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Sunday, November 29, 2009

Christmas Soup

1 Can Dark Red Kidney Beans
1 Can Ranch Style Beans
1 Can Corn
1 Can Hominy
1 Can Rotel Tomatoes
1 Can Diced Tomatoes
1 Package Hidden Valley Ranch Dressing Mix
1 Package Chili Mix

Put everything in a Crockpot and add 1 to 2 cups of water.
Cook on high for 4 hours or on low for 6 to 8 hours, or cook
on the stove top for 2 hours on medium (after bringing to a boil).

Place in bowl.

Some things you can add in:
Spanish Rice
Sausage*
Cheese
Fresh Avacado
Tortilla Chips


This recipe was given to us by some of our friends (Sue & Kristin Ratterree). It is very delicious and perfect for Christmas time!

Sunday, November 15, 2009

Crawfish Etouffee

1 lb. Louisiana Crawfish
1 8 oz. can Tomato sauce
Chopped Garlic
Green Bell Pepper
Red Bell Pepper
Onion
Short Grained Rice
Butter
Salt and Pepper
Tony Chachere

1. Cook Rice

2. Saute veggies (bell peppers, onions, chopped garlic)

3. Add butter to veggies

4. Add tomato sauce to veggies

5. Add seasoning ( Tony's and salt and pepper)

6. Add crawfish. Cover pan. Cook on Medium for about 20 minutes.

7. Reduce to Low and let simmer until you are ready to eat.

This is a Louisiana favorite from Brittney's side of the family!

Shrimp and Sausage Delight

1 Package skinless Sausage
1 lb. Shrimp (deviened)
1 Green Bell Pepper
1 Yellow (or Orange) Bell Pepper
1 Red Bell Pepper
1 Sweet Yellow Onion
1/2 Cup Olive Oil
4 Tablespoons Chicken Rub
2 Cups Jasmine Rice (2 cups Rice, 4 cups water)

1. Peel Shrimp and slice Sausage to your liking

2. Dice Bell Peppers and Onion

3. Mix in large bowl: Sausage, Shrimp, Bell Peppers, Onion, Olive Oil, and Chicken Rub

4. Throw in skillet and saute until shrimp turn pink, or to your liking. (10 to 12 minutes)

*Cook Jasmine Rice in the Process

This is one of our all time favorites! Enjoy!
 
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