Interesting Fact: Cajun food was born out of poverty. Cajun cooking was originally developed by poor refugees and farmers that were trying to feed their large families. That’s why adding inexpensive rice can “stretch” food and feed more people.  

AUNT JIJI’S QUICK & EASY SPAGHETTI

 

2 cans (10 oz.) Rotel, drain

1 lb. ground beef, brown and drain

32 oz. block of Velveeta cheese

1 pkg. (16 oz.) noodles

 

In a Crock pot: Add cheese, Rotel and ground beef; set to low for all day or overnight. OR set to high

until cheese is completely melted. Cook noodles per package directions; add to the cheese sauce and enjoy! On the stove: Add cheese, Rotel and ground beef until cheese is melted, stirring occasionallyso thecheesedoesn’tburn. Cooknoodlesaccordingtopackage directions; add to the cheese sauce.

 

Ashley Rivero

BLN


 

 

MYRON’S MEAT AND SAUCE

 

3 lbs. ground chuck

2 stalks celery, chopped fine

2 (28 oz.) cans crushed tomatoes

½ cup fresh thyme or 1 tsp. dry

2 (11 oz.) cans tomato paste

½ cup sweet basil or ¼ cup dry

2 cups Heinz ketchup

1 cup shallots, chopped

1 can Rotel

2 lg. sweet onions, chopped

1 (28 oz.) can diced tomatoes

1 head garlic, chopped

3 tbsp. oregano

1 medium bell pepper, chopped

2 tbsp. dry Italian seasoning

 

Brown tomato paste, crushed tomatoes, ketchup, brown, and diced tomatoes. Add all fresh ingredients

and stir well. Add dry ingredients and stir well. Add Rotel and stir. In a separate pot, brown the ground chuck with salt and pepper, onion powder

and garlic powder to your taste. Drain off grease. Add to the sauce and cook for 2-3 hours on medium/low heat. This sauce can be used for spaghetti,

lasagna or add chili powder for chili.

 

Myron Adams

BLN


 

 

LASAGNA

 

1 lb. ground beef

1 onion, chopped

1 clove garlic

1 can whole tomatoes

1 can tomato sauce

2 tbsp. fresh parsley, chopped

2 tbsp. sugar

1 tbsp. salt

1 tsp. basil

1 cottage cheese

½ cup parmesan cheese

1 tsp. oregano

15 slices lasagna noodles

1 lb. mozzarella cheese

 

Brown ground beef with chopped onion, drain. Add cans of tomato sauce and whole tomatoes. Break

whole tomatoes with a fork. Add 1 tsp. parsley, sugar, salt, and basil; bring toaboil, then let simmer for 30 minutes. Separately mix cottage

cheese, parmesan cheese, 1 tbsp. parsley, salt and oregano. Layer in pan; noodles, meat, cottage cheese mix; repeat until all is gone. Topwith

mozzarella cheese. Bake in a 350° oven for about 45 minutes or until the cheese browns.

 

Brandon Sampey

BLN


 

 

MEXICAN BEEF CASSEROLE

 

2 lbs. ground beef, cook and drain

1 lg. can enchilada sauce

1 pack taco seasoning mix

tortilla shells

Mexican or cheddar cheese

1 tbsp. cumin

 

Preheat oven to 350°. Spray a 13 X 9 inch pan with cooking spray. Mix the seasoning into the cooked

ground beef. Dredge each tortilla in the enchiladasauce.Layer the tortillas,groundbeef,enchilada sauce andcheese in the pan,

beginning and ending with tortillas. Sprinkle cheese over the casserole and back for 15-25 minutes, melting the cheese and warming the rest.

 

Elaine LeBeouf

BOS


 

 

HAMBURGER CRESCENT RING

 

1 lb. ground beef

1 pkg. Mexican cheese

1 onion, chopped

2 eggs

1 can Dawn Fresh Mushroom Steak Sauce

parchment paper

2 cans Pillsbury crescent rolls (8 oz.)

French fries

 

Preheat oven to 375°. Brown the ground beef with onions. Drain the grease. Season totaste. Add the can

of Dawn Fresh Mushroom Steak Sauce and let it cook down. Place parchment paper ona round baking sheet. Unroll both cans of crescent rolls and separate

into triangles. Overlap dough in a circle making the ring look like the sun, pointed part facing outward. Spoon the ground beef on the half of each triangle

close to the center of the ring. Top the meat with cheese. Bring each top of the triangles over the meat. Beat two eggs to make an egg wash. Brush it all

over the crescent rolls. Bake for 20-25 minutes or until golden brown. Fry the French Fries while it bakes. Let the ring cool for 5-10 minutes before serving.

NOTE: You can place the French Fries in the center of the ring for show.

 

Tiffany Benoit

BMC


 

 

ROAST BEEF PO-BOYS

 

1 lb. bacon

1 packet gravy mix

1 lg. round, shoulder or chuck roast

1 (4.5 oz.) jar of minced garlic

1 lg. container of Guidry’s Season Mix

1 (14.5 oz.) can beef broth

1 packet Italian salad dressing and recipe mix

2 tbsp. corn starch

1 packet ranch salad dressing and seasoning mix

2 tbsp. Tony’s seasoning 2 fresh French breads

 

In a Black Iron Pot; cook down the bacon, we want the grease. Do what you want with the bacon

afterwards. (It is good on a grilled cheese sandwich) In a mixing bowl; add ½ can of beef broth, all 3 packets of mix and 1 tbsp. of Tony’s; mix well.

In Crock Pot; add container of Guidry’s Seasonings and the beef broth/packet mixture and set on High. Rub all surface of the Roast with Tony’s Seasoning. Sear all sides of the Roast in the Black Pot with the bacon drippings. After meat is seared, place it in the Crock Pot. Spread the minced garlic on top of the roast, let cook for 3 hrs. Flip roast and cook another 3 hrs. After 6 hrs., remove roast and put aside. Mix 2 tbsp. of Corn Starch with the rest of the beef broth and add to Crock Pot, stir in. Back to the roast; now shred it and put it back in the crock pot; stir will. Cook for 1 hr.

During this last 1 hr.; this is the time to go get some fresh French bread. Dress Po-boy like you like and enjoy.

 

Brandon Sampey

BLN


 

 

 

STEAK IN MARINADE

 

½ cup balsamic vinegar

1 tsp Worcestershire sauce

¼ cup Soy Sauce

1 tsp onion powder

3 tbsp. minced garlic

½ tsp Salt

2 tbsp. honey

1 pinch Cayenne

2 tbsp. olive oil

2 rib eyes (1-½ inch thick)

 

Mix all ingredients in a bowl with a wire whisk or fork. Pour over steaks. Marinate over night in a

shallow, covered dish. Do not marinate more than 12-16 hours (vinegar sets and it’s over powering).

 

Terry Danos

FCH


 

 

CHARLOTTE’S RAGU POTATO

 

1 pack of green onion sausage

½ cup shallot tops

3 lg. yellow onions, diced

choice of seasoning

4 lbs. potatoes cut into two inch chunks

water as needed

 

Cook sausage to a dark brown color. Remove from pot and cut into half inch slices. Sauté the chopped

onions in the sausage grease. Place the cut potatoes and sausage in the pot; add water until it barely covers the contents. Add your seasoning

and cook on a low fire until the potatoes are soft. Add shallot tops and "gently" stir, stirring will break up some potatoes and thicken the gravy.

Serve on Rice. Note: Easier to cook in an ovalpot.

 

Charlotte Mercier

BLN


 

 

BEN’S FAVORITE PORK CHOP CASSERSOLE

 

1 medium bag frozen chopped seasoning

4 cups long grain rice

1 large pkg. thin cut pork chops, bone in

2 cans French onion soup

½ cup chopped parsley

3 tbsp. Canola oil

 

Season chops with salt and pepper. Brown on medium-high heat in a Magnalite roaster. Remove chops

and add veggies. Cook until onions are clear. Add 4 cups of washed rice. Add soup and water, enough to equal 8cups of liquid. Return chops to the mixture and stir.

Cook over high heat until liquid starts to boil. Cover with a tight lid and lower heat. Cook 25 minutes until rice is cooked. Toss in parsley and serve.

 

Charlotte Bollinger

BOS


 

 

MYRON’S BBQ TURKEY NECKS

 

4-5 pkgs. Pre-cut turkey necks

¼ cup garlic powder

5 large sweet onions, sliced

¼ cup onion powder

5 heads of garlic, sliced

salt and pepper to taste

1 gallon BBQ sauce

¼ cup Worcestershire sauce 3 lg. bell peppers

 

Clean turkey necks, place one layer at the bottom of a nice size soup pot; next place a layer of onions,

garlic, bell peppers. Repeat till you are 3-4 inches from the top of the pot. In a large bowl, mix BBQ sauce with the rest of the ingredients. Pour over necks. Add

enough water to cover right below the top of the necks. Turn heat on high and cook till a slight boil. Turn down heat to simmer. Cook 4-5 hours. Serve with rice or

mashed potatoes.

 

Myron Adams

BLN


 

 

CHICKEN OR TURKEY TETRAZINI

 

2 sticks butter

1 lb. Velveeta Cheese

1 lb. Vermicelli spaghetti

1 2.25 oz. can black olives, sliced

14 oz. frozen chopped seasoning blend

4 Tbsp. Worcestershire Sauce

1 medium bell pepper, chopped

3 cups parmesan cheese

4-5 green onions, chopped

½ cup parsley flakes

4 cups chopped cooked chicken or turkey

½ cup all-purpose flour

1 qt. chicken broth

Bread crumbs as needed

1 qt. milk

 

Cook Vermicelli according to package directions, set aside. Sautee butter and the frozen seasonings, the

bell pepper and green onion bottoms until the onions are clear. Add ½ cup flour, cook on low for 10 minutes. Add 1 qt. milk and 1 qt. chicken broth, cook

approximately 5 minutes. Add the rest of the ingredients except the chicken or turkey. Cook approximately 15 minutes, until it starts to bubble. Add the Chicken or

Turkey and the vermicelli. Mix well and let sit for 10 minutes. Put in a casserole dish with buttered breadcrumbs on top. Bake at 350° until bubbly. A crowd pleaser

for sure!

 

Charlotte Bollinger

BOS


 

 

THE CHAUVIN CHILI

 

3 lbs. ground beef

3 cups water

2 lbs. ground pork

2 tbsp. garlic powder

2 small cans tomato sauce

salt/pepper or Tony’s

2 (1.5 oz.) packs chili seasoning mix

3 cans red kidney beans (opt)

1 lb. container Guidry’s Creole Seasoning Mix

2 tbsp. chili powder

 

Brown beef and pork and strain; place meat back in pot and mix in creole seasonings and cook down for

approximately 30 minutes. Add the rest of the ingredients and bring to a boil, cover the pot (you can add the kidney beans if desired) and simmer for 2 hours, stirring

occasionally.

 

Eric “Turtle” Chauvin

BLN


 

 

JEROME’S FAVORITE CHILI RECIPE

 

2 ½ pounds ground beef

1 lb. (8oz.) jar of Ragu sauce

2 lg. onions, chopped

2 (15 oz.) cans of tomato sauce

¼ bunch of celery, chopped

1.75 oz. yellow mustard

¼ bunch of parsley, chopped

1.5 oz. brown sugar

¼ bunch of shallots, chopped

1 pkg. McCormick’s original chili mix

 

Brown onions and ground beef together and once complete, drain the grease. Add all ingredients to the

beef in a large pot. Do not add water. Bring to a boil, then on a low fire, cover pot and cook for 4 hours stirring occasionally to prevent sticking.

