Ingredients are : 1 1/2 pounds Large shrimp
3 tablespoons Oil — preferably canola or

2 medium Onions — chopped
2 Garlic cloves — minced
1 large Green bell pepper — chopped
1/4 cup Roasted green chile — preferably Poblano o
fresh or frozen
1 teaspoon Cumin seeds — toasted and

1 teaspoon Dried oregano — preferably

1 teaspoon White pepper
1 teaspoon — salt
1 Bay leaf
1 1/2 cups Rice — uncooked
3 cups Shrimp or seafood stock
2 tablespoons Fresh lemon juice
6 Green onions — sliced
1/2 cup Cilantro — chopped
And the recipe is
Peel, and, if you wish, devein the shrimp. Save the shells for stock. Refrigerate the shrimp until you are ready to use them.

Warm the oil in a heavy skillet or Dutch oven over medium heat. Add the onions, garlic, green pepper, and green chile, and saute them, stirring occasionally, until the onions have softened, about 5 minutes. Add the dried seasonings and the rice, stirring to coat all the grains, and cook another couple of minutes. Add the stock and the lemon juice, and bring the liquid to a boil. Cover the skillet, reduce the heat to medium-low, and simmer 18 minutes.
Check the mixture toward the end of the cooking time, and stir if the rice appears to be sticking. Add the shrimp and the sliced green onions, stirring to incorporate them. Cook 2 to 3 minutes more.

Remove the skillet from the heat, and let the shrimp and rice sit, covered, for 10 minutes. Then sprinkle the cilantro over the dish, and serve it immediately.
Eat any leftovers the next day. Source: Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.

Ingredients are : 1 cup Chicken stock — OR low-sodium chicke
1 cup Clam juice
1 tablespoon Vegetable oil
3 Italian sausages — cut into 1-in slices
1 medium Onion — finely diced
1 1/2 cups Uncooked long grain rice
2 Jalapeno peppers — seeded and finely mi
4 tablespoons Curry powder
1/2 teaspoon Thread saffron
1/2 teaspoon Ground coriander
1/4 teaspoon Fennel seeds
1/4 teaspoon Ground cumin
2 tablespoons Chopped fresh dill — -=OR=-
1 tablespoon -Dried dill
2 pounds Chicken breast meat — cut into 6 pieces
1 cup Unsweetened coconut milk — Canned or Fresh
(if unavailable — use
all stock)
12 Jumbo shrimp — peeled and deveined
12 Clams
12 Mussels
—–CONDIMENTS—–
Lemon pickle — optional
Garlic pickle — optional
Mustard Seeds — optional
Papaya Chutney — optional
RECIPE)
And the recipe is
PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

Ingredients are : 1/4 pound Bacon — cut in 1/4-in dice
1 cup Dry white wine
1 1/2 pounds Chicken breast meat — cut into 1-in strips
12 Raw jumbo shrimp — peeled and deveined
5 cups Fish stock or chicken broth
1 tablespoon Finely minced garlic
2 teaspoons Finely minced onion
1 teaspoon Celery seed
1 teaspoon Aniseed or fennel seed
3 Sprigs fresh tarragon — leaves only, chopped
1 tablespoon -Dried tarragon leaves
2 cups Broccoli florets
3/4 cup Milk
Salt — to taste
Freshly ground pepper — to taste
2 tablespoons Unsalted butter And the recipe is

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.

Ingredients are : 1/4 Pound BACON — CUT IN 1/4″ DICE
2 Teaspoons FINELY MINCED ONION
1 Cup DRY WHITE WINE
1 Teaspoon CELERY SEEDS
1 1/2 Pounds BONELESS SKINLESS
1 Cup CHICKEN BREASTS — 1″STRIPS
1 Teaspoon ANISE OR FENNEL SEEDS
3 SPRIGS FRESH TARRAGON LEAVES
OR 1 TB DRIED
12 RAW JUMBO SHRIMP CLEANED
5 cups FISH STOCK OR
CHICKEN BROTH
2 cups BROCCOLI FLORETS
3/4 cup MILK
1 tablespoon FINELY MINCED GARLIC
SALT AND FRESHLY GROUND PEP
And the recipe is
SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.
ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.
TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS.