato sauce|
|1½ cup||Chicken stock|
Melt the margarine in a large skillet over medium high heat. Add the ham and sausage; saute for 5 minutes. Add the bell pepper, celery, onion, herbs, and seasonings. Cook, stirring occasionally, 8 to 10 minutes. Stir in the tomato sauce. Add the rice and cook 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes. Remove bay leaves before serving.
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .