Thursday, June 6, 2013

Cajun Rice

Good, easy, fast (depending on how fast you can chop) rice recipe...they just forgot to add crawfish in the ingredients...

Cajun Rice 

Serving Size: 4

¼ cup bacon drippings or vegetable oil
1 ½ cups raw rice
1 lb. lean, ground beef (1/4 pork, if desired)
1 large onion, chopped
1 bell pepper, chopped
3 pieces celery, chopped
¼ tsp. garlic powder
½ tsp. powdered thymr
¼ cup parsley, chopped
¼ cup green onion and tops, chopped
3 tsp. salt
¼ tsp. red pepper
1 bay leaf
1 can whole tomatoes (14 ½ oz. can)
1 can Italian tomato paste (6 oz. can)
1 cup water

Cook meat in beacon drippings until lightly browned, stirring constantly. Add onion, celery and bell pepper. Use medium heat and cook a few minutes until onions are transparent. If seasoning is browned it will taste burned, so stir while cooking. Add raw rice and cook 4 minutes, still stirring constantly. Remove from heat, add all other ingredients, and bake at 350 degrees in shallow roasting pan, tightly covered, for 45 minutes or 1 hour until rice is tender. Remove bay leaf and serve. Those large roasting pans, 2 ½ inchs deep, 9x13 inch with slide on top are perfect for this recipe.

Source:. Poor Man’s Rice Cook Book.

And oh yeah…don’t forget a mess of crawfish tails tossed in!!!!


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