Ingredients
3 pounds ground beef2 pounds ground pork2 large onions, chopped3 celery ribs, chopped1 large green pepper, chopped1 jar (4 ounces) diced pimientos, drained5 cups water2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 cans (10-1/2 ounces each) condensed French onion soup1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2 tablespoons Creole seasoning1 teaspoon salt1 teaspoon pepper1/2 teaspoon cayenne pepper4 cups uncooked long grain rice
Preparation
Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots. Cook over medium heat until meat is no longer pink, breaking it into crumbles; drain.
In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into the meat mixture, dividing vegetable-soup mixture evenly among the meat mixtures. Bring each to a boil; stir in rice.
Preheat oven to 350°. Carefully transfer mixtures to 3 greased 13x9-in. baking dishes. Cover each and bake for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.
