Shrimp Etouffee Creole

5 lb. fresh shrimp
5 onions (chopped)
2 bell peppers, chopped
3 ribs celery, chopped
6 cloves garlic, chopped
2 green onions
1 sprig parsley
2 lemons juice
3 Tbsp. cornstarch
3/4 lb. margarine
2 cans Rotel tomatoes
2 cans mushroom soup
2 cans tomato soup

2 jars mushrooms
2 cups water
2 tsp. thyme
2 cans cream of shrimp
Salt and pepper to taste
Konriko Creole seasoning

Season shrimp with Konriko Creole seasoning. Melt margarine and add onions, bell peppers, celery and garlic. Saute slowly in uncovered iron pot until seasoning is wilted. Add Rotel tomatoes with lemon juice. Let simmer for 30 minutes. Add all other items except shrimp and cook one hour. Dissolve cornstarch and add to mixture. Cook 15 minutes. Add shrimp, green onions and parsley. Cook 30 minutes over low fire, stirring every few minutes.

Di r ty Ri ce

Contributed by Pam Clark

1/2 lb. bacon
1 lb. hot pork sausage
1 lb. chicken livers
1 large onion, chopped
2 stalks of celery, minced
1 bell pepper, chopped
4 cups hot cooked rice
(I use brown rice)
1 bunch chopped
fresh parsley
1 tsp. garlic
1/2 cup flour
1 bunch of chopped
green onion (this is
used last and
stirred in)

1/4 tsp. red pepper flakes
(optional)
Fresh ground pepper
Texas Pete hot sauce
to taste

Cook rice. While that is cooking, use a big soup pot and fry bacon until crispy.

Take bacon out and set aside. Drain chicken livers and put in a plastic bag and coat with 1 tsp. garlic powder and 1/2 cup flour. Shake off flour mixture and fry liver in bacon grease until crispy. Take out just the livers and set aside. Add pork sausage, chopped onion, celery, and bell pepper. Stir mixture and break down sausage until cooked brown and crispy. Add red pepper flakes and parsley and stir until parsley is limp.

Chop cooked liver pieces very small. Turn off heat to pot and stir in rice, liver, chopped green onion, and chopped bacon pieces. Season to taste with fresh ground pepper and hot sauce.

Easy Red Beans and Ri ce

2 cans red kidney beans,
(15 ounces each)
3 slices bacon
large onion, chopped
1/2 cup chopped celery
1 small bell pepper,
chopped
2 tablespoons chopped
parsley
1/2 cup chopped green

onions, with tops
2 tablespoons ketchup
1– 1/2 tsp. Worcestershire
sauce
1 jar (2 oz.) chopped
pimiento
1 can (8 oz.) tomato paste
1 tsp. chili powder
1/2 pound Polish sausage,
sliced, if desired

Fry bacon and crumble into kidney beans. Sauté vegetables in the bacon drippings. Cook until vegetables are wilted. Add beans and remaining ingredients. Cover and simmer for 30 minutes. Serve over rice.