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| Continued: Jambalya This is a dish based on rice, tomatoes and spices. One baked ham of average size mixed with the jambalya will feed a small third world country. 6 cups uncooked rice 6 large can of tomatoes, with juice, diced 6 onions, chopped 6 green peppers, chopped 1 bunch of celery, chopped 1 small baked ham, chopped 3 lbs. sausage, cooked and sliced, then rinsed 1/4 c. thyme 1 c. fresh parsley crushed garlic to taste (We suggest about 8 tbsp., but then again, we really like garlic) 3 tbsp. of Tobasco Sauce (or to taste)(Cayenne can be substituted) 6 large bay leaves 1/8 c. (or to taste) fresh ground black peppercorns 2 c. water Mix all ingredients together in a very large pot. Bring to a boil and then reduce heat to a simmer. Cover. Cook for about twenty minutes, without peeking. The rice should be dry, but have a sticky quality. Cornbread Dressing This spicy and sweet stuffing is not only inexpensive to create, but a staple in Southern cuisine. Jalepenos may be added to the cornbread for that extra Justin Wilson (check him out on PBS) ohhhweee... Trout Almadine Broil fillets of trout, (Hunt down the fishermen in your family) topped with sliced almonds and slices of lemon and butter. Delicious. Broil until the fish flakes. Elegant Fish Your choice of fish fillets (Preferably Red Snapper) Broil Top with a white sauce that includes shrimp and lump crab meat, spiced with cayenne pepper and garlic. Crab Stuffed Mushrooms Always a winner. |
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