Since I was born in N’arlins I will proclaim this to be real Louisiana cookin. I guess somewhere years ago I started with a recipe from somewhere but I don’t remember where (maybe Justin Wilson) but now I just do it from memory.

Because there is no fixed recipe or measurements, this nearly always tastes a little different each time – but always very tasty.

this will make enough for about 3 people.

start two cups of white rice (see another post) when you start chopping this stuff up. Have everything chopped and ready to go before beginning to cook.

12 oz pkg of country ham

or

6 oz pkg country ham and 1 or 2 chicken breasts (1 of the hormone monsters or 2 normal ones) in 1/2″ cubes

olive oil – cooking quality not dipping quality.

1/2 to 1 bell pepper – in 3/8″ cubes

1 bunch green onion (thumb diameter best but pinkie sized ok) – 1/8″ slices from the white to about about the green tops in 3/8″ slices.

3 or 4 stalks celery in 1/4″ slices

3 or 4 good sized garlic cloves chopped fine (do your own not prechopped)

can or jar of mushrooms if you’ve got them and like them

red pepper

white pepper

oregano

butter

white wine

In a big skillet (2 – 3 in deep) cook the ham (med to med hi heat)- I’ll add a little olive oil to get it crispier. Remove the ham to paper towels when done but not overdone. If you are doing the chicken thing, add a little oil to the ham drippings and then throw in the chicken and cook till browned. Remove the chicken to paper towels.

Add a little more oil to the pan and throw in the pepper, onion, garilic and celery – should be med high by now (the pan and you if you’ve been drinking properly). Cook this for a little while (5 minutes??) while scraping the bottom of the skillet to mix in the ham drippings. Toss in the mushrooms. Put about 1/3 stick of (real) butter in and stir it around til melted – the heat may get lowered just a bit here if that is the correct feel. Add the red and white pepper – you’re on your own here. My ball and chain does not like as much heat as I – I use my palm for a measuring device but I just went and measured what I generally use – about 1/8 teaspoon of each or a little more. Then some oregano – looks like about 1 1/2 tablespoons. Stir that around and add some white wine – I generally use a 6 oz bottle but a little more from a 750 ml opened for the meal would be better. Tear the ham into bite size pieces and put that in along with the chicken if you included it. At this point you’ve got all the dirty stuff simmering in wine and butter. The longer you cook this the more even the spices are distributed – not necessarily better or worse than quickly adding the rice – just another variable.

Add about 1/2 the rice and stir well. Continue adding the rice but stop before it absorbs all the moisture and gets too dry. Spoon onto a plate and eat with a piece of garlic bread and (hopefully) a glass of that white wine.