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| 4 Esslöffel | margarine |
| 8 x ca. 30 g | Smoked ham; diced |
| 8 x ca. 30 g | Smoked sausage; diced |
| 1 Tasse | green bell pepper diced |
| 1 Tasse | celery diced |
| 1 Tasse | onion chopped |
| 1 Teelöffel | thyme |
| 1/2 Teelöffel | Each oregano and basil |
| 4 klein | bay leaves |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | cayenne pepper |
| 2 | (up to) |
| 3 Prise | tabasco sauce |
| 8 x ca. 30 g | tomato sauce |
| 1 1/2 Tasse | rice |
| 1 1/2 Tasse | chicken stock |
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Melt the margarine in a large skillet over medium high heat. Add the ham and sausage; saute for 5 minutes. Add the bell pepper, celery, onion, herbs, and seasonings. Cook, stirring occasionally, 8 to 10 minutes. Stir in the tomato sauce. Add the rice and cook 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes. Remove bay leaves before serving.
New Orleans Cafe
West 200TH South, Salt Lake City
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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