MealMap #49
MealMap #49Guess the dish's country of origin.
Where does this dish come from?
Name reveals in 2 guesses
A one-pot rice dish. Meat and seafood are browned with a base of celery, bell pepper and onion, then simmered with stock, spices and — in the red version — crushed tomatoes, before rice goes in to absorb the juices and the pot is covered and left over very low heat without stirring until the grain is done. Chicken and smoked sausage are standard; shrimp, crawfish, oysters, duck and swamp game turn up too. Two schools split it: a tomato-based red version, and a browner, tomato-free one from low-lying rural country. It fuses West African, French and Spanish one-pot rice traditions.
Ingredients
- rice
- chicken
- andouille or smoked sausage
- shrimp
- crawfish
- oysters
- ham
- celery
- bell peppers
- onions
- tomatoes
- stock
- red pepper
- black pepper
- salt
- lard or oil
- parsley
- spring onions
1 / 3Photo: pelican from Tokyo, Japan · CC BY-SA 2.0 · Modified