Jabbalaya

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Title: Jabbalaya
Yield: 1 Servings
Categories: Cajun

Ingredients:

1 bn Scallions
1 Bell pepper
Few cloves garlic
Few stalks celery


-----------------------------MEAT POSSIBILITIES-----------------------------
Sausage or pork chop or
-chicken
(dark meat) or country ham
Rice and water (1 lb meat
-with this much veggie is
-enough for 2-3 cups rice)
1/4 c Parsley
Thyme; bay leaf, etc.
Tony chachere's creole spice

Brown the meat for a few minutes, then add the veggies to coat them with
the juice. Add the water, herbs, and spice and boil till the meat is about
cooked; add the rice and cook till the rice is done. Serve with Tabasco and
French bread.

This is a cajun recipe, to make it creole add some tomato paste, use a
little more water than the rice will absorb so you have some sauce, and
possibly use seafood instead of the meat. Since shrimp and crawfish cook
quickly, they should be added after the rice has been going 15 minutes or
so.
Posted to recipelu-digest Volume 01 Number 254 by James and Susan Kirkland
on Nov 13, 1997