This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
- 1 medium bell pepper, diced
- 8 medium white onion, diced
- 3 leafs sage
- 2 cups of rice
- 1 can tomatoes with green chilies
- 2 pounds dead shrimp, peeled
- ½ cup water
- 1/2 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon parsley
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