 

Jerome Eymard

BOS


 

 

CHILI WITH ROASTED POBLANO PEPPER

 

½ lb. bacon

1 ½ tbsp. cumin

1 lb. ground round

1 tbsp. crushed red pepper flakes 1 lb. fresh ground onion sausage, casing removed

3 tbsp. chili powder

1 medium bell pepper, chopped

2 tbsp. beef bouillon granules

1 medium yellow onion, chopped

1 (28 oz.) can crushed tomatoes

1-2 jalapeno peppers, seeded and chopped

2 (16 oz.) can diced peeled tomatoes 1 Poblano pepper, fire roasted, seeded and chopped

1 (12 oz.) Abita Amber beer

2 cloves garlic, minced

3 oz. tomato paste

 

Place bacon in Dutch oven on stove and cook over medium/highheat until evenly brown. Drain excess

grease, leaving enough to coat the bottom ofthe pot. Drain bacon on paper towels, and chop. Brown beef and sausage in pot over medium high heat. When meat is brown,

stir in the bell pepper, onion, jalapeno, Habanero pepper, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, diced tomatoes, beer, tomato paste,

and chili paste. Bring to slight boil, reduce to low heat and simmer for 45- 60 minutes, stirring occasionally. Add bacon, continue simmering for another 30 minutes.

Serve.

 

Denny Borne

BOS


 

 

RICE COOKER JAMBALAYA

 

1 ½ cups Rice

½ stick real Butter

1 lb. browned Smoked Sausage

1 lb. peeled shrimp

1 cup chopped onions

1 can beef broth

 

Put all ingredients into the rice pot and set. Do not add any more liquids.

 

Terry Danos

FCH


 

 

JAMBALAYA (8 QUARTS)

 

1 ½ container of Guidry’s Mixed Seasonings

1 ½ tbsp. kitchen bouquet

1 lb. of smoked sausage

32 oz. chicken stock

1 lbs. Andouille sausage

1 can cream of mushroom soup

2 lbs. rice

1 pack of bacon

2 tbsp. Tony’s Seasoning

2 ½ lbs. of boneless chicken thighs

1 ½ oz. Louisiana Hot Sauce

2 1/3 cup water

 

In a 9 quart Black Iron pot; start by cooking down the bacon (used to make oil in the bottom of the pot).

Throw in the sausage and cook down. Add 1½ container of Guidry’s Seasonings, and cook down until greens are wilted. Add cream of mushroom soup. Pour in the chicken broth,

water, Kitchen Bouquet, hot sauce and Tony’s. Add in the chicken and bring to a boil. Once it is boiling, add rice and cook until the liquid is the pot is ¾ to 1 inch

below the rice, stirring occasionally. Once the liquid is below the rice, lower the fire to a simmer and place the cover on the pot. Let it cook for approximately 45 minutes without

stirring and DO NOT UNCOVER. After 45 minutes, turn off fire and serve.

 

Brandon Sampey

BLN


 

 

JAMBALAYA A LA ALLEGREAUX

 

½ cup vegetable oil

½ stick Andouille, chopped

24 chicken thighs

¼ tsp. Cayenne pepper

6 medium yellow onions, chopped

1 tsp. chili powder

4 stalks celery, stalks & leaves, chopped fine

1 whole bay leaf

½ cup fresh parsley, chopped fine

½ tsp. powdered thyme

1 lg. bell pepper, chopped fine

1/8 tsp. powdered cloves 2 bunches green onions, sliced, separate tops and bottoms

½ tsp. dried basil

3 toes garlic, chopped fine

1/8 tsp. mace

2 tsp. kitchen bouquet

4 cups long grain rice

1 ½ lb. Veron’s green onion

1 tsp. liquid crab boil

sausage, cut into bite size

4 cups water

chicken bouillon cubes

salt and pepper and Cayenne

 

Prepare the water to be used by dissolving bouillon cubes and adding the liquid crab boil and the kitchen

bouquet. Wash and dry chicken pieces thoroughly. Salt and pepper both sides with black and cayenne pepper. Heat oil, brown chicken on medium/high heat in black iron pot,

turning frequently to brown evenly. When chicken is brown, remove and drain/cool on paper towels. Add onions, green onion bottoms, celery and bell pepper. Sauté until

tender. About halfway through this process, de-bone the chicken and cut into chunks. Add to sautéing seasonings. When seasonings are tender, add sausage, Andouille, rice,

parsley, green onion tops, and dry ingredients (cayenne pepper, chili powder, bay leaf, thyme, cloves, basil and mace). Cook slowly for about 15 minutes stirring often.

