br>Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
Steam corn for 15 minutes.
Cut off cob, add rest of recipe. Boil 20 minutes.
Yields 5 quarts.
Bring water and bag to a boil.
Add potatoes and boil for 20 minutes.
Remove shrimp bag and add corn and boil for 20 more minutes.
Add sausages and boil for 8 minutes more, then add shrimp and boil 4 more minutes after this; drain off all water and spread onto table that has been covered with paper sacks.
Serve with cocktail sauce and tartar sauce.
Use paper plates and there is no clean up except one pot.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
In large pot, bring to boil bay leaves and 3 to 4 quarts water.
Add lemon, onion and seasoning (or spice).
Boil for 20 minutes.
Add sausage.
Boil, covered for 20 minutes.
Add potatoes.
Boil, covered, for 20 minutes.
Add corn.
Boil, covered, for 20 minutes.
Add shrimp.
Bring to a boil.
Cook just until all the shrimp turn completely pink.
(Do not overcook.)
Drain water.
Serve in the pot.
In a large boiling pot, bring a gallon of water, crab boil and salt to a boil.
Add potatoes and boil for 10 minutes.
Add onions and sausage and boil for 5 minutes.
Add shrimp and corn.
Boil for 5 minutes more.
Drain and serve with crusty bread and a cold beverage.
Makes 6 servings.
Fill large stock pot 1/2 full with water over gas cooker.
Heat to boiling.
Add crab boil seasoning, then potatoes, carrots and onions.
Boil for 20 minutes.
Add sausage and corn.
Boil 10 minutes.
Turn down heat and add shrimp.
As soon as they turn pink, remove all ingredients from water and serve.
Have butter for corn and seafood sauce available.
Great for Super Bowl parties.
Have ready canned corn; sprinkle salt and cornstarch over chicken.
Set aside in small bowl; beat egg whites until foamy. Then beat in the milk; set aside.
In saucepan, boil chicken broth.
Add corn; let boil 1 minute.
Add minced chicken.
Bring to a boil and let boil 2 minutes.
Add egg whites and milk.
Stir and then remove from heat.
Add ham and serve immediately.
Makes 4 servings.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Boil smoked shoulder bone and onions.
Reduce to medium heat and cook for 1 1/4 hours.
Add potatoes and cook on medium-high heat for 20 minutes.
Add corn.
Boil and then turn to low.
Add evaporated milk.
Season with pepper.
Fill large pot 2/3 full with water.
Bring to boil and add salt, shrimp boil and potatoes.
Cover and boil 10 minutes.
Add onions.
Boil 10 minutes and add sausage.
Boil 10 minutes and add corn.
Boil 10 minutes and add shrimp.
Simmer 5 minutes.
Drain water and serve.
Fill a large pot about 3/4 full of water.
Add potatoes and all spices; bring to a boil and cook 5 minutes.
Add sausage and bring back to boil for 5 minutes.
Add onions and boil 5 minutes. Add corn and boil 5 minutes.
Check all ingredients for doneness, especially potatoes.
Add shrimp and boil until shells begin to separate from the shrimp.
Turn off heat and let stand for a few minutes.
Drain and serve.
Boil a gallon of water, crab boil and salt.
Add potatoes, boil 10 minutes longer.
Then add your onions and sausage; boil 5 minutes longer.
Then add shrimp and corn and boil 5 more minutes. Drain and serve.
In large pot, mix a gallon of water with the liquid crab boil and salt.
Bring to a boil.
Add corn and boil for 5 minutes.
Add potatoes and boil for 10 minutes.
Add onions and sausage and boil for 5 minutes.
Add shrimp.
After 5 minutes, drain and serve with crusty bread.
Makes 6 servings.
Cook green pepper and onion in a saucepan coated with vegetable spray over medium heat, stirring constantly 5 minutes or until tender.
Stir in broth, chopped potato and pepper.
Bring to a boil; reduce heat and simmer 5 to 7 minutes or until potatoes are tender.
Combine cornstarch and milk, stirring until smooth. Gradually add to potato mixture, stirring constantly.
Stir in corn.
Boil over medium heat, stirring constantly.
Serve immediately.
Boil chicken in 4 quarts of water until tender.
Cook chicken and cut in pieces.
Cut up carrots, celery and onion and cook until done in water from chicken.
Add bouillon cubes, cut up chicken, creamed corn and regular whole corn.
Boil noodles according to directions on package in another pot and drain.
Add to rest of soup.
Salt and pepper to your taste and cook for another few minutes.
alted water to a boil. Add the corn and boil until it is
br>Bring to a boil and let it boil for 5-7
Fill large stew pot halfway with water.
Add can of beer and shrimp crab bag and bring to a full boil; drop in corn and boil 20 minutes.
Add sausage and bring to full boil for 10 minutes. Lastly, add shrimp and cook 2 minutes, drain and serve.