Recipe Submitted by Sherinova ..|.. Category: Soups & Stews
This is a recipe that you have to make your own. I'll write the original recipe that I started with and make an endnote of some of the changes I've made. This is from an old Susan Powter cookbook...remember the Stop the Insanity lady? This is also a great recipe for leftover Thanksgiving turkey.
Saut sausage in large pot over med-high
heat for 5 minutes using 1 t of the oil. Add chicken and 1 t of oil;
saut 5 more minutes Remove the meats and set aside. Add remaining oil,
onions, peppers, celery. Saut until lightly browned. Add seasoning and
continue cooking for 5 minutes stirring frequently. Add tomato sauce and
rice; mix well. Cook 5 minutes. Add stock and bring to boil. Reduce heat,
cover & simmer 20 minutes. Return meats to pot. Add scallions and
parsley. Cook about 5 more minutes until meat warmed through. Now my usual
changes depending on what I have on hand. Any smoked sausage will do.
Use any stock you already have made. I usually cook a whole chicken for this recipe using the chicken meat and the stock. Since the chicken and sausage are already cooked, I add them last. I prefer red peppers over green peppers and use maybe 3/4 -1 C. Use lots of fresh garlic and omit the garlic powder. Add in and saut the garlic when the onion mixture is almost done. I stick pretty close to the seasoning. Substitute a can of diced tomatoes for the can of tomato sauce. Use long grain brown rice. Add in some fresh or frozen okra. Skip the parsley and scallions...they're just for looks. I saut the onions, peppers, celery, garlic in 1-2 T of extra virgin olive oil in a large pot, add salt and other seasonings. Add stock, tomatoes and let these cook as long as you want. About 50 minutes before you want to eat: add the rice and more stock or water if needed. When the rice is nearly done, add the meats and tweak the spices.
Serve w/crusty bread and ice tea.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org