Saturday, August 6, 2011
2 boxes low sodium chicken broth
2 cans Rotel tomatoes
2 cans tomato paste
1 box long grain wild rice
1 lb skinless smoked sausage (sliced)
1 lb smoked ham (diced)
1 lb shrimp (deveined, tails off)
1 parcel celery (sliced thin)
2 lg green peppers (diced)
1 lg red pepper (diced)
1 bunch green onions (seperate greens from onion bulbs)
1 tsp minced garlic
1 tsp minced onion
2 Tbl Old Bay Seasoning
1 Tbl black pepper
2 tsp salt
1/3 C Extra Virgin Olive Oil
Slice Sausage and add to bottom of stock pot with a little EVOO to brown. Chop Ham and add to stock pot to brown. Slice celery (very thin), slice bulbs of scallions and dice peppers. Place veggies in skillet on medium heat with some EVOO (or butter if you prefer) to "sweat" the veggies until they start to tender.
Add 3 C chicken stock (1 box) to sausage and ham mixture after about 10-15 minutes of browning. Add seasonings, minced garlic, minced onion. Stir in one can of Rotel tomatoes and one can of tomato paste. Bring to a boil and add celery, onions and peppers. Add remaining box of chicken stock, another can of Rotel tomatoes and the other can or tomato paste and bring back to a boil. Add rice and let cook on a low boil for 30-40 minutes.
Add shrimp and cook another 15 minutes on medium boil. Add chopped greens of scallions at the last minute and serve.
Red Beans and Rice
2 pkgs instant white rice
1 lb kielbasa, cut diagonally into 1/4 inch slices (optional)
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned kidney beans, drained
1 (16 ounce) can whole peeled tomatoes, chopped
1/2 teaspoon dried oregano
salt to taste
1/2 teaspoon pepper
Prepare rice and set aside. Brown kielbasa, pepper and garlic until veggies are tender. Add beans, tomatoes and spices...simmer for 10 minutes.
Serve over prepared white rice.
3 cans sweet corn (drained)
1 stick butter
salt and pepper
It can't be any simpler than this but the browning of the corn brings out such sugary goodness...you'll be glad you tried this.
Drain Corn and place in a large skillet with 1/2 stick butter, season with salt and pepper and a heavy pinch of sugar. Fry the corn over medium high heat. As the butter soaks in, you'll have to add a pat or two more to keep your corn cooking. Cook for about 20-25 minutes or until the majority or the kernels are lightly browned. Ummm....good!
Okay, you can cheat and use a box mix if you must...it really is pretty tasty. But if you want to go all out, here is my Mama's recipe.
2 cups white cornmeal (use yellow if that's what you have on hand)
2/3 cup flour
1-1/2 tablespoons baking powder
3/4 teaspoon baking soda (omit if you use regular milk rather than buttermilk)
1 beaten egg (2 if you like really fluffy corn bread)
1/2 teaspoon salt
Dash of black pepper
1 and 1/2 cups buttermilk (more or less)
3 to 4 tablespoons of bacon drippings (you can substitute cooking oil)
Pre heat oven to 400* Mix dry ingredients then add wet ingredients. Pour into well greased dish or iron skillet and bake 25 minutes. Keep an eye on it if using an iron skillet...it may cook faster!