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Chesterfield Smith's 'dish'

Chesterfield Smith's 'dish'

GROUP A:

3 cups chicken broth

1 teaspoon paprika

1 teaspoon saffron

1 teaspoon Worcestershire sauce

2 packets Sazon Goya

(coriander and annatto flavor)

1 tablespoon olive oil

Salt

2 cups short-grained rice

GROUP B:

1/2 cup dry-packed

sun-dried tomatoes

1 (8-ounce) can of mushroom

stems and pieces

1 (8-ounce) can diced pimientos

1 (8-ounce) can chopped ripe olives

2 tomatoes, peeled and chopped

1 red bell pepper, seeded,

cored and diced

6 to 8 large garlic cloves

1 green bell pepper, seeded,

cored and diced

2 large sweet onions,

coarsely chopped

2 cups frozen chopped okra,

thawed

GROUP C:

2 pounds country-style

hot pork sausage

2 1/2 pounds medium shrimp

Salt, pepper, olive oil and other

discretionary condiments

Makes 8 to 12 servings.

Precook groups A, B and C separately, having everything already available, chopped, peeled, cut and ready for methodical assembly.

Group A: Bring the chicken broth to a boil, add the paprika, saffron, Worcestershire, Sazon Goya and olive oil. After lightly salting, stir, add the rice and again bring it to a boil. Do not stir after the rice is added. Reduce the heat to very low and cook 30 minutes. Set aside.

Group B: Cover the sun-dried tomatoes with boiling water until soft; drain and cut into pieces. Pour into a large pot together with the undrained cans of mushrooms, pimientos and olives. Add the tomatoes, bell peppers, onions and okra. Add pressed garlic cloves. Let it simmer until the vegetables are limp. Drain (very important) all liquid.

Group C: Fry the sausages over medium heat for 10 minutes, then cut into 1/2-inch pieces. Boil and shell the shrimp. Combine with sausage.

Final cooking: Place Group B in a large mixing bowl. Sprinkle on and mix in the rice (Group A). Be very careful about stirring thereafter and do not mash or scrape the rice in any way.

At this time, salt, pepper and other seasoning or condiments may be added according to taste or personal preference. One or two ounces of olive oil probably will suit most or at least many. Seasoning of the dish is obviously a matter of taste and judgment, which can be best developed by repeated experiences.

The mixture should then be placed in a two-gallon iron pot or at least a large one. Insert the iron pot into a heated 350-degree oven and bake for 20 minutes. Then, without stirring the rice and keeping the rice as stable and undisturbed as possible, insert and mix the shrimp and sausage from Group C as promptly as possible. Continue the baking in the iron pot at 250 degrees for an additional 20 minutes or until all liquid has been absorbed.

Now eat this most pleasant concoction by starting with a large helping or so for everyone, together with garlic bread, a green salad and a cold glass of beer (or two). That's it.

Nutritional information per serving (based on 12): 571 calories (51 percent from fat), 31.9 g fat (9.7 g saturated, 14.1 g monounsaturated), 199.5 mg cholesterol, 34.5 g protein, 35.3 g carbohydrates, 3.5 g fiber, 1,138.3 mg sodium.

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