4 lbs. chili meat (beef chuck ground or cut into + inch dice)
1 large onion, chopped
2 garlic cloves
1 tsp. dried Mexican oregano
1 tsp. ground cumin
2 Tbsp. chili powder
1 + C. canned whole tomatoes and their liquid
2-6 generous dashes of liquid hot sauce (I recommend Frank's Red Hot Sauce)
Salt to taste
Methods/steps
Sauté the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off fat while cooking. Salt to taste.
Thursday, November 13, 2008
Dolly Parton's Cream Of Vegetable Soup
1 qt. chicken broth
1/2 C. frozen peas
1/2 C. whole kernel sweet corn
1/2 C. canned green beans
1/2 C. carrots pealed & grated
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 C. heavy whipping cream
Methods/steps
Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.
1/2 C. frozen peas
1/2 C. whole kernel sweet corn
1/2 C. canned green beans
1/2 C. carrots pealed & grated
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 C. heavy whipping cream
Methods/steps
Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.
Chili Relleno Casserole
1 7 oz. can Ortega Chilies Ö (whole)
1 4 oz. can Ortega Chilies Ö (diced)
2 Tbsp. Butter
3 Eggs
1/2 lb. Cheddar Cheese, Grated
1/2 lb. Monterey Jack Cheese, Grated
2 C. Milk
1 C. Bisquick
Methods/steps
Preheat oven to 325¬. Combine Cheeses in a bowl. Melt butter in 13" x 9" casserole dish. Lay whole chilies on melted butter, covering bottom of dish. Sprinkle 2/3 of the cheese on chilies. Mix the milk, eggs, Bisquick until smooth, add diced chilies and pour over cheese. Top with remainder of cheese. Bake for 45 min. Or use the toothpick method.
1 4 oz. can Ortega Chilies Ö (diced)
2 Tbsp. Butter
3 Eggs
1/2 lb. Cheddar Cheese, Grated
1/2 lb. Monterey Jack Cheese, Grated
2 C. Milk
1 C. Bisquick
Methods/steps
Preheat oven to 325¬. Combine Cheeses in a bowl. Melt butter in 13" x 9" casserole dish. Lay whole chilies on melted butter, covering bottom of dish. Sprinkle 2/3 of the cheese on chilies. Mix the milk, eggs, Bisquick until smooth, add diced chilies and pour over cheese. Top with remainder of cheese. Bake for 45 min. Or use the toothpick method.
Miller Time Biscuits!
4 C. Bisquick mix
2 Tbsp. sugar
(12 oz.) New Castle Beer
Methods/steps
Preheat oven to 350 degrees. Mix all ingredients together, and either drop or roll out and place onto a greased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
Why New Castle....because I like it!
2 Tbsp. sugar
(12 oz.) New Castle Beer
Methods/steps
Preheat oven to 350 degrees. Mix all ingredients together, and either drop or roll out and place onto a greased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
Why New Castle....because I like it!
Death By Chocolate
1 box Devil's Food cake mix
1 (3 oz.) box instant chocolate pudding
2 C. sour cream
5 eggs
1 C. melted butter
1 tsp. almond extract
1 C. chocolate chips
Methods/steps
In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into greased bundt pan. Bake at 350 degrees for 55 - 60 minutes. Dust with powdered sugar or drizzle with a glaze.
Quantity - 12
1 (3 oz.) box instant chocolate pudding
2 C. sour cream
5 eggs
1 C. melted butter
1 tsp. almond extract
1 C. chocolate chips
Methods/steps
In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into greased bundt pan. Bake at 350 degrees for 55 - 60 minutes. Dust with powdered sugar or drizzle with a glaze.
Quantity - 12
CopyCat - Lubys Hawaiian Pie
Makes
8
1/3 C. Butter
1 1/2 C. Sugar
3 Eggs
2 Tbsp. Flour
2 Tbsp. Cornmeal
1 1/4 C. drained, canned, crushed Pineapple
1 1/4 C. Coconut
1 tsp. Vanilla
1 unbaked 9-inch Pie Shell
Methods/steps
Heat oven to 350 degrees. In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended. Add pineapple, coconut, and vanilla. Mix well. Pour into pie shell.
Bake 45 minutes or until wooden pick inserted in center comes out almost clean.
8
1/3 C. Butter
1 1/2 C. Sugar
3 Eggs
2 Tbsp. Flour
2 Tbsp. Cornmeal
1 1/4 C. drained, canned, crushed Pineapple
1 1/4 C. Coconut
1 tsp. Vanilla
1 unbaked 9-inch Pie Shell
Methods/steps
Heat oven to 350 degrees. In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended. Add pineapple, coconut, and vanilla. Mix well. Pour into pie shell.
