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INGREDIENTS
- 1 1/2 pounds hot turkey sausage
- 3 stalks celery, chopped
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, pressed
- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 2 cups low-sodium chicken broth
- 1 1/2 cups uncooked long-grain white rice
- 1 bay leaf
- 2 teaspoons Cajun seasoning
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DIRECTIONS
- Grill or fry sausage until almost cooked through. Drain and set aside. When cooled, cut into bite-size pieces.
- In a large skillet combine the celery, onion, bell pepper, garlic, tomatoes, broth, rice, bay leaf and seasoning. Mix well and bring to a boil over medium high heat.
- Reduce heat to medium low and add sausage. Cover and simmer until rice is tender, about 40 to 45 minutes.
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INGREDIENTS
- 1 1/2 cups honey
- 6 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 pounds chicken wings
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DIRECTIONS
- Heat honey, soy sauce, and garlic in a saucepan until boiling.
- Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
- Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.
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I modeled this after dishes I’ve had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It’s fast, easy, and delicious!
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INGREDIENTS
* 1/4 cup butter
* 1 1/2 cups heavy cream
* 1 teaspoon Creole mustard
* 2 (6 ounce) cans crabmeat, drained and flaked
* 1 (4 ounce) can small shrimp, drained
* 1 teaspoon Cajun seasoning
* salt and pepper to taste
* 2 pounds grouper fillets
* 1 tablespoon olive oil
* 1 lemon, juiced
* 1 teaspoon chopped fresh parsley
* salt and pepper to taste
DIRECTIONS
1. Preheat the oven broiler. Cover a medium baking dish with foil.
2. Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
3. Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
4. Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
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