2.23.2012 Featured Recipes 23 Feb 12

MACQUE CHOUX
- Submitted by Judith Jones, Le Sueur, MN

  • ½ minced onion
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 1 clove minced garlic
  • ¾ tsp. paprika
  • ½ tsp. thyme
  • ¼ tsp. oregano
  • 1 can diced tomato
  • 1 can cream style corn
  • 8 oz. chicken broth
  • ½ lb. frozen cooked shrimp, cleaned
  • Parsley flakes for garnish
  • 1 tbsp. cooking oil

Saute onion and garlic in the oil with paprika, thyme, and oregano until seasoning begins to brown. Add red and green peppers, canned tomato, creamed corn and chicken broth. Simmer 20 minutes, but do not let it boil.

Add the shrimp but again, do not boil, for 4-6 minutes or until the shrimp is done. Sprinkle with parsley and serve with Tabasco sauce on the side. It’s good served with crusty rolls. This serves 4.

 

BLACK-EYED PEA GUMBO
-from allrecipes.com

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

 

HITACHI SHRIMP JAMBALAYA

  • 1 pound shrimp
  • 1 stick butter
  • 1 large onion chopped
  • 1 large bell pepper chopped
  • 2 stalks celery
  • 1 can chicken broth (6 to 8 ounces)
  • 2 cups raw rice
  • 4 ounces drained sliced mushrooms
  • Red pepper and salt to taste

Add all ingredients to Hitachi, stir to mix, cover and turn it on. You can stir once during cooking if you like.