Cowboy Stew 1

2 pounds ground meat

1 large onion, chopped

1 clove garlic, minced

Two 28-ounce cans tomatoes

1 teaspoon Tony Chachere's seasoning

2 teaspoons salt

4 quarts water

1/2 cup unwashed rice (optional)

5 pound bag frozen mixed vegetables

Brown onions and garlic with ground meat in heavy pot. Drain well and transfer to a large soup pot. Pour tomatoes into bowl and crush. Add tomatoes, seasoning salt and water to meat mixture. Bring to boil over high heat. Add rice and mixed vegetables. Return to boil, then turn heat to low. Simmer for 1-1/2 hours, covered. Keeps well refrigerated up to 3 days. Serve with cornbread.

Serves 20.

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Cajun Country -- New Iberia, Louisiana