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Cajun and Creole   -   Paul's Lentils & Rice   adapted from Chef Paul Prudhomme's Fork In The Road

Description
Ingredients
  • 2 Teaspoons Paprika
  • 1 Teaspoon Salt
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Basil
  • 1 Teaspoon Cumin
  • 1 Teaspoon Thyme
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Cayenne
  • 2 Large Onions -- chopped
  • 1 Medium Bell Pepper
  • 8 Ounces Smoked Turkey -- or ham
  • 1 1/2 Cups Lentils
  • 2 Stalks Celery -- chopped
  • 1 1/2 Cups Rice
  • 6 Cups Chicken Stock
Directions Combine spices in small bowl.
Preheat large pot 5 minutes.
Add onons & bell pepper. Cook 5 mins.
Add meat, lentils, spices, stir and cook 2 mintues.
Add celery, cook 2 minutes.
Add rice, cook 3 minutes.
Stir in stock.
Boil, reduce heat, cover, cook 35 minutes.
Serves 4
Time to Make 0:00



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