Bayou Stir Fry

1 Large Shrimp (peeled and deveined)
1 Can Collard Greens
1 Can Cut Okra
1 Large Red Bell Pepper
1 Purple Onion Medium
1 cup Clam Juice
1 tbl. Tomato Paste
1/4 cup Vegetable Oil
1/2 tbl. Gumbo File Powder
Salt and Pepper to taste
Hot Sauce to taste (optional)
2 cups Rice Cooked

Directions:

Dice pepper and onion in large chunks.
Drain collards greens thoroughly and dice into 1" inch cubes.
Heat oil in a skillet or pot.
Stir fry onion and red pepper about 2 minutes.
Add shrimp and stir fry until shrimp is pink on both sides, but not
completely done.
Add tomato paste and stir fry until paste begins to brown.
Add enough clam juice to coat the bottom of pan and stir to remove
browned tomato paste from the pan.
Add remaining clam juice.
Add greens and okra to mixture and quickly heat. When hot, remove from
heat.
Add file power and season with salt and pepper.
Add hot sauce to taste if using (1 teaspoon or more).

Serve over rice with Corn Bread.

Creole Chicken and Ham Fried Rice

This fried rice, studded with sautéed chicken and smoky ham, is softer and

moister

than the Asian version. Any kind of long grain or medium grain white rice

works nicely.



3 TB canola oil

1 lb. skinless, boneless chicken thighs, cut into 1" pieces

Salt and freshly ground black pepper

1 large red bell pepper, thinly sliced

4 large scallions, thickly sliced

1/2 lb. smoked ham, cut into 1/2" dice

1 tsp. sweet paprika

Pinch of cayenne pepper

3 cups cooked white rice

1/2 lb. medium shrimp, shelled and deveined

1/2 cup water

Hot sauce, for serving 



1. In a large nonstick skillet, heat 1 tablespoon of oil until shimmering.

Season the chicken with

salt and black pepper and cook over high heat, stirring, until browned all

over, 6 to 7 minutes.

Transfer to a plate.



2. Heat another tablespoon of oil in the skillet. Add the red pepper and half

of the scallions and

season with salt and pepper. Stir-fry over high heat until crisp-tender and li

ghtly browned,

about 5 minutes. Add the ham, paprika and cayenne and stir fry for 30

seconds.



3. Add the remaining 1 tablespoon of oil to the skillet along with the

chicken, rice, shrimp and water

and cook over moderate heat, stirring, until the shrimp are pink and the

chicken is cooked through,

about 5 minutes. Remove from the heat, cover tightly and let stand for 2

minutes to allow the flavors to

blend. Transfer the fried rice to a bowl, garnish with the remaining

scallions and serve with hot sauce.



Yield: 4 to 6 servings.