members recipes

Ingredients
1 tablespoon vegetable oil

8oz.kielbasa sausage, cut into 1/2 inch pieces

6oz• smoked ham,diced

2 stalks celery, chopped

1 medium onion, chopped

1 large sweet green pepper,cored,seeded,chopped

2 cloves garlic,minced

3 tablespoons all-purpose flour

2 bay leaves

1 teaspoon each dried oregano,thyme leaves

1/2 teaspoon black pepper

1/4 teaspoon ground red pepper or red pepper flakes

4 cups chicken stock

1 cup uncooked long grain white rice

1 1/2 lbs• medium sized shrimp, peeled,deveined

2 large tomatoes,chopped

2 cups okra, sliced 1/2 inch pieces

1 1/2 lbs• crawdad tails,peeled and deveined

Method
In a large 6 quart stockpot heat oil over medium-high heat.
Add the sausage,ham and saute for 5 minutes.
Add the celery,onion,green pepper,okra and garlic, saute for 5 minutes or until soft.
Stir in the flour,bay leaves,oregano,thyme and the black pepper and red pepper flakes.Cook stirring constantly until the flour has browned.
Stir in the stock,rice and bring to a boil.
Lower heat, cover and simmer for 15 minutes or until the rice is nearly tender.
Discard the bay leaves.
Stir in the shrimp, crawdad tails,tomatoes cover and cook 5 minutes longer or until the shrimp and crawdad turn pink.(Opaque)
Serves 6 to 10 :thumbsup: