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Posted on 4/14/14 at 1:47 pm to Stadium Rat
Here's my family's recipe. One of my favorite's and the eggplant is what sets it apart from almost any other recipe. Get green eggplant if you can. Very hard to find though. You can also consider using chicken broth instead of water, like others have suggested.
3 tsp of chopped garlic
3 onions, chopped
5 stalks of celery, chopped
2 bell peppers, chopped
5 green eggplants or 2 large purple eggplants, chopped
4 lb of ground meat
2 pkg of pork sausage rolls(owens or jimmy deans)
Chop vegetables. Brown meat with a little oil. Season meat while cooking with Tony's. Add vegetables. Saute vegetables and meat, add a little water, and cook until vegetables are translucent. Eggplant should have disintegrated. Add a little more water and about 8 cups of cooked rice. (Helpful hint-Cook rice the day before and refrigerate it. This keeps the dressing from being mushy by adding hot rice.) When ready to serve, add chopped green onions and parsley.
Serves about 25.
3 tsp of chopped garlic
3 onions, chopped
5 stalks of celery, chopped
2 bell peppers, chopped
5 green eggplants or 2 large purple eggplants, chopped
4 lb of ground meat
2 pkg of pork sausage rolls(owens or jimmy deans)
Chop vegetables. Brown meat with a little oil. Season meat while cooking with Tony's. Add vegetables. Saute vegetables and meat, add a little water, and cook until vegetables are translucent. Eggplant should have disintegrated. Add a little more water and about 8 cups of cooked rice. (Helpful hint-Cook rice the day before and refrigerate it. This keeps the dressing from being mushy by adding hot rice.) When ready to serve, add chopped green onions and parsley.
Serves about 25.
Posted on 4/14/14 at 3:19 pm to Stadium Rat
quote:
Stadium Rat
That damn calculator makes my day a lot easier when I'm cooking jambalaya or rice dressing. My buddies are always calling me to get a copy. I've done it enought times now that I just about know it by heart. I definitely owe you a beer at some point in our lives!
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