Renny Darling's

New Orleans Sampler at Mardi Gras

Rice with tomato, pepper, onion and garlic is a great accompaniment to the etouffée. The cayenne pepper adds a little bite. You can add a little more pepper if you like it hotter.

2 shallots, minced
2 cloves garlic, minced
1/2 medium red bell pepper, seeded and chopped
1 tomato, peeled, seeded and finely chopped
2 tablespoons butter
salt and pepper to taste
2 shakes cayenne pepper

2 cups rice
4 cups chicken broth

1/3 cup chopped chives

In a saucepan, sauté together first group of ingredients until vegetables are soft. Stir in the rice and broth. Lower heat, cover pan and simmer mixture until rice is tender and liquid is absorbed, about 30 minutes. Stir in the chopped chives before serving. Serves 8.

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