Add the 4 cups of season water/stock and stir well, then cover. Simmer on low heat for roughly 1 hour or until rice is done. May be uncovered for the last 10-15 minutes

if it is too wet.

 

Original by Phil Giroir with a twist by Denny Borne

BOS


 

 

MAMA’S CRABMEAT AU GRATIN

 

1 stalk of celery, chopped fine

2 egg yolks

1 cup onions, chopped fine

1 tsp. salt

1 stick of butter

½ tsp. red pepper

¼ cup of flour

¼ tsp. black pepper

1 cup pet milk

1 lb. crab (white or lumps)

 

Sauté celery and onions in the butter. Gradually add flour, stirring constantly. Slowly add the pet milk,

then eggs, salt and peppers, thoroughly mix and immediately add the crab meat, cook for 5 minutes. Pour into lightly greased and breaded pan. Bake at 375°

for 10-15 minutes. Topwith ½ lb. of grated cheddar cheese and serve. NOTE from Charlotte: This recipe freezes beautifully for up to 6 months.

 

Charlotte Bollinger

BOS

 

 


CRAB-GRUMP

 

2 med. Onions

1 pt. Half & Half, whipping cream

1 med. Bell Pepper

32 oz. Velveeta Cheese

1 sm. Bunch Green Onions

1 can Rotel, diced, hot

3 to 4 cups Crab Meat

12 oz. Cooked Fettuccine

 

Sauté’ onions and bell peppers until wilted. Add half & half along with the chopped green onions. Turn

fire to low and add Rotel and Velveeta (chopped in medium chunks). Once the cheese is melted, add in crab meat and fettuccine. Mix thoroughly, taste for

seasoning (add Tony’s if so desired). Pour into a large baking dish and lightly sprinkle Italian bread crumbs on top. Bake at 350° for 30-45 minutes.

Take out and let sit for 30 minutes before serving. NOTE: you can substitute the Rotel with 1 can of Jalapeno relish or add chopped jalapeno with the Rotel.

 

Debbie Chaisson

BAO

 

 


CRAWFISH/CRAB BOIL

 

1 bushel crabs or 40 lbs. crawfish

2 medium bottles liquid crab boil

2 ½ boxes salt

1 medium bottle Cayenne pepper

8 large onions

1 hand-full bay leaves (optional)

1 bunch celery

¼ cup black pepper

v7 cloves garlic

1 cup garlic powder

8 large lemons

1 medium bottle liquid crab boil

1 cup onion powder

potatoes, corn, mushrooms to liking

 

Put all the ingredients in a large boiling pot. Light the fire. Put potatoes in. Bring to a boil. Boil 5 minutes.

Add crawfish or crabs. Bring back to a boil. Add sausage, corn, mushrooms, etc. Boil ten minutes. Turn off fire. Soak 10 minutes. Take out. For second batch, just

add ½ box salt.

 

Myron Adams

BLN

 

 


CRAWFISH FETTUCCINI

 

1 cup butter

1 block Velveeta cheese, cubed

4 med. onions, diced

2 pints half & half

2 small bell peppers, diced

2 lbs. crawfish

4 cloves garlic, minced

2 pkgs. fettuccine noodles

 

In a large sauce pan, melt butter and sauté onions, bell peppers and garlic. Cook until vegetables are

clear not browned. Add half & half and cubed cheese. Cook until cheese melts and combines with the half & half. Add crawfish and stir until sauce begins to bubble.

Prepare noodles according to package directions. Pour sauce over noodles and stir well.

 

Terry Danos

FCH

 

 


SEAFOOD LOADED POTATO PAN

 

Ingredients:

seafood sauce

3 lbs. peeled shrimp

2 cans cream of celery soup

3 lbs. smoked sausage (I use HOT)

4 to 6 oz. Velveeta cheese, cubed

3 lbs. small red potatoes

¾ cup milk

1 lg. Vidalia onion

Parsley

½ to ¾ cup Louisiana Crawfish Boil

crabmeat and crawfish optional

 

First preheat oven to 400°.

Slice your sausages into round bite size pieces. Then cut your potatoes into small bite size pieces also.

Slice onions into quarters and then smaller portions after that until you can pull them into strips. Fry down sausage on a medium to low heat just till browned.

Let it drain. Fill a pot with 3 cups of water pour in Louisiana crawfish boil (your preference on how much, the more

the spicier). Once you get a boil going place in potatoes and onions. Boil until potatoes are soft (not mushy) place shrimp in the pot and turn off burner. Stir to keep shrimp under and cooking.

Shrimp usually cook within 2.5 mins depending on size, keep in mind the longer you let your shrimp, potatoes, and onion sit in the boil the spicier it will be.

*If you are adding crab I suggest you keep it separate and heat it in a small skillet with a dash of Old Bay then place it on the bottom of the pan before placing the cooked sausage in the pan.

Take a large pan and line with aluminum foil, place sausage in pan. Take pot of shrimp, potatoes and onions and pour into strainer. Once strained Take the shrimp, potatoes and onions and place in pan.

MAKING THE SAUCE:

On medium-low heat pour the two cans of cream of celery into a pot (I use the same pot I just boiled everything in) add in the Velveeta cubes (once again the amount will depend on your preference) I use the full 6 oz.

because my family likes the cheese taste and gives it a good color. Now slowly add in ¾ cup of milk while cooking the sauce down (take your time you don’t want to rush

your sauce). Keep it a thicker consistency; try not to let it get runny. Once the cheese is melted in take off heat and let sit for 2 minutes. After 2 minutes, spoon the

sauce over the pan of seafood and bake in oven at 400° for 15 minutes. Garnish with parsley. Serve hot and with fresh garlic or butter rolls! Enjoy!

 

Terry Danos

FCH

 

 


MYRON’S CRAWFISH PASTA

 

2 lg. sweetonions, chopped fine

1 cup parsley, chopped fine

6-10 toes garlic,chopped fine

¼ cup bell pepper, chopped fine

1 stalk celery, chopped fine

1 bunch shallots, chopped fine

8 oz.portabella mushrooms, sliced

2 (1 lb.) pkg. linguine

½ cup Italian cheese (5 cheese blend) shredded

¼ -½ cup heavy whipping cream

¼ cup sundried tomatoes, chopped fine

¼ cup olive oil

1 lb. Andouille sausage, cut bite size

½ stick ofbutter (optional)

½ cup mild cheddar cheese, shredded

1-2 quarts pre-boiled crawfish tails, seasoned & deveined

 

Bring Seafood stock to a raging boil, add Pasta, return to a boil, cover, and remove from heat. Let sit 20

minutes, then drain. If the crawfish are not seasoned, bring water and Zatarain’s pre-mix boil to a boil, add the crawfishtails, bring back to a boil.

Remove from heat and let soak 10minutes. Sauté onions and celery in olive oil and butter, if desired, until butter is clear. Add bell pepper andcontinue sautéing

until all vegetablesaresemi-soft. Add whippingcream, mushrooms, and sundried tomatoes, continue sautéing for another minute or two. Add parsley, continue sautéing

another minute or two. Gradually add all the cheese and stir until ribbon consistency. If it gets toothick, add some morewhipping cream. Add Andouille, continue

sautéing another minute or two. Add crawfish tails, continue sautéing until well blended. Add the pasta and mix well. Add salt and pepper to taste. Serve on a plate

with a sprinkle of thin slices of shallots on top. Serve with garlic bread.

 

Myron Adams

BLN

 

 


TOOTIE’S FISH PIE

 

1 lb. fish fillet

4 tsp. tomato sauce

1 tsp. salt and pepper each

¼ cup parsley, chopped

½ bell pepper, chopped

1 egg

½ cup onion, chopped

¾ cup milk

¾ tsp. garlic powder

½ tsp. crab boil

½ cup margarine (1 stick)

½ cup bread crumbs 1 can cream of celery soup

 

Boil fish in salted water for 10 minutes. Drain and mash fish. Cook onions, bell pepper, and garlic powder

in the margarine until limp. Add cream of celery soup, tomato sauce, fish and parsley. Cook on low for 10 minutes. Turn off heat. Add bread crumbs, pepper and egg.

