Tuna Jambalaya Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 Strips: bacon, cut 1-in piece
2 medium: Onion, chopped
2 Cloves: garlic, minced (or 3)
1: Bay leaf,
1/4 tsp: Thyme,
3 large: Tomatoes, peeled and chopped
2 can: Tuna, drained
Salt,
Pepper,
1 cup: Rice, raw
2 cup: Water, boiling
Fresh parsley, chopped
Directions:
In large, heavy skillet cook the bacon until crisp, remove from pan
and set aside. In same pan saute onion and garlic until tender. If
bacon is very fatty, drain off some of the grease. Add bay leaf and
thyme and cook stirring constantly for 5 minutes over medium heat.
Add tomatoes and cook for 10 minutes. Add tuna and reserved bacon
pieces. Season with salt and pepper, stir in the rice, and add
approximately 2 cups of boiling water to reach 1 ince above the
mixture. Cover the pan tightyly and simmer over low heat until rice
is tender (approximately 30 minutes). If there is too much liquid,
continue to simmer with cover removed. Sprinkle each serving
liberally with chopped fresh parsley.
From: The Tuna Cookbook Charring off the Ol Point!
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
=======================================================
=================== BBS: Computer Specialties BBS Date: 08-10-93
(11:29) Number: 61791 From: LAWRENCE KELLIE Refer#: NONE To: ALL
Recvd: NO Subj: recipe Conf: (149) COOKING
Source from luhu.jp
and set aside. In same pan saute onion and garlic until tender. If
bacon is very fatty, drain off some of the grease. Add bay leaf and
thyme and cook stirring constantly for 5 minutes over medium heat.
Add tomatoes and cook for 10 minutes. Add tuna and reserved bacon
pieces. Season with salt and pepper, stir in the rice, and add
approximately 2 cups of boiling water to reach 1 ince above the
mixture. Cover the pan tightyly and simmer over low heat until rice
is tender (approximately 30 minutes). If there is too much liquid,
continue to simmer with cover removed. Sprinkle each serving
liberally with chopped fresh parsley.
From: The Tuna Cookbook Charring off the Ol Point!
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
=======================================================
=================== BBS: Computer Specialties BBS Date: 08-10-93
(11:29) Number: 61791 From: LAWRENCE KELLIE Refer#: NONE To: ALL
Recvd: NO Subj: recipe Conf: (149) COOKING
Source from luhu.jp