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“I am a big fan of Chef Frank Davis. In New Orleans, where I grew up, he is a legend. I used his recipe and tweaked it to my tastes. Please enjoy.”
1hr 45mins
10 cups

Ingredients Nutrition


  1. melt butter until it starts to brown.
  2. add all vegetables, cook until slightly wilted.
  3. Turn heat up and add meat until brown completely.
  4. add chicken stock, hot sauce and kitchen Bouquet, season with salt and pepper.
  5. Slightly over season because this is the only seasoning the rice wil get.
  6. Turn down heat and cover, 20 minutes or until tender.
  7. strain mixture and reserve liquid.
  8. gently fold mixture into cooked rice until thoroughly blended.
  9. add reserve liquid to moisten the rice to the consistency you desire, I almost use all of it, maybe 1/4 cup left, depends on taste.
  10. For richest flavor let sit for 1 hour or over night for best flavor.

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