Shrimp and Sausage Gumbo Cajun Style
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings
What You Need
¼ cup (½ stick) butter
¼ cup flour
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
1 pkg. (14 oz.) OSCAR MAYER Turkey Smoked Sausage, sliced
1 can (14-½ oz.) diced tomatoes, drained
1 can (14-½ oz.) condensed chicken broth
1 pkg. (10 oz.) frozen okra, thawed, sliced
1 small bay leaf
¼ tsp. dried thyme leaves
¼ tsp. salt
¼ tsp. black pepper
½ lb. cleaned medium shrimp
6 cups hot cooked rice
MELT butter in large skillet on medium-high
heat. Stir in flour. Cook 4 minutes or until
golden brown, stirring frequently. Add green
pepper, onion, celery and garlic; cook 2 to
3 minutes or until crisp-tender, stirring
ADD turkey sausage, tomatoes, broth, okra,
bay leaf and thyme; stir until well blended.
Season with salt and black pepper. Bring to
boil. Reduce heat to medium-low; cover.
Simmer 5 minutes, stirring occasionally.
STIR in shrimp; cook 5 minutes or until
shrimp are opaque, stirring frequently.
Remove and discard bay leaf. Spoon over hot
Substitute 1 pkg. (10 oz.) frozen cut green
beans for the okra.
Broccoli & Rice
¼ cup chopped onions
¼ cup chopped Onion tops
½ cup chopped celery
1 cup sliced mushrooms
8 tbs butter or margarine
1 can cream of mushroom soup
½ can milk
1 med jar of cheese spread
1 bunch of broccoli
2 cups of cocked rice
2 cup bread crumbs
Saute chopped onions, chopped celery, sliced mushrooms
in butter or margarine until onions are clear. To this
add cream of mushroom soup, ½ can milk and cheese
spread and cook on low fire until melted. Meanwhile cook
broccoli until tender. Next combine broccoli to cheese
mixture and add rice. Pour into buttered baking dish,
sprinkle bread crumbs an top and bake at 350° F until
bubbly. Makes an excellent side dish.
Serves 8 people.
Cracker Barrel Biscuits
*Very close, you know their recipes are
2 cups white Lily self rising Flour
⅔ cup Crisco shortening (not oil)
1 cup buttermilk
⅛ teaspoon yeast - dissolve in 1 Tablespoon warm water
add to buttermilk
*2-3 spoons melted butter to brush after biscuits are baked
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Cut shortening into flour, will look about the size of peas. Add buttermilk. Stir with fork only till forms a ball. Turn onto floured surface and just pat flour around and turn over once. Pat top a little and roll with rolling pin, lightly, not hard, about 1-½ inch thick or thicker if you like thicker biscuits. Cut and place on buttered pan .
Bake in preheated oven @ 450° for about 10 to 12 minutes or golden.
Brush tops real good with butter. Enjoy!!
Crawfish Etouffee (Cajun)
2 bunches scallions, chopped
1 bunch fresh parsley, chopped
4 stalks celery, sliced
½ bell pepper, chopped
¼ pound butter
2 tablespoons tomato paste (or catsup)
Garlic powder, to taste
Black pepper, to taste
Salt, to taste
Red pepper, to taste
2 tablespoons flour
2 pounds peeled crawfish tails
Saute chopped vegetables in butter until onion is
transparent. Add tomato paste and seasonings to taste.
Stir in flour and, continuing to stir, add water
gradually. Add crawfish tails and reduce heat to simmer.
Cook for 15 minutes. Adjust seasonings and remove from
Serve over rice.
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 4 hours, 0 minutes
Ready In: 4 hours, 30 minutes
12 ounces skinless chicken breast cut in 1
1 pound smoked sausage
2 bell peppers, chopped
1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 can whole tomatoes
⅓ cup tomato paste
1 can beef broth
1 tbsp. dried parsley
1 ½ tsp dried basil
½ tbsp. oregano
1 tbsp. Tabasco
½ tbsp. salt
In a crock-pot add all together Cook on high
for 4 hours. and Serve over rice or combine
with enough rice to the desired consistency.
Instead of rice, prepare your favorite pasta
and serve over pasta for Pastalaya ... Ya Ya
Serve over rice.
Louisiana Shrimp Patties
1 pound raw shrimp, chopped
1 raw egg
1 tablespoon bell pepper
½ cup onions, minced
¼ cup celery, chopped
¼ cup instant potatoes
¼ cup water
Salt and pepper to taste
Sprinkle of garlic salt
How To Make Louisiana shrimp patties
Mix shrimp, celery, bell pepper and onions.
Add egg, instant potatoes, salt and pepper.
Shape into patties. Put oil in skillet. Fry
until golden brown. Drain oil and place
patties back in pan with cup of water.
Cover, let simmer 20 minutes.
Serve over rice or mashed potatoes.
Enjoy Louisiana shrimp patties!