| Directions | In heavy bottom stock pot, heat oil over medium heat. Stir in ham, sausage, and pork. Sauté until lightly browned, stirring frequently, 4-8 minutes. Stir in onion, celery and pepper. Sauté until crisp-tender, about 5 minutes. Stir in next 8 ingredients (starting with garlic, ending with thyme). Cook over medium heat, stirring constantly and scraping pan bottom for 5 minutes. Stir in tomatoes, cook for 5-8 minutes. Stir in tomato sauce and chicken broth and bring to a boil. Stir in green onion and rice. Bake covered in 350° oven until rice in tender, about 20-25 minutes. Remove bay leaves and serve immediately. |
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Ingredients | - | | 2 tablespoons vegetable oil |
- | | 4 ounces smoked ham, diced |
- | | 1 smoked sausage, sliced 1/2 inch thick |
- | | 1 pound boneless pork loin, cubed |
- | | 1 1/2 cups chopped onion |
- | | 1 cup chopped celery |
- | | 1 green pepper, chopped (large) |
- | | 2 cloves garlic, minced |
- | | 1/2 teaspoon Tabasco sauce |
- | | 2 bay leaves |
- | | 1 1/2 teaspoons salt |
- | | 1 1/2 teaspoons dried oregano |
- | | 1 teaspoon white pepper |
- | | 1/2 teaspoon black pepper |
- | | 1 teaspoon Thyme |
- | | 4 tomatoes, peeled and chopped (medium) |
- | | 8 ounces tomato sauce |
- | | 1 can chicken broth (14 1/2 ounce) |
- | | 1/2 cup chopped green onion |
- | | 2 cups Rice |
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