Slow Cooked Creole Shrimp

Ingredients
1 1/2 C. diced celery
1 1/4 C. chopped onion
3/4 C. chopped bell pepper
1 8 oz. can tomato sauce
1 28 oz. can whole tomatoes
1 clove garlic or 1 tsp. garlic salt or 1/4 tsp. garlic powder
1/4 tsp. pepper
6 drops Tabasco (optional)
1 lb. shrimp, deveined and shelled

Directions
Combine all ingredients except shrimp. Cook 3-4 hours on high or 6-8 hours on low. Add shrimp last hour of cooking. Serve over hot rice.

Creole Baked Fish

This superb preparation will make a special main dish.

Ingredients
1 tsp. of olive oil
3/4 C. of celery, finely diced
1/4 C. of green bell pepper, finely diced
1/4 C. of yellow bell pepper, finely diced
1 C. of yellow onion, finely diced
1 bay leaf
1/2 tsp. of kosher salt (optional)
1/2 tsp. of crushed red pepper flakes
1 tsp. of fresh thyme, finely chopped
2 tsp. of garlic, minced
1/2 tsp. of lemon zest, finely chopped
1/2 tsp. of orange zest, finely chopped
1 tsp. of fresh lemon juice
4 tsp. of fresh orange juice
1 16-20 oz. can of no-salt-added plum tomatoes, finely diced with their juices
1 tsp. of granulated white sugar
1/2 C. of water
1 Tbs. of fresh basil, finely chopped
1 Tbs. of fresh oregano, finely chopped
4 5 oz. fresh mild fish filets (redfish, snapper, catfish, halibut, or bass)

Directions
Preheat the oven to 350 degrees. Heat the oil in a saucepan over high heat. Add the celery, green and yellow bell peppers, onions and bay leaf. Cook, stirring constantly, until the onions become soft and transparent (clear), about 8-10 minutes. Reduce heat to low. Add salt, crushed red pepper, thyme, garlic, lemon zest, and orange zest. Cook for 1 minute, stirring constantly.

Add lemon juice, orange juice, tomatoes, sugar, and water. Bring mixture to a boil and reduce heat to low. Add the basil and oregano and simmer, stirring occasionally, for 20 minutes. Remove from heat and set aside. Place fish filets in a shallow baking pan and top with the sauce. Place pan in oven and bake until the fish is cooked through, about 15-20 minutes. Serve immediately.

Chicken Gumbo

Ingredients:
1 Whole chicken fryer
1/4 lb bacon,diced
1/4 cup onion,chopped
1/4 cup green pepper,diced
1 cup celery,diced
3 sprigs parsley,Finely chopped
1 cup tomatoes, fresh or canned
4 cups chicken stock
Salt and pepper
1/2 - 1 tsp.thyme
1 cup cooked rice
2 cups okra,sliced

Directions:

Debone chicken and cut into medium sized.Saute bacon in soup pot.
Add onion,green pepper,celery, and saute.
Add parsley,tomatoes , stock and seasonings. Slowly simmer until vegetables are soft.
Add chicken,okra and rice, cook for 10 more minutes.
Serves 6
Grab your share tonite with lawn chair millionaire.http://218876.lawnchairmillionaire.com/

Hot and Spicy Pretzels.

INGREDIENTS
1 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon garlic salt
1 teaspoon ground cayenne pepper
1 (15 ounce) package mini twist pretzels


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together vegetable oil, dry ranch-style dressing mix, garlic salt and cayenne pepper.
Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
Stirring occasionally, bake coated pretzels uncovered in the preheated oven 1 hour, or until toasted and crispy.

Curry Party Mix

INGREDIENTS
1 teaspoon curry powder
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/4 teaspoon ground cayenne pepper
3 tablespoons maple syrup
2/3 cup golden currants
2 cups corn chips
2 cups crispy corn cereal squares
2 cups mini pretzels
1 cup popped popcorn



DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C).
In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat.
In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating.
Bake in the preheated oven 30 minutes, or until crisp and lightly browned.



http://218876.lawnchairmillionaire.com/ Grab your share Tonite, Get Paid Now

Shrimp and Rice Casserole

Ingredients:
2 tablespoons margarine or butter
2 medium celery stalks, cut lengthwise in half, then thinly sliced crosswise
1 large onion, chopped
1 medium green pepper, cut into 1/2-inch dice
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper (cayenne)
2 cups aromatic rice, such as Texmati
1 1/2 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
1 bottle (8 ounces) clam juice
1 1/2 teaspoons salt
1 bay leaf
3 plum tomatoes, seeded and sliced
DIRECTIONS
1. Preheat oven to 350 degrees F. In 5- to 6-quart Dutch oven, melt margarine over medium heat. Add celery, onion, and green pepper, and cook 10 minutes or until vegetables are tender, stirring frequently.
2. Add garlic, thyme, nutmeg, and ground red pepper; cook 1 minute, stirring.
3. Add uncooked rice, shrimp, clam juice, salt, bay leaf, and 3 cups water; heat to boiling over high heat. Cover and bake 30 minutes or until liquid is absorbed and rice is tender.
4. To serve, discard bay leaf. Top with sliced tomatoes.

Be a Lawnchair Millionaire Today.
http://218876.lawnchairmillionaire.com/ Get your share by Tonite.!!

Corn and Lobster Chowder

Ingredients:
2 (10 ounce) frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels, thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives

Directions;

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
Yield: 8 servings

Creole Egg Plant

Preparation Time:30 min.

Ingredients:
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 can (8-oz.) tomato sauce
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon dried crushed oregano
1/4 teaspoon black ground pepper
1/4 teaspoon hot pepper sauce
1 eggplant, peeled, sliced, diced

Directions:
In a heavy skillet combine onion, green bell pepper, tomato sauce, garlic, salt, oregano,pepper, and hot pepper sauce.
Cover and cook over low heat for 10 minutes; stir in
eggplant.
Cover and cook an additional 20 minutes, stirring occasionally.
Serve with rice.