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Savannah Seasons
Stock Photo: Cover May Be Different

Savannah Seasons Hardcover - 1996

by Terry, Elizabeth; Terry, Alexis

  • Used
  • very good
  • Hardcover
  • Signed

Description

Clarkson Potter, 1996-04-30. hardcover. Very Good. 8x1x9. Signed. Signed by author. Light wear to covers. Text clean and unmarked. The binding is tight and square. Light wear to the dust jacket. Your satisfaction is guaranteed!
Used - Very Good
NZ$38.13
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We Accept: PayPal/Cashiers Check/Money Order/Personal Check /Visa /Master Card (in We Accept: PayPal/Cashiers Check/Money Order/Personal Check /Visa /Master Card (in US funds ALL INTERNATIONAL ORDERS MUST BE CRDIT CARD OR INTERNATIONAL MONEY ORDER). All books will be shipped with delivery confirmation information. We will be happy to accept any returns within 10 days of receipt.If the item was not as described a full refund, including shipping, will be issued. Items returned of any other reason will be refunded the item purchase price only. Orders ship within 1 business day. Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.

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Details

  • Title Savannah Seasons
  • Author Terry, Elizabeth; Terry, Alexis
  • Binding Hardcover
  • Edition First Edition
  • Condition Used - Very Good
  • Pages 352
  • Volumes 1
  • Language ENG
  • Publisher Clarkson Potter, New York, New York, U.S.A.
  • Date 1996-04-30
  • Illustrated Yes
  • Bookseller's Inventory # 101223015
  • ISBN 9780385482363 / 0385482361
  • Weight 2.27 lbs (1.03 kg)
  • Dimensions 9.52 x 8.34 x 1.28 in (24.18 x 21.18 x 3.25 cm)
  • Library of Congress subjects Cookery, American - Southern style, Cookery - Georgia - Savannah
  • Library of Congress Catalog Number 95030073
  • Dewey Decimal Code 641.597

Categories

Excerpt

SAVANNAH JAMBALAYA

SERVES 6

l/2 pound Italian-style hot link sausage
4 chicken thighs
1 pound (31-35 count) shrimp, peeled and de-veined
1/2 cup minced green bell pepper
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh oregano
1/2 teaspoon fresh cracked pepper
2 tablespoons butter
2 tablespoons oil
1/4 pound country ham or prosciutto, cut in l/4-inch dice
1 cup peeled and minced onions
l/2 cups uncooked Uncle Ben's brown rice
3 cups canned diced tomatoes in juice
1 cup Basic Chicken Broth

Preheat the oven to 400 degrees.

Roast the sausage and the chicken thighs in the oven for 8 minutes.  Drain, cool, and slice the sausage.  Shred the chicken meat, discarding the skin and bones.  Set both the sausage and the chicken aside.  Combine the shrimp with the bell pepper, olive oil, thyme, oregano, and cracked pepper and set aside in the refrigerator, uncooked, to marinate.  Reduce the oven heat to 350 degrees.

In a large casserole dish, melt the butter with the oil, add the country ham, and sautÚ until brown; then add the onions and rice.  SautÚ, stirring, for 2 minutes, and finally stir in the tomatoes, chicken broth, the sliced cooked sausage, and the shredded chicken.  Cover the casserole, place it in the oven, and bake for 25 minutes until the rice is soft and the liquid absorbed.

Transfer the shrimp mixture to a large skillet set over medium heat and sautÚ until the shrimp are cooked through.  Pour the shrimp over the rice and serve immediately.

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