Category: Main Dishes

• 1/4 cup margarine or butter

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 2 stalks celery, chopped

• One 10-ounce can diced tomatoes with green chilies

• One 5-ounce package saffron flavored rice

• One 10.75-ounce can mushroom soup

• 1/4 cup parsley, chopped

• 1/4 cup green onions, chopped

• 1/4 cup shredded pepper jack cheese

• 1 pound lump crab meat

Preheat oven to 325F. Melt the margarine in a large skillet. Saute onion, green and red peppers and celery until transparent.

Add the tomatoes with green chiles and steam over low heat for 6 to 7 minutes. Remove from heat. Add rice to tomato mixture in skillet. Add the rest of the ingredients except the cheese. Mix well. NOTE: YOU CAN ALSO ADD CRAWFISH OR SHRIMP

Spoon into a 3-quart casserole dish. Sprinkle the cheese on top. Bake at 325F for 40 minutes or until bubbling.

INGREDIENTS

• 3 tbsp.extra-virgin olive oil

• Juice of 1 lime

• 2 tsp.chili powder

• 1/2 tsp. ground cumin

• 1/2 tsp.cayenne pepper

• 1 1/2 lb. Redfish or speckled trout

• 1/2 tbsp.vegetable oil

• salt

• Freshly ground black pepper

• 8 corn tortillas- I also like flour tortillas

• 1 avocado, diced

• Lime wedges, for serving

• Sour cream, for serving

FOR THE CORN SLAW:

• 1/4 c.mayonnaise

• Juice of 1 lime

• 2 tbsp. freshly chopped cilantro

• 1 tbsp. honey

• 2 c. shredded purple cabbage

• 1 c. corn kernels

• 1 jalapeño, minced

DIRECTIONS

1.    In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.

2.    Add fish, tossing until evenly coated. Let marinate 15 minutes.

3.    Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.

4.    In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove fish from marinade and season both sides of each filet with salt and pepper. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

5.    Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.s

• 1 pound ground round

• 2 cans diced Rotel tomatoes

• 1 envelope chili seasoning mix

• 1 can pinto beans (optional)

• 8-10 flour tortillas

• 1 cup grated cheddar cheese

• 1/4 cup celery, chopped

• 1/2 cup onions, chopped

• 1/4 cup bell pepper, chopped

Preheat oven to 350F. Brown meat with celery, onions and bell pepper. Add Rotel tomatoes, chil1 seasoning mix, and pinto beans to meat. Layer on 8 x 8 inch Pyrex dish, beginning with four flour tortillas, half of the meat mixture, then half of the cheese. Repeat layers once more. Bake for 30-40 minutes. Allow to cool 10 minutes before serving.

• 2 teaspoons vegetable oil

• 1 cup pre-sliced mushrooms

• 1 cup chopped onion

• 1 tablespoon salt-free Cajun seasoning

• 8 ounces andouille sausage, sliced

• 2 (3 1/2-ounce) bags boil-in-bag long-grain rice

• 4 cups fat-free, less-sodium chicken broth

• 1 (15-ounce) can kidney beans, drained

• 1/2 teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, Cajun seasoning, and sausage; sauté 5 minutes. Remove rice from bags; add to pan. Stir in broth and beans. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes or until rice is tender. Stir in salt.

• 8 oz. Redfish fillet

• ½ pound of favorite smoked sausage cut in small pieces

• 4 yellow onions, chopped

• 2 cloves garlic, chopped

• 1/2 bell pepper, chopped

• 1 stalk celery, chopped

• 1/2 lb. margarine

• One 10 oz. can ro-tel brand tomatoes (if available)

• 4 oz. fresh mushrooms

• salt and pepper to taste

Put all ingredients except redfish and smoked sausage into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add redfish and sausage and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.

Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies.  This makes a great low carb meal and is also great for meal prep!

• 1 pound large shrimp, peeled and deveined
• 14 ounce pork or chicken sausage, sliced
• 2 medium sized zucchini, sliced
• 2 medium sized yellow squash, sliced
• ½ bunch asparagus, sliced into thirds
• 2 red bell pepper, chopped into chunks
• Salt and Pepper
• 2 Tablespoons olive oil
• 2 Tablespoons Cajun Seasoning

INSTRUCTIONS

• In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
• Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
• Garnish with fresh parsley if desired and serve immediately.

• 1 chicken, cut up
• 2/3 cup flour
• 1 tbs chili powder
• 1 tbs salt plus 1 tsp salt
• 1/3 cup oil
• 1 onion, chopped
• 2/3 cup rice
• 1 tsp garlic powder
• 1 can whole tomatoes
• 1/4 cup water
• 1/4 tsp red pepper

In shallow dish mix together flour, chili powder and 1 tbs salt. Add chicken, dredge to coat. In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning about 10 minutes or until brown on all sides. Remove chicken and drain. Remove all but 1 tablespoon oil. Add onion, rice, and garlic. Stir fry 4 minutes or until golden brown. Add tomatoes, water, red pepper and 1 tsp salt. Mix well. Heat until mixture boils. Return chicken to pot. Make sure mixture covers chicken. Cover and bake in 350F oven for 1 hour, until fork can be inserted in chicken with ease.

Ingredients

• 1 tbsp. olive oil
• 1 Onion, finely chopped
• 2 bell peppers, chopped
• 1 lb. boneless skinless chicken breasts, cubed
• 1 tsp. oregano
• kosher salt
• Freshly ground black pepper
• 6 oz. andouille sausage, sliced
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 2 cups low-sodium chicken stock
• 1 (15-oz.) can crushed tomatoes
• 1 cup long grain rice
• 2 tsp. Old Bay seasoning
• 1 lb. shrimp, peeled and deveined
• 2 green onions, thinly sliced

 Instructions

1. In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper.
2. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano.
3. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
4. Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
5. Add the shrimp to the pot and cook until the shrimp is pink and cooked through, three to five minutes.

Ingredients

• 2 tablespoons canola oil

• 4 pairs large frog legs

• 2 tablespoons all-purpose flour

• 1 cup diced onion

• ¼ cup diced green bell pepper

• ¼ cup diced celery

• 2 cloves garlic, minced

• 1 teaspoon salt

• ¼ to ½ teaspoon cayenne pepper

• 1 (28-ounce) can crushed tomatoes, with liquid

• 2 cups seafood stock

• 1 teaspoon hot sauce

• ½ teaspoon dried thyme

• 1 fresh bay leaf

• 1 tablespoon chopped fresh parsley

• 1 teaspoon fresh lemon juice

• Hot cooked rice

• Garnish: chopped fresh parsley

Instructions

1. In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.

2. Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes.

3. Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet; cook until wilted, 3 to 4 minutes.

4. Add tomato, stock, ?hot sauce, thyme, and ?bay leaf. When mixture begins ?to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally.

5. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice. Garnish with parsley.   YUM YUM

• One 16 ounce can black-eyed peas, drained

• One 10-ounce can rotel tomatoes, drained

• 3 cups rice, cooked

• 1/2 teaspoon garlic salt

• 2 tablespoons olive oil

• 1/2 cup onion, minced

• 1/2 cup bell pepper, minced

• 1 teaspoon garlic, minced

• 1/2 cup green onions, thinly

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Sauté 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8 inch Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.