Bake 45 minutes or until wooden pick inserted in center comes out almost clean.
Easy Artichoke Dip
1 (15 oz.) can plain artichoke hearts, drained
1 C. mayonnaise
1 C. Parmesan cheese
1 tsp. minced garlic
Methods/steps
Blend artichokes in a blender until smooth. Add mayonnaise, Parmesan cheese and garlic to artichoke mixture.
Mix well. Warm in a 350 degree oven for 10 to 15 minutes, or until lightly browned.
1 C. mayonnaise
1 C. Parmesan cheese
1 tsp. minced garlic
Methods/steps
Blend artichokes in a blender until smooth. Add mayonnaise, Parmesan cheese and garlic to artichoke mixture.
Mix well. Warm in a 350 degree oven for 10 to 15 minutes, or until lightly browned.
Kolokythokeftedes - Zini Balls
INGREDIENTS
1 kg zuchini 1/2 tea cup grated cheese 200 gr grated feta cheese 3 eggs spearmint salt pepper flour for dredging olive oil for frying
METHOD
Wash the courgettes and cut off their ends. Grate them and squeeze them to remove their liquid. Soak the bread crumbs and drain them. Beat the eggs. In a bowl mix the grated courgettes with the grated cheese, the grated feta cheese, the bread crumbs and the beaten eggs. Add salt, pepper and spearmint. Shape the mixture into balls. Flour the balls and fry them in olive oil until they take brown color.
1 kg zuchini 1/2 tea cup grated cheese 200 gr grated feta cheese 3 eggs spearmint salt pepper flour for dredging olive oil for frying
METHOD
Wash the courgettes and cut off their ends. Grate them and squeeze them to remove their liquid. Soak the bread crumbs and drain them. Beat the eggs. In a bowl mix the grated courgettes with the grated cheese, the grated feta cheese, the bread crumbs and the beaten eggs. Add salt, pepper and spearmint. Shape the mixture into balls. Flour the balls and fry them in olive oil until they take brown color.
Stuffed Eggplants
INGREDIENTS
10-12 round eggplants 1 large onion, grated 3-4 eggs 250 grams grated regato cheese, or any other sweet cheese 1 bunch of parsley 1 fresh tomato, mashed 2 spoons sugar Salt Bechamel sauce or hard tack for placing on top of each eggplant olive oil
METHOD
Wash eggplants, score them in the middle and boil until soft. Strain them, let them cool and cut them a long side. Remove with the spoon the inner part of each eggplant and leave them only with their skin. Keep half of the inner part of the eggplant and whiz it in a blender to make a puree. Boil in a saucepan the onion and when it softens pour some olive oil. Add the eggplant puree, parsley, tomato, sugar and salt. Stir well and remove from heat after a couple of minutes. Beat the eggs and pour over the mixture. Add the cheese and stir the mixture well. With this mixture you should stuff each piece of eggplant. When you stuff all the eggplants cover them with béchamel sauce or with hard tack. Baste a baking pan with oil, place the eggplants into it and bake for 30 minutes in moderate temperature.
10-12 round eggplants 1 large onion, grated 3-4 eggs 250 grams grated regato cheese, or any other sweet cheese 1 bunch of parsley 1 fresh tomato, mashed 2 spoons sugar Salt Bechamel sauce or hard tack for placing on top of each eggplant olive oil
METHOD
Wash eggplants, score them in the middle and boil until soft. Strain them, let them cool and cut them a long side. Remove with the spoon the inner part of each eggplant and leave them only with their skin. Keep half of the inner part of the eggplant and whiz it in a blender to make a puree. Boil in a saucepan the onion and when it softens pour some olive oil. Add the eggplant puree, parsley, tomato, sugar and salt. Stir well and remove from heat after a couple of minutes. Beat the eggs and pour over the mixture. Add the cheese and stir the mixture well. With this mixture you should stuff each piece of eggplant. When you stuff all the eggplants cover them with béchamel sauce or with hard tack. Baste a baking pan with oil, place the eggplants into it and bake for 30 minutes in moderate temperature.
Greek Salad
INGREDIENTS
3 – 4 tomatoes 1 onion feta cheese 1 cucumber olive oil salt olives oregano
METHOD
Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.
3 – 4 tomatoes 1 onion feta cheese 1 cucumber olive oil salt olives oregano
METHOD
Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.
Spanokopita - Greek Spinach & Cheese Pies
INGREDIENTS
One pack of very thin filo pastry (obtained from a specialist deli) 1 Kg / 2 lb of spinach, either frozen or fresh 1 kg / 2 lb of feta cheese 250g / 1/2lb of butter or margarine 2 cloves of garlic or garlic power
METHOD
If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the filo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.
