Tamale Recipe

Ingrediants:
2 lb. pork meat, (30% fat)
1 1/2 lb. pork liver
2 tsp. salt
2 tsp. black pepper
1 large onion, chopped
3 bunches green onions, chopped with tops
12 c. cooked rice
1 tbsp. chopped fresh parsley
1 lot sausage casing

Preparation:
Cook pork, liver, salt & pepper in water to cover until meat is so tender it falls apart. Remove meat; reserve broth. While still warm, grind meat, onion, green onions and parsley, saving about 1/2 cup green onions and parsley mixture. Mix the ground meat with the 1/2 cup green onions and parsley, rice and enough broth to make a moist dressing. Stuff dressing into sausage casings using a sausage stuffer. May be refrigerated, may be frozen.
Shared by R. Burbage

Ingrediants:
2 lb. pork meat, (30% fat)
1 1/2 lb. pork liver
2 tsp. salt
2 tsp. black pepper
1 large onion, chopped
3 bunches green onions, chopped with tops
12 c. cooked rice
1 tbsp. chopped fresh parsley
1 lot sausage casing

Preparation:
Cook pork, liver, salt & pepper in water to cover until meat is so tender it falls apart. Remove meat; reserve broth. While still warm, grind meat, onion, green onions and parsley, saving about 1/2 cup green onions and parsley mixture. Mix the ground meat with the 1/2 cup green onions and parsley, rice and enough broth to make a moist dressing. Stuff dressing into sausage casings using a sausage stuffer. May be refrigerated, may be frozen.
Shared by R. Burbage

INGREDIENTS:

¼ pound butter
1 lb andouille sausage, sliced
1 lb ham, diced
1½ cups onions, chopped
1½ cups celery, chopped
1 cup red bell pepper, diced
1½ tbsp garlic, chopped
3 cups Uncle Ben’s rice, raw
2 cups cooked chicken, diced
5 cups chicken stock
1 8-ounce can tomato sauce
1 Creole tomato, diced
1 bay leaf
½ tsp thyme
¼ tsp cumin
1 tbsp basil
salt and pepper to taste
2 lbs 50-count shrimp, peeled
1 cup sliced green onions

Ingredients

Seasoning:

• 1 lime, juiced
• 2 ounces (1/4 cup) hot cayenne pepper sauce
• 1 tablespoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon crab boil seasoning

Shrimp:

• 4 cloves garlic, crushed and chopped
• 2 shallots, chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter, cut into pieces
• 2 pounds jumbo shrimp peeled and de-veined*
• 12 to 15 blades fresh chives, chopped, for garnish

Directions

Ingredients

• 12 ounces light rum
• 12 ounces dark rum
• 10 ounces grenadine, or passion fruit syrup
• 10 ounces fresh orange juice
• 10 ounces sour mix, or fresh lime juice
• 3 tablespoons superfine sugar, or more to taste
• 1 large orange, cut into 1/4-inch thick slices

Directions

Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws.

* Recipe from www.foodnetwork.com

Vegetarian Red Bean and Rice

Beans and rice, rice and beans, yummy yummy time to eat!

This recipe was adapted from http://www.realcajunrecipes.com

This is a classic New Orleans dish served on Mondays to which someone added brown rice to make it low carb & there is no sausage so it also feeds Vegetarians

Makes:
Prep Time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes T