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|2||Tbs Corn Oil for Sauteing|
|4||Ounces Smoked Duck Breast or Sausage|
|½||Cup Yellow Onions – Small Diced|
|½||Cup Celery – Small Diced|
|½||Cup Green Bell Pepper – Small Diced|
|1||Tbs Garlic – Minced|
|1||Tbs Cajun Seasoning|
|2||Tbs Sherry or White Wine|
|2||Tbs Cider Vinegar|
|2||Tbs Dijon Mustard|
|1||Cup Chicken Stock|
|1||Cup Tomatoes – Medium Diced|
|1||Cup Frozen Peas|
|4||Cups Cooked Rice|
|½||Cup Green Onions – Sliced|
|Salt and Pepper – To Taste|
In a large sauté pan bring the corn oil just to the smoking point over medium-high heat 2.
Add the duck or sausage and allow to caramelize without turning for 2 minutes 3.
Add the onion, celery and green pepper and cook for 2 more minutes 4.
Season with salt and pepper 5.
Add the garlic, bay leaf and Cajun seasoning and cook until you can smell the garlic 6.
Deglaze the pan with the sherry and cider vinegar making sure to scrape the bottom to get up any bits 7.
Add the ketchup and Dijon mustard and cook for 1 minute 8.
Add the chicken stock and butter and bring to a simmer 9.
Add the tomatoes, peas and cooked rice and bring to a simmer and allow to cook until thickened 10. Garnish with the green onions and season with salt and pepper
More information source:www.keyingredient.com