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

Ingredients:

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

Directions:

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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