Shrimp Etouffee

Ingredients:

4 tablespoons flour
4 tablespoons butter

1 pound shrimp

2 cups chicken broth

1 cup onion, diced

1/2 cup celery, diced

1/2 cup bell pepper, diced

4 cloves garlic, chopped

1 teaspoon thyme, chopped

1 cup tomato, diced

1 tablespoon creole seasoning

1 Tbls. Worcestershire sauce

hot sauce to taste

salt and pepper to taste

2 tablespoons butter

2 Tbls. lemon juice

1/4 cup green onions, sliced

Directions:

1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer, stirring frequently, until it turns a dark brown, about 10-20 minutes.
2. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
3. Add the garlic and thyme and cook for a minute.
4. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
5. Add the shrimp and cook until cooked, about 5 minutes.
6. Season with hot sauce, salt and pepper to taste.
7. Mix in the lemon juice and green onion and enjoy over cooked rice.

***We had this over a biscuit and a poached egg in New Orleans!

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Stuffed Green Peppers

Ingredients:
8-12 Green Bell Peppers
2 cups of rice (cook in 4 cups of water)
1 1/2 lbs of sausage, browned
4 c. Asiago/mozzarella cheese, shredded
1-2 onions, chopped small
1-2 tsp garlic salt, to taste
2-3 cups cherry tomatoes
1 cup chicken broth

Directions:
Cook rice according to pkg and cool.Brown sausage. Wash and top peppers, putting the pepper tops in the bottom of crock pot. Mix sausage, rice, 3 cups of cheese, onions and garlic salt together in a large bowl. Add cherry tomatoes. Stuff pepper shells FULL of rice mixture, nice and tight. Place stuffed peppers in crock pot on top of pepper tops. Finish off the rice mixture by spooning it over and around the peppers.(The crock pot above did not get the extra rice filled in around it very good:() Pour chicken broth evenly over and around the peppers. Cover with remaining cheese and cook on low for    2-3 hours on low until peppers are cooked to preferred color and crispness. Enjoy the leftovers!

Breakfast Casserole

Ingredients:
1 loaf bread
1 dozen eggs
1 lb sausage
handful of grated cheese
1 onion, chopped fine
1 bell pepper, chopped fine

Directions:
Spray 9x13 pan with cooking spray.  Cut crust off bread, cube edges of bread.  Lay bread slices in bottom of pan. Beat eggs and add salt and pepper; then fold in bread cubes and pour over bread.  Layer onion, bell pepper, sausage, and cheese on top.  Bake uncovered at 350 for 30 minutes.

***From Sharon Crowther

Wonder Soup

Ingredients:

•   1/2 head of cabbage, chopped ( I use a bag of mixed cabbage)
• 1 cup celery, diced
• 1 cup white or yellow onion diced
• 1 cup carrots diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 4 cups chicken broth
• 14 oz can basil, oregano, garlic diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• few shakes of black pepper
• 1/2 teaspoon salt (optional)

Directions:

1. Heat 2 tablespoons of olive oil in a large pot over medium hear
2. Add celery, onions, carrots, and bell peppers
3. Saute until slightly tender
4. Stir in garlic
5. Pour in chicken broth
6. Stir in tomatoes and cabbage
7. Bring to a boil and then reduce heat
8. Cook until cabbage is tender
9. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
10. Taste broth and adjust seasoning if needed
11. Serve and Enjoy!

Cheeseburger Soup

Ingredients:

1 1/2 cups water
2 cups cubed potatoes
2 small carrots grated
1 small onion chopped
1/4 cup chopped bell pepper
1 jalapeño seeded and chopped
1 minced clove garlic
1 tablespoon beef bouillon granules
1/2 tsp. salt
1 lb. hamburger. Cook/drain
2 1/2 cups milk divided
3 tablespoons flour
8 oz. velveeta, cubed
1/4-1 tsp. cayenne pepper
1/2 lb. bacon, cooked/crumbled

Directions:

In large saucepan combine first 9 ingredients. Bring to boil. Reduce heat, cover, simmer 15-20 minutes until potatoes are tender. Stir in beef and 2 cups milk. Heat through. Combine remaining milk and flour until smooth. Gradually stir into soup. Bring to boil and stir for 2 minutes or until thick and bubbly. Reduce heat, stir in cheese until melted. Add cayenne pepper. Stir in bacon just before serving.

Breakfast Burritos

Ingredients

• 1 pound sausage
• dozen eggs
• 12-16 oz. hashbrowns
• 1-2 cups cheese
• 12+ tortillas
• chopped green onions (optional)
• chopped green peppers (optional)

Directions

1. brown sausage [with onions and pepper (optional)]
2. scramble eggs (keep moist)
3. brown hashbrowns
4. put sausage, cheese, eggs, and hashbrowns together in bowl, stir
5. wrap filling in tortillas to make burritos

Makes around a dozen burritos.