Ingredients

• 2 pounds (80-90 count) shrimp, peeled and deveined
• 1 cup vegetable oil
• 1 cup flour
• 2 cups onions, minced
• 1 cup celery, minced
• 1 cup bell pepper, minced
• 2 tbsps garlic, diced
• 1/4 cup tomato sauce
• 1 quart shrimp stock or water
• 1 cup green onions, minced
• 1 cup parsley, chopped
• salt and cayenne pepper to taste
• Louisiana Gold Pepper Sauce to taste

Directions

A rich shrimp stock will certainly make this dish a winner. Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a 2-gallon stock pot, heat oil over medium-high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved. When brown, add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3-5 minutes. Add shrimp and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add shrimp stock stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper. When done, serve over white rice with a few dashes of Louisiana Gold Pepper Sauce.

Source: River Road Recipes

“This is the most popular of all shrimp dishes cooked in Bayou country. It is easy to prepare and is a must on every table during the Lenten season. Crawfish may be substituted as well. It is easy to prepare and, although similar to crawfish bisque, this dish may be completed in half the time.”

Ingredients

• 2 cups long grain white rice
• 2 Tablespoons oil
• 5 cups chicken broth
• Salt to taste
• 2 Tablespoons chopped onion
• 2 Tablespoons chopped tomato
• 2 Tablespoons chopped green bell pepper
• 2 Tablespoons chopped sweet red bell pepper
• 2 Tablespoons chopped black olives
• 1 clove garlic, minced
• 6 Tablespoons frozen peas, cooked and drained
• 6 bell pepper slices
• 6 sweet red bell pepper slices

Directions

1. Fry rice in oil until browned. Add chicken broth and
season with salt. Bring to a boil, reduce heat, cover
and cook 20 to 30 minutes.
2. Remove from heat and let stand, covered, for 5 minutes.
Stir in onion, tomato, chopped green and red peppers,
olives and garlic and heat to serving temperature.
3. Garnish each serving with a Tablespoon of peas. Place
pepper slices attractively around rice.

NOTE: This can be made in advance adding vegetables up to
1 hour before serving. Peas may be mixed into rice.

SERVES: 6

Source: Daily Inbox

Ingredients

• 1 whole chicken,boiled and deboned,reserve broth
• 1/2 c. vegetable oil
• 2 c. raw rice(not minute rice)
• 1 lge.onion,chopped
• 1-24oz.jar picante sauce
• 3 c. chicken broth
• grated cheddar cheese

Directions

In skillet put oil,rice and onion,cook on medium until lightly browned,transfer to large mixing bowl.
Add picante sauce,chicken broth then the deboned chicken.Mix together well and pour into a large casserole dish that has been sprayed with pam.
Cover with foil and bake 1 hour at 350 degrees.
Remove from oven and sprinkle with grated cheddar cheese.
Return to oven,UNCOVERED,until cheese is melted.
Serve with a green salad and garlic bread.
*
I use the Chunky style picante sauce.

Ingredients

• 1 cup uncooked long-grain rice
• 1 (10.5 ounce) can condensed French onion soup
• 1 (10.5 ounce) can beef broth
• 1 (4 ounce) can sliced mushrooms, drained
• 1/4 cup butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine rice, onion soup, beef broth, mushrooms and butter in an 8×8 inch casserole dish.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes.

Ingredients

• 1/2 cup long-grain white rice
• 2 teaspoons olive oil
• 2 tablespoons chicken broth from poached chicken
• 1 teaspoon dried tarragon
• 1 cup cucumber cubes
• Salt and freshly ground black pepper

Directions

Bring a 3- to 4-quart saucepan filled with water to a boil. Add the rice and boil 10 minutes. Drain and toss with olive oil and chicken broth. Add tarragon and cucumber and mix well. Add salt and pepper to taste. Makes 2 servings.