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| 1 1/2 Tasse | Chicken; cubed, or shrimp |
| 1 Tasse | Cooked ham; cubed |
| 2 mittel | Tomatoes diced |
| 2 Tasse | water |
| 1 Teelöffel | salt |
| 3 Esslöffel | flour |
| 3 Esslöffel | butter |
| 1/2 x ca. 450 g | mushrooms fresh, sliced |
| 1/2 Tasse | green pepper sliced |
| 1/2 Tasse | Celery diced |
| 1 | onions diced |
| 2 Tasse | Cooked rice; approx. |
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Saut, onion, green pepper, celery and mushrooms in skillet in butter; brown vegetables very slightly. Then blend the flour and salt; add water and any additional seasonings, according to taste as Tabasco, Worcestershire sauce, soy sauce, etc. Bring the mixture to a boil; add the chicken or shrimp and the ham; cook slowly for about 5 minutes. Serve over hot rice. Serves 6.
Mixture may be frozen for later use.
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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