One pack of very thin filo pastry (obtained from a specialist deli) 1 Kg / 2 lb of spinach, either frozen or fresh 1 kg / 2 lb of feta cheese 250g / 1/2lb of butter or margarine 2 cloves of garlic or garlic power
METHOD
If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the filo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.
Greek Burgers On The Grill
3/4 lb. ground beef
3/4 lb. ground lamb
1/4 c. chopped onion
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
Mix, form patties and grill.
4 to 6 pita breads, split
1 c. shredded lettuce
1 sm. tomato, chopped
2 green onions, chopped
3/4 lb. ground lamb
1/4 c. chopped onion
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
Mix, form patties and grill.
4 to 6 pita breads, split
1 c. shredded lettuce
1 sm. tomato, chopped
2 green onions, chopped
How To Lose Weight Fast!
Step One
Drink at least 8 glasses of water a day. DO NOT to drink soft drinks or other sugary beverages anymore.
2
Step Two
NO MORE desserts and unhealthy snacks, instead replace these with fruits, nuts and other healthy snacks.
3
Step Three
Eat a high protein, low fat, low carb, low calories diet. Your diet should contain lots of baked chicken because it is the healthiest meat and has low calories. Try to split your meals up into 5 small meals a day. Don't completely cut out carbs, you should just eat healthy carbs like brown rice. Bodybuilding.com (LINK BELOW) has some good diet plans you can modify based on your apetite and what weight you want to maintain by adjusting your protein and calories intake.
4
Step Four
NO MORE fast food unless it is unavoidable, stick with chicken if it is unavoidable. No not fried chicken, make sure it is grilled or baked.
5
Step Five
Adopt a cardio or weight lifting program. Your cardio should last at least 45 minutes.
6
Step Six
If you drink lots of beer, STOP! Beer has lots of carbs which will make you gain lots of weight.
7
Step Seven
Try your best to get 8-10 hours
Drink at least 8 glasses of water a day. DO NOT to drink soft drinks or other sugary beverages anymore.
2
Step Two
NO MORE desserts and unhealthy snacks, instead replace these with fruits, nuts and other healthy snacks.
3
Step Three
Eat a high protein, low fat, low carb, low calories diet. Your diet should contain lots of baked chicken because it is the healthiest meat and has low calories. Try to split your meals up into 5 small meals a day. Don't completely cut out carbs, you should just eat healthy carbs like brown rice. Bodybuilding.com (LINK BELOW) has some good diet plans you can modify based on your apetite and what weight you want to maintain by adjusting your protein and calories intake.
4
Step Four
NO MORE fast food unless it is unavoidable, stick with chicken if it is unavoidable. No not fried chicken, make sure it is grilled or baked.
5
Step Five
Adopt a cardio or weight lifting program. Your cardio should last at least 45 minutes.
6
Step Six
If you drink lots of beer, STOP! Beer has lots of carbs which will make you gain lots of weight.
7
Step Seven
Try your best to get 8-10 hours
Tzatziki
1 cucumber
2 cells of garlic
some salt and pepper and a bit of dill weed
1-2 spoons of vinegar
2 spoons of olive oil
16 oz. yogurt
2 cells of garlic
some salt and pepper and a bit of dill weed
1-2 spoons of vinegar
2 spoons of olive oil
16 oz. yogurt
How To Cook Those Delicious Messy Crab Legs!
Steaming:
Do not pre-thaw crab legs.
Place frozen crab legs in vegetable steamer or colander over boiling water.
Cover tightly and steam approximately 6 minutes.
Brush with melted butter, season and serve with cocktail sauce.
Microwave:
Do not pre-thaw crab.
Place frozen crab legs in microwave and cover with a damp towel to prevent moisture loss.
Heat for 5 minutes on defrost cycle.
Brush with melted butter, season and serve with cocktail sauce.
Do not pre-thaw crab legs.
Place frozen crab legs in vegetable steamer or colander over boiling water.
Cover tightly and steam approximately 6 minutes.
Brush with melted butter, season and serve with cocktail sauce.
Microwave:
Do not pre-thaw crab.
Place frozen crab legs in microwave and cover with a damp towel to prevent moisture loss.
Heat for 5 minutes on defrost cycle.
Brush with melted butter, season and serve with cocktail sauce.
How To Cook Live Maine Lobster
The easiest way to cook a Maine Lobster is to boil for 12 minutes in salted water.
Add 1 teaspoon salt for every quart of water.
Bring water to a rapid boil and plunge lobster...head first... into water.
Return to a boil and cook for 12 to 15 minutes.
Remove lobster and serve with melted butter, lemon wedges, lobster crackers and lots and lots of napkins.
Add 1 teaspoon salt for every quart of water.
Bring water to a rapid boil and plunge lobster...head first... into water.
