- 8
Ingredients
- 1/4 cup chicken fat, pork lard, beef fat or margarine
- 3 cups finely chopped onions
- 2 cups finely chopped celery
- 1-1/2 cups finely chopped green peppers
- 1-1/2 cups chopped tasso (preferred) or other smoked ham
- 1-1/2 cups chopped andouille sausage (preferred) or any other good smoked pork sausage
- 8 medium-size tomatoes, peeled and chopped
- 1 cup tomato sauce
- 4 bay leaves
- 1 T plus 1 t Chef Prudhomme’s Meat Magic
- 1 t minced garlic
- 1-1/2 t Chef Prudhomme’s Magic Pepper Sauce
- 2-1/2 cups uncooked rice (preferably converted)
- 2 cups pork or chicken broth, or water
Preparation
Step 1
Method:
In a 4-quart saucepan, melt the fat over medium heat. Add 1-1/2 cups onions, 1 cup celery, and 3/4 cup bell peppers. Cook until onions are a rich brown color, about 20 minutes, stirring occasionally. Add the tasso, andouille and remaining 1-1/2 cups onions, 1 cup celery and 3/4 cup bell peppers. Continue cooking 5 minutes, stirring occasionally. Add the tomatoes, tomato sauce, bay leaves, Meat Magic, garlic and Magic Pepper Sauce. Simmer 15 minutes, stirring occasionally. Turn heat to high, fold in rice and stir until well mixed.
Add broth, cover pot and remove from heat. Let stand, covered, 15 minutes. REturn saucepan to medium heat and cook covered for 4 minutes. Remove from heat and let stand, covered, until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.