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Cook2 hrs 30 mins
This is a modification of an old PBS Jeff Smith "Frugal Gourmet" recipe. I put it here because the 3x5 card is starting to fade the recipe, and I want to print it out. I am guessing on the yield. It serves my husband and I for a couple days. I am also guessing on the sizes of the cans. The broth can is a typical broth can and the tomatoes are the big cans. This is a very easy recipe. Add more/less pepper sauce to your heat preferences. Any pepper sauce will do just fine.
- 453.59-907.18 g pork back ribs, parboiled
- 453.59 g ham
- 453.59 g sausage
- 453.59 g shrimp, de-veined and peeled
- 1 onion, chopped
- 1 green pepper, chopped
- 3 celery ribs, chopped
- 3-5 garlic cloves, chopped
- 44.37 ml oil, canola
- 566.99 g can tomatoes, crushed
- 59.14 ml Worcestershire sauce
- 44.37 ml Tabasco sauce
- 2 (793.78 g) can broth
- 473.18 ml converted rice
- Use any combination of the meats, but the shrimp is a must. I like using parboiled brats for the sausage, but kielbasa is OK. There is no need to parboil fully cooked meats, and do NOT pre-cook the shrimp.
- Saute the raw veggies (the holy trinity of Cajun cuisine) in the oil until the onion is translucent. Add tomatoes (do not drain), Worcestershire and Tabasco sauces, Simmer 30 minutes.
- Add meat (not shrimp, yet) and broth. Cover and simmer 1 to 1 1/2 hours.
- Add shrimp, then stir in rice. Cover and simmer until all liquid is absorbed. If rice is not quite done, add water, 1 cup at a time, and continue to simmer until rice is done to your taste. (think risotto).