Add milkand crab boil. Mix well. Pour in a baking dish and bake at 425° for 30-40 minutes.

 

Melinda Dufrene

BLN

 

 


SHRIMP SAMPLER ON THE GRILL

 

1 lbs. shrimp peeled (16-20)

1 stick butter

1 lb. Andouille sausage

Tony’s seasoning

1 pkg. of 12 corn on the cob

1 onion, chopped Pre-boiled potatoes and cut into bite size pieces

1 tbsp. minced garlic Pinch Cayenne pepper

 

Pre-boiled potatoes and cut into bite size pieces. Mix all ingredients in an aluminum pan. Grill until

shrimp is done. Stir from time to time and roll corn for flavoring.

 

Ricky Fontenot

ALG

 

 


MY AUNT’S ARLETTE’S STUFFED PEPPERS

 

1 onion

1 tbsp. ketchup

2 garlic pods

1 tsp. Worcestershire sauce

1 block margarine

2-3 tbsp. oil

3 slices bread

1 lb. shrimp

1 cup water

2 bell peppers hollowed out, tops off

1 egg

 

Melt margarine, add onion and garlic, sauté. Soak bread in water, thin squeeze. Add soaked bread to

margarine. Simmer with raw shrimp for 25 or 30 minutes.Addbeateneggandmix.Add ketchup, Worcestershiresauce, salt and pepper to taste. Bake in raw

peppers for 30-35 minutes at 350°. Add water to pan and bread crumbs to peppers.

 

Charlotte Bollinger

BOS

 

 


JAKE GIARDINA’S SHRIMP MOSCA

 

2 lbs. whole fresh shrimp

2 tsp. oregano

1 cup olive oil

2 tsp. rosemary

2 tsp. salt and pepper each

3 bay leaves

25 cloves unpeeled garlic mashed

1 cup dry white wine

 

Place all ingredients, except the wine, in a large skillet. Cook over medium heat for 15-20 minutes or

until shrimp are pink and liquid produced by shrimp has almost completely disappeared. Stir

occasionally. Reduce the heat and add the wine. Cool at low simmer until the liquid is reduced by one

half, about 5-7 minutes. Serve on a platter with French bread.

 

Charlotte Bollinger

BOS

 

 


BOYSIE’S EGGPLANT CASSEROLE

 

8 eggplants

1 can Rotel original

10 onions, chopped

2 pkgs. Jimmy Dean sausage

5 bell peppers, seeded and chopped

2 lbs. shrimp, peeled and deveined

2 celery, chopped

parmesan cheese

2 cans stewed tomatoes

bread crumbs

 

Peel and cube eggplant. Boil until tender, drain in colander. Sauté all chopped veggies in ¼ cup of canola

oil. Add stewed tomatoes and Rotel. Cook until most of the water has steamed out. Add the eggplant to the other veggies. In a separate frying pan, break up the 2 lbs.

of sausage and cook until brown. Drain the fat. Add the sausage and shrimp to the veggies. Cook until shrimp turns pink. Put the mixture in a casserole pan or ramekins.

Sprinkle with bread crumbs and parmesan cheese. Bake at 375° until cheese is light brown and casserole is very hot, approximately 20-25 minutes.

 

Charlotte Bollinger

BOS

 

 


MYRON’S OYSTER STUFFING

 

½ gallon oysters, liquid reserved

2 cups homemade breadcrumbs

1 lb. ground beef

1 lg. onion, diced small

Salt and pepper to taste

2 stalks celery, diced small

 

In a 5 quart pot, brown the ground beef with the salt and pepper. Drain the fat. Add onions and celery, cook

until onions are clear. Cut oysters in half and add to meat, mix, add oyster liquid. Cook 30- 45 minutes. Add breadcrumbs, mix well. Let sit until cool and

stuff in your turkey or bake in acasserole dish for 30 minutes at 350°.

 

 


Myron Adams

BLN