Purchased from McNew estate in Pasadena, Texas in 1987. Date on card indicates it is a family favorite. Dated 1937.
- 1 medium white Onion, chopped
- 3 garlic cloves finely chopped
- 1 large green bell pepper cut into 1/2" pieces
- 2-1/2 cups basic chicken stock
- 5 scallions - finely sliced
- 1 cup long grained brown rice
- 3 plum tomatoes, cored, seeded and chopped
- 1/4 pound baked Turkey Ham
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly ground black pepper
- 3/4-teaspoon cayenne pepper
- 1/2-teaspoon cumin
- 1/4-teaspoon allspice
- 1/4-pound Shrimp, peeled and deveined
- 1 teaspoon Tabasco sauce
- ¼ cup fresh parsley, chopped
- Sauté the Onion, garlic and green pepper in an 8-quart pot with 3 tablespoons of sock for 5 minutes.
- Add two-thirds of the scallions, the rice, and tomatoes, and cook for 5 minutes over medium-low heat, adding a little more of the stock if necessary.
- Add the cubed Turkey Ham, the three peppers, cumin, allspice, and the remaining stock, and cook on very low heat, covered for 40 minutes.
- Add the Shrimp and cook for 2 minutes. Serve garnished with parsley and the remaining scallions.