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and she has some great Cajun recipes to share.
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1 lb. shrimp
1/4 lb. ham
1 lb. smoked sausage
1 can tomato sauce
1/2 cup of chopped onions
1/2 cup celery
3 bay leaves
2 Tbs. of butter
1 chopped up clove of garlic
2 to 3 drops of Tabasco� sauce
dash of salt
* Fry up onions, celery, and garlic in melted butter just a bit.
* Then put in shrimp, ham, and sausage.
* Fry all together about 5 minutes.
* Then the tomato sauce and 3 cups of water goes in.
* After about 10 minutes you just throw in the rice and bay leaves.
* Bring to a boil.
* Cover and simmer 30 minutes.
* Stir and serve.
Yield: Feeds 4 to 6
Enjoy
"Perlleaux, is the Cajun spelling and is pronounced "purlow". But in other parts of the country you may find it spelled pilaf or pilau."
"This is one of the many recipe's my mother taught me. She is a wonderful cook."
[Editors Note: (while winking at Sonya) "You may notice that this recipe looks 'a bit' different. Sonya thought it sounded excessively wordy in spots, and asked me to replace the original submission, with her redesigned version. There are no more; "STIR STIR STIR's etc.". But I assure you; the actual recipe remains the same."]
5 lbs fresh, deveined shrimp
4 bunches fresh green onions, chopped medium
1 lg. onion (optional)
1 lb. Imperial� margerine
3 cups long grain rice, uncooked (Cook it before you start your Perlleaux)
3-4 drops Tabasco� Hot Sauce
2-3 Tbs. garlic, minced
SECRET INGREDIENT:
1 Tbs. Zatarain's Liquid CrabBoil�
COOKING:
Approx.time: 10 min.
What you'll need:
1 lg. deep soup pot
1 lg. serving spoon
* Get your rice ready.
* Devein the shrimp and keep them cold.
* Chop your onions.
"Gather ingredients because this goes FAST."
* On medium heat; melt Imperial� margerine.
* Throw in onions, garlic, dashes of Tabasco� and saute until the onions turn soft and are almost clear.
* Put in the Liquid Crab Boil.
* Stir in the shrimp.
"Shrimp cook VERY fast; 2-3 minutes only!"
* Now, put in half of your pre-cooked rice and Stir.
"If you see margerine at bottom of pot stir in more rice. The amount of rice is different every time. If you want the dish drier, put more rice, or; more buttery, less rice."
* Cover and let it sit for 3-5 minutes.
Yield: 8-10 people.
Some reheating notes:
"Shrimp overcooks really easily. Take the shrimp out and reheat the rice dish, and then add the shrimp back in and let the hot rice warm them up."
1 med. bag of Doritos� 1 lb. ground beef
1 sm. can green chilli's
1 can cream of mushroom soup
1 can cream of chicken soup
1 13oz. can evaporated milk
1 onion, chopped
1 garlic clove, chopped
1/2 lb. cheddar cheese, shredded
Preheat oven to 350� F.
* Brown the ground beef.
* Add everything to it, except for the cheese.
* Season to taste: salt, pepper, Tabasco�, and anything else you like.
* Simmer on low for 10 minutes.
* Crunch up the Doritos into medium size pieces.
* Layer casserole pan with 1/2 the Doritos.
* Pour meat mixture on top of Doritos, then layer the cheese on top of that.
* Add the remainder of the Doritos.
* Cook until cheese starts to bubble, and Doritos start to turn light brown.
Yield: Feeds 6 to 8 hungry people. Enjoy :-)
2 lbs. ground beef
1 lg. onion, chopped
2 garlic cloves, chopped
1 jar Prego� Spaghetti Sauce
1 16oz. rocotti cheese
1 lb. mozzarella cheese, shredded
1 lb. mild cheddar cheese, shredded
1 sm. can sliced mushrooms
1 lg. box lasagna noodles, cooked
Salt, pepper, garlic powder, and Tabasco�, to taste
* Brown the ground beef, and drain.
* Add Prego�, rocotti, onions, garlic, mushrooms, and seasonings.
* Cook on med. heat for 30 minutes, stirring often.
* In a separate bowl mix mozzarella and cheddar cheeses.
* In a deep oven pan start layering, starting with noodles, then meat sauce, then cheese.
* Keep layering until cheese is on top and pan is full.
Bake at 350� F. for 25 minutes or until cheese is totally melted.
4 or 5 chicken breast or 1 whole fryer
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-tel tomatoes, diced
1 pkg Doritos�
1 cup grated cheddar cheese
1 med onion, chopped
* Cook chicken in seasoned water (save broth).
* Save 1 cup of broth.
* Saute' onion in saved broth.
* Mix tomatoes, soups, broth and onion in a large bowl.
* De-bone chicken and cut into small chunks.
* Crush Doritos�.
* In a 3 quart baking dish put a thin layer of Doritos�, a layer of soup mixture, and a layer of chicken.
* Repeat, ending with soup.
* Top with grated cheese.
* Bake at 350� for 30 to 40 minutes, or until center starts to bubble.
2 boxes frozen broccoli
2 cans cream of mushroom soup
2 packages Rondele cheese (garlic flavor)
* Boil broccoli then drain well.
* Mix soup, broccoli, and cheese.
* Simmer on low heat for 10 minutes.
* Serve with your favorite chips or crackers.
1/2 pound candied red cherries, cut in quarters (1 1/3 cups)
1/2 pound candied pineapple, coarsely chopped (1cup)
1/2 pound pitted dates, coarsely snipped (1 1/2 cups)
1 Tab. all-purpose flour
4 1/3 cups coarsely chopped pecans (1 pound, shelled)
4 ounces flaked coconut (about 1 1/4 cups)
1 can (14 ounces) sweetened condensed milk
* Preheat oven to 250�.
* Grease and flour 9x3 inch tube pan with removable bottom: set pan aside.
* Combine cherries, pineapple and dates in a very large bowl.
* Sprinkle with flour: toss to coat well.
* Add pecans and coconut: toss to mix.
* Add sweetened condensed milk: stir to mix well.
* Spoon evenly into prepared pan, smoothing top.
* Bake in preheated oven for 1 1/2 hours.
* Cool in pan on rack.
* Remove from pan.
Wrap tightly in foil.
* Refrigerate at least 2 weeks for flavor to mellow.
* Cake cuts best when cold.
* Slice very thin with serrated knife.
Makes 32 thin slices.
1 lb. frozen chopped spinach (thawed and drained)
3-4 green onions, chopped
1 pack Knorrs� vegetable soup mix
2 boiled eggs
salt & pepper, to taste
* Mix together and serve.
1 1/2 lbs. smoked sausage
10 small red new potatoes (quartered)
1/2 tsp. pepper
1/2 tsp. thyme leaves
1 cup sliced red onions
1/4 cup chopped parsley
1 green pepper (cut)
* In 10' skillet, combine sausage, potatoes, pepper and thyme.
* Cook over med. heat, stirring occasionally until potatoes are browned. (10-12 minutes)
* Reduce to low heat, cover and cook until potatoes are tender. (8-10 minutes)
* Stir in remaining ingredients.
* Continue cooking in covered skillet until veggies are crispy tender.
Enjoy!
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