Ingredients:
Preparation:
In a 12-inch dutch oven, cook the bacon over a full spread of coals, stirring frequently, until crisp. Remove and drain on paper towels.
Add celery, bell pepper, and green onions to bacon drippings and cook, stirring occasionally, until vegetables are tender. Add ham, kielbasa, tomatoes, broth, water, thyme, and Cajun seasoning. Mix well and bring to a boil. Stir in rice and cooked bacon.
Bake 30 to 40 minutes with 12-14 coals bottom heat and 14-16 coals top heat until rice is tender and the liquid has been absorbed. Stir halfway through cooking time.
Serves 6
- 3 slices bacon, cut into 1-inch pieces
- 1/2 cup chopped celery
- 1/2 green bell pepper, chopped
- 3 green onions, sliced
- 1/2 lb cooked ham, diced (1 1/2 cups)
- 12 oz. cooked kielbasa, halved lengthwise, sliced
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (14 oz) beef broth
- 1 cup water
- 1 teaspoon chopped fresh thyme
- 1 teaspoon dried Cajun seasoning
- 1 1/4 cups uncooked regular long-grain white rice
Preparation:
In a 12-inch dutch oven, cook the bacon over a full spread of coals, stirring frequently, until crisp. Remove and drain on paper towels.
Add celery, bell pepper, and green onions to bacon drippings and cook, stirring occasionally, until vegetables are tender. Add ham, kielbasa, tomatoes, broth, water, thyme, and Cajun seasoning. Mix well and bring to a boil. Stir in rice and cooked bacon.
Bake 30 to 40 minutes with 12-14 coals bottom heat and 14-16 coals top heat until rice is tender and the liquid has been absorbed. Stir halfway through cooking time.
Serves 6