Return to a boil and cook for 12 to 15 minutes.
Remove lobster and serve with melted butter, lemon wedges, lobster crackers and lots and lots of napkins.
Sparkling Fruit
Serves: 2
Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon fresh mint chopped
Preparation:
1) Recommended fruits; strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled quartered and seeded.
2) In a shallow serving bowl mix the fruit gently so it is not crushed.
3) Evenly sprinkle with sugar and gently mix again.
4) Pour cold champagne or wine over fruit, enough to almost cover fruit.
5) Let stand refrigerated for 1-2 hours.
6) Serve in chilled champagne glasses.
Chef's Tip
Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.
Beverage suggestion: Espresso
Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon fresh mint chopped
Preparation:
1) Recommended fruits; strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled quartered and seeded.
2) In a shallow serving bowl mix the fruit gently so it is not crushed.
3) Evenly sprinkle with sugar and gently mix again.
4) Pour cold champagne or wine over fruit, enough to almost cover fruit.
5) Let stand refrigerated for 1-2 hours.
6) Serve in chilled champagne glasses.
Chef's Tip
Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.
Beverage suggestion: Espresso
Country Fried Flounder
Serves: 6
Ingredients:
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Preparation:
1) Skin fillets. Cut fillets into serving size portions.
2) Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
PAN FRY:
1) Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
2) Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
3) Serve with tartar sauce and coleslaw.
Chef's Tip
Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.
Beverage suggestions: Light lager beer, Chenin Blanc
Ingredients:
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Preparation:
1) Skin fillets. Cut fillets into serving size portions.
2) Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
PAN FRY:
1) Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
2) Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
3) Serve with tartar sauce and coleslaw.
Chef's Tip
Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.
Beverage suggestions: Light lager beer, Chenin Blanc
Maryland Crab Cakes
Serves: approximately 8 cakes
Ingredients:
1/2 teaspoon garlic minced
1 tablespoon onion minced
1 tablespoon celery diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 Teaspoon Black Pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tablespoons oil for sautéing
Preparation:
1) In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.
2) Using gloved hands, gently mix in crab meat, then add bread crumbs.
3) Spread a thin layer of plain bread crumbs on work surface.
4) Form crab mixture into equal balls, approximately 2" in diameter. Place on crumbs.
5) Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2" thick and 3" round. Refrigerate.
6) In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
7) Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.
Chef's Tip
Don't increase the bread crumbs.
Beverage suggestions: Pinot Grigio, light lager beer
Ingredients:
1/2 teaspoon garlic minced
1 tablespoon onion minced
1 tablespoon celery diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 Teaspoon Black Pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tablespoons oil for sautéing
Preparation:
1) In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.
2) Using gloved hands, gently mix in crab meat, then add bread crumbs.
3) Spread a thin layer of plain bread crumbs on work surface.
4) Form crab mixture into equal balls, approximately 2" in diameter. Place on crumbs.
5) Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2" thick and 3" round. Refrigerate.
6) In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
7) Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.
Chef's Tip
Don't increase the bread crumbs.
Beverage suggestions: Pinot Grigio, light lager beer
Red Lobster's Rock Shrimp Creole
Serves: 6 - 8
Ingredients:
2 lb rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2"
1/2 cup onion, diced 1/4"
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tablespoons flour, all purpose
1 can 14.5-oz whole peeled tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3-4 cups cooked rice
Preparation:
1) Rinse shrimp briefly and remove any large veins that are visible.
2) In a small sauce pan, melt 2 tablespoons of butter over medium heat.
3) Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
4) Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
5) In a large skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch.
6) Add shrimp and cook until no longer transparent (3 minutes).
7) Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.
8) Serve over hot rice (white or wild mixture).
Chef's Tip
If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
Add a Cajun style sausage when cooking the vegetables for an extra Cajun flair.
Cajun or Louisiana style seasoning can be used instead of or along with salt, cayenne pepper, and black pepper.
Serve with a French style or sour dough bread.
Ingredients:
2 lb rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2"
1/2 cup onion, diced 1/4"
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tablespoons flour, all purpose
1 can 14.5-oz whole peeled tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3-4 cups cooked rice
Preparation:
1) Rinse shrimp briefly and remove any large veins that are visible.
2) In a small sauce pan, melt 2 tablespoons of butter over medium heat.
3) Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
4) Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
5) In a large skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch.
6) Add shrimp and cook until no longer transparent (3 minutes).
7) Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.
8) Serve over hot rice (white or wild mixture).
Chef's Tip
If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
Add a Cajun style sausage when cooking the vegetables for an extra Cajun flair.
Cajun or Louisiana style seasoning can be used instead of or along with salt, cayenne pepper, and black pepper.
Serve with a French style or sour dough bread.
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