This is from Paul Prudhomme’s Seasoned America. I like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread–something to sop up the delicious sauce. I’ve given instructions for finishing in the oven or on top of the stove.
This was my dinner tonight and i really loved the taste of the chicken and the rice. It is kind of a paella casserole
According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys.
The Austrian Farmhouse answer for leftovers, this dish is served in Huttes all over Austria and is a Family Favorite here! You can add any sausage you may have laying around as well.
Handed down from my husband’s grandmother who came from Hungary on her honeymoon through Ellis Island. I am sure it was changed slightly to American-type ingredients.
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