Toss shrimp with Creole seasoning in medium
rowned, stirring often.
Add sausage and chicken livers. Cook, stirring often
In a Dutch oven, brown sausage and chicken in oil.
Remove with a slotted spoon and keep warm.
In the drippings saute red pepper, onion and celery until tender.
Stir in all seasonings, cook for 5 minutes.
Stir in the broth, rice and sausage mixture, bring to boil.
Reduce heat, cover and simmer for 20-25 minutes or until rice is done.
Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.
ntil duck legs are browned and skillet contains rendered duck fat
l, onion, bell pepper, and celery and cook until the onion is
ut smoked sausage or andouille into half inch slices and set aside
Pour grits into broth slowly and let cook on medium heat
Cut sausage into 1/4 \" slices.
Saute garlic, sausage, pepper, and onion until pepper is soft.
Add water, rice,salt, cayenne, and Tabasco.
Bring to boil and reduce heat.
simmer covered for 15 minutes.
Add tomatoes and shrimp.
Cook until shrimp are pink, stirring occasionally.
Saute thinly diced sausage and vegetables for 5 to 10 minutes. Add stewed tomatoes, salt, pepper, Lea & Perrins and Tabasco to taste.
Simmer 15 minutes.
Microwave frozen okra on High for 15 minutes.
Add to tomato and sausage mixture.
Simmer 10 minutes. Add raw shrimp and simmer for about 15 minutes more.
Serve over rice.
orizo has rendered some fat and begins to brown, about
Put sausage in a large heavy iron skillet and cook.
Add onion and cook until onion is clear.
Add parsley and garlic.
Cook until parsley is limp.
Add water for tomatoes (mashed with spoon), thyme and salt.
Bring to a boil.
Add rice and shrimp. Stir and cover.
Cook on low heat.
Stir often and lift rice with fork.
Add more liquid if needed (1/2 cup).
Cook 30 minutes or until rice grains are tender and separate easily.
In a large pot heat olive oil and add garlic and onion, cook for 2 minutes.
Add sausage and cook until almost brown.
Add celery and cook for 3 minutes.
Add potatoes, diced tomatoes, chicken stock, bay leaf, salt and pepper.
Bring to a boil, reduce heat and simmer for 20 minutes.
Add shrimp, spinach, parsley and red pepper.
Simmer for 30 minutes.
Serve with grated parmesan cheese.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
hours
Pork Belly and Shrimp
Sprinkle sugar over bottom
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
aucepan over medium heat. Cook and stir shallots until translucent, about
lime juice, and salt. Set aside.
Bacon and Shrimp Tacos: In a
Make a small roux on side to add in later.
Saute onion, bell pepper, celery, onion tops and parsley for about 15 minutes.
Mix cornstarch and 1/2 cup water.
Pour in with sauteed mixture and cook for about 10 minutes.
Add in soups and 2 cans of water. Cook on low heat, stirring constantly, for 20 minutes.
Add desired crab and shrimp and cook for 15 minutes.
Serve over rice.
In a nonstick skillet, cook sausage over medium high heat, breaking
ive oil; sprinkle with salt and pepper. Spread vegetables in