Description:

Casseole

Source:

Richard Merrill

Serves/Makes:8

Ingredients

• 8 tomatoes, diced small
• 3 bell peppers, diced small
• 2 red peppers, diced small
• 1-3 cloves garlic, minced
• 3/4 cup (175 ml) olive oil
• 2 cups (475 ml) chick peas or green peas
• 1 quart (950 ml) mussels or clams
• 1/2 lb (.2 kg). crab meat (fresh or canned)
• 12 large shrimp
• 3 1/2 to 4 lbs (1.8 kg). chicken, cut into 8 pieces
• 3 slices Canadian bacon
• 2 large veal cutlets
• 8 link sausages
• 1/2 lb (.2 kg). long grained rice
• Large pinch saffron or 1 tbsp (15 ml) turmeric
• salt and pepper

Preparation

• Cook vegetables over high heat with 4 tbsp (60 ml) olive oil until tender. Season with salt and pepper and remove from heat.
• Cook peas in boiling, salted water until tender, and add to vegetables.
• Cook thoroughly cleaned shellfish over high heat in a pan without water until shells open. Cool and shuck them and add to vegetable mixture along with diced crabmeat.
• Cook unshelled shrimp in salted water for not more than 5 min.
• Heat remaining olive oil in deep skillet and fry chicken for 20 minutes, turning each piece. Drain and keep hot.
• Saute bacon, cutlets and sausage in the same skillet and cut meat into pieces.
• Meanwhile, make a pilaf with the saffron. Just before serving, mix all the vegetables, meats (except the chicken and shrimp) and the rice together carefully.
• Put in deep earthenware dish and arrange chicken and shrimp on top.

Comments

This recipe comes from La Cuisine de France, by Mapie, the Countess of Toulouse-Lautrec