This is an easy and delicious meal that can be prepared and baked in one dish!
1 stick butter, melted
1 14 oz. package smoked sausage, sliced
1 can RoTel
1 can french onion soup
1 can beef broth (14 oz.)
1 12 oz. package small shrimp, raw, peeled deveined and tail removed OR 2 chicken breast, raw and cubed
1 onion, small, chopped
2 cups rice, uncooked
1 can chicken broth (14 oz.)
1 green pepper, chopped
1/2 bunch fresh parsley, minced
Caribbean Jerk Seasoning to taste, optional
Mix all ingredients in large buttered casserole dish. Cover tightly with foil. Bake one hour at 350 degrees THEN remove foil and BAKE ANOTHER 30-45 minutes or UNTIL RICE is done.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Monday, November 18, 2013
Thursday, February 16, 2012
Crab Cakes
I'm not a huge seafood person, but these are exceptional! So rich and tasty!
1 TBSP. vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, crushed
2/3 cup low-fat mayonnaise
3/4 tsp. dry mustard
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. cayenne pepper
1 lb. crab meat
1 1/3 cups club crackers, crumbled, divided in half
2 TBSP. oil, divided in half, plus extra oil to grease baking pan
Heat oil in frying pan over medium heat. Add celery, onion and garlic. Saute over medium-low heat for 3-5 minutes. Remove from heat.
In large bowl, combine mayonnaise and spices. Add crab meat, 2/3 cup cracker crumbs, celery, onion and garlic. Using 1/2 cup measuring scoop, form mixture into 6 crab cakes about 4-5 inches in diameter. Dredge cakes in remaining cracker crumbs.
In frying pan, heat 1 TBSP. oil over medium heat. Place 3 crab cakes into pan and brown 4 minutes per side, until golden brown. Keep cakes warm in 300 degree oven while you cook remaining crab cakes in remaining 1 TBSP. of oil.
Sauce:
1 1/2 tsp. shallots
2 gherkins, minced (sweet pickle)
1 1/2 tsp. capers
1 TBSP. parsley
1 1/2 tsp. tarragon
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. sugar
pepper to taste
1 cup mayonnaise
1 boiled egg, chopped
Combine shallots, gherkins, capers, parsley and tarragon in coffee grinder or food processor. Pulse 5 seconds. Stir in lemon juice, Worcestershire sauce, mustard, salt, sugar and pepper. Stir into mayonnaise. Add egg and shallot mixture.
1 TBSP. vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, crushed
2/3 cup low-fat mayonnaise
3/4 tsp. dry mustard
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. cayenne pepper
1 lb. crab meat
1 1/3 cups club crackers, crumbled, divided in half
2 TBSP. oil, divided in half, plus extra oil to grease baking pan
Heat oil in frying pan over medium heat. Add celery, onion and garlic. Saute over medium-low heat for 3-5 minutes. Remove from heat.
In large bowl, combine mayonnaise and spices. Add crab meat, 2/3 cup cracker crumbs, celery, onion and garlic. Using 1/2 cup measuring scoop, form mixture into 6 crab cakes about 4-5 inches in diameter. Dredge cakes in remaining cracker crumbs.
In frying pan, heat 1 TBSP. oil over medium heat. Place 3 crab cakes into pan and brown 4 minutes per side, until golden brown. Keep cakes warm in 300 degree oven while you cook remaining crab cakes in remaining 1 TBSP. of oil.
Sauce:
1 1/2 tsp. shallots
2 gherkins, minced (sweet pickle)
1 1/2 tsp. capers
1 TBSP. parsley
1 1/2 tsp. tarragon
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. sugar
pepper to taste
1 cup mayonnaise
1 boiled egg, chopped
Combine shallots, gherkins, capers, parsley and tarragon in coffee grinder or food processor. Pulse 5 seconds. Stir in lemon juice, Worcestershire sauce, mustard, salt, sugar and pepper. Stir into mayonnaise. Add egg and shallot mixture.
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