Basic cooked rice from Chef Paul Prudhomme's Louisiana Kitchen (page 224) by Paul Prudhomme
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green peppers
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celery
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Cajun seafood gumbo with andouille smoked sausage; Cheese and hot pepper chicken; Chicken and andouille smoked sausage gumbo; Chicken curry; Chicken etouffée; Chicken sauce piquant; Crawfish (or shrimp) etouffée; Duck etouffée; Egg and dried shrimp gumbo; Guinea hen and andouille smoked sausage gumbo; Lamb curry; Rabbit sauce piquant; Sautéed crawfish; Seafood filé gumbo; Seven steak and okra gumbo; Shrimp Creole; Shrimp Diane; Shrimp sauce piquant; Shrimp, okra and andouille smoked sausage gumbo; Smothered rabbit; Sticky chicken
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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