1/2 cup parsley, chopped
3 Tbsp crushed garlic
3 Tbsp Tony Chachere's Creole seasoning
1 tsp black pepper
In a heavy stock pot, cook ground beef and pork in bacon grease until very done (when you think you've cooked it long enough, cook it some more). Add smoked sausage, onion, greens onions, bell pepper, and celery. Cook until onions start to become transparent. Stir in garlic and parsley. Add chicken broth and water to meat and vegetable mixture and bring to a boil. Add rice and seasonings. Bring back to a boil, stir once, reduce heat to simmer. Cover and cook until rice is done and liquid is absorbed. The rice freezes well in Ziplock bags. Microwave to reheat.
Note: It is extremely important to use a a heavy, thick bottomed pot for this recipe so the rice will not stick. Avoid lifting lid during cooking, except to stir once, to avoid scorching.
This recipe was created by my Daddy years ago and is a much requested favorite at family reunions, church potlucks, holidays and tailgate parties!
Happily married to a college football coach for 14 wonderful years, mom to 2 amazing little knuckleheads, photographer, crafty chick, loves to cook, wannabe gardener, beach bum, pool floater, Saints fan, happy girl ___
ORIGIN: Natchitoches, Louisiana___
MAY BE SEEN: Getting rowdy at football games, riding on a Mardi Gras float, arguing with my computer, jumping curbs in the minivan, with my nose in a book, dreaming about a vacation, digging in the dirt, chasing kids and acting crazy with a camera strapped around my neck___
SECRET WEAPON: PhotoShop___
CAN'T LIVE WITHOUT: Flipflops, Coca~Cola, computer, camera, library card, kids' giggles, husband's love and support___
ENEMIES: Long lines, slow drivers, hurricanes___
HEROES: Parents who made sure I've been loved every day of my life, my children who make me laugh until my belly hurts and my wonderful husband for always saying yes to my crazy ideas and loving me uncondionally no matter what___
LITTLE KNOWN FACT: Can recite all 50 states in alphabetical order in under 30 seconds