Ingredient:
- 1/4 cup vegetable oil
- 2 pounds crawfish tails
- 1 bell pepper
- 6 ribs celery
- 2 onions
- 1 15-ounce can tomato sauce with bits
- 1 8-ounce can mushroom stems and pieces
- 6 green onions
- 2 12-ounce cans shoe peg corn
- 2 sprigs parsley
- 1 rounded teaspoon salt
- 1/4 teaspoon hot sauce
Direction:
Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Saut?for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, saut?the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.
Serves: 10
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Ingredient:
- 1 lb. lean ground beef
-
8 c. chicken stock -
4 tbsp. flour -
1 egg -
1 red chili pepper -
4 med. carrots, grated -
5 1/2 tbsp. Minute rice -
1/2 lb. spinach fresh or frozen -
chopped
1/2 tsp. oregano -
1/4 lb. ham chopped -
2 1/2 tbsp. parsley
Direction:
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired. |
