Friday, March 04, 2011

Shrimp, Italian Sausage and Mushroom Jambalaya (video)

Audio Introduction


Here is a simple way to combine the forces of Gulf of Mexico shrimp, hot Italian sausage and fresh button mushrooms to create an exceedingly tasty and moist surf-and-turf jambalaya.


  • 2 lbs. large Gulf of Mexico shrimp, shelled and deveined
  • 1 lb. Hot Italian sausage, 1/2" slices
  • 8 oz. button mushrooms, sliced
  • 1 large onion, chopped
  • 1 1/2 cup green onions, chopped
  • 1 cup canola oil
  • 1 pk. Lipton's Beefy Onion Soup Mix
  • 1 tsp. Old Bay seasoning
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. red pepper
  • 1 tsp. ground cayenne pepper
  • 1 tsp. salt


Using a #10 cast-iron skillet (or similar large skillet) begin by frying the Italian sausage on medium heat in the 1 cup of canola oil for about 10 minutes before adding the chopped onions and bell pepper. Continue cooking until the onions become translucent.

Next, add the 2 lbs. of shrimp and packet of Lipton's Beefy Onion Soup Mix and cook on medium heat for another 10 minutes before adding the sliced mushrooms. Next, add in all of the dry seasoning and mix well. Continue cooking until the mushrooms have been reduced to about half their size - stirring occasionally (about 7 - 8 minutes). 

Now stir-in the 1 1/2 cups of chopped green onions and continue cooking on medium heat for a couple of minutes.

Finally, turn off the heat and add the 4 cups of cooked white long grain rice in stages and mix thoroughly. It is important that the rice is distributed evenly throughout. Put the cover back on and allow the jambalaya to cool down for a few minutes before serving.

This meal goes well with slices of toasted garlic butter French sour dough bread. Makes 8 - 10 servings. 

Note: Don't be at all surprised if your dinner guests ask for seconds and thirds. You may want to start by serving smaller portions. Just sayin'...

Enjoy! Ahheee!!

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Wednesday, March 02, 2011

Tex-Mex Slow Cooked 3-Cheese Chicken Enchiladas

Do you want to know a quick and easy way to make some delicious creamy and cheesy white enchiladas (no tomatoes)? Start by turning your crock pot on the low setting and follow the simple instructions below.


  • 2 skinless chicken breasts, diced
  • 1/2 stick butter
  • 1 can Campbell's Creamy Chicken Soup, 14.75 oz.
  • 1 can Campbell's Fiesta Cheese Sauce, 10.75 oz.
  • 4 burrito size flour tortillas
  • 8 oz. shredded Cheddar and Monterey Jack cheese
  • 5 oz. Kraft Philadelphia Cooking Creme (original)
  • 1 can green chilies, 4 oz.
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • salt to taste


  1. Pour the Campbell's Creamy Chicken Soup into the crockpot and put the cover on to create heat. 
  2. In a large skillet, on medium heat, use the half-stick of butter to cook the diced chicken, green chilies, garlic and onion powders and salt. About 10 - 15 minutes. Set aside 
  3. Using a pie spatula (or similar device) generously spread the Kraft Philadelphia Cooking Creme on the four flour tortillas.
  4. Divide the cooked chicken into 4 equal parts and create a row of meat across the middle of each tortilla.
  5. Apply about 3 - 4 tablespoons of Campbell's Fiesta Cheese sauce on top of the meat rows.
  6. Sprinkle each row with 1 oz. of shredded Cheddar and Monterrey Jack cheese.
  7. Gently roll each tortillas, seal the ends, and place them in the crockpot on top of the Creamy Chicken Soup.
  8. Layer the top of the tortillas with the remaining Fiesta Cheese sauce and shredded cheeses. 
  9. Cook on low for 1/2 hour.
This recipe will produce 4 servings, but these are so large that they can be cut in half to serve 8.

Note: If you don't have a crockpot you can use a casserole dish and cook them in your oven.


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Sunday, February 13, 2011

Combo Salmon-Tuna-Potato Patties Recipe


This is a simple combo meal you can whip-up in just a few minutes. I use a combination of two kinds of canned fish and a couple boiled potatoes to make these yummy fish patties.


  • 1 can Chicken of the Sea Pink Salmon 14.75 oz.
  • 2 (5 oz.) cans StarKist Chunk Light Tuna
  • 2 medium Russet potatoes, boiled and mashed
  • 1/2 white onion, finely chopped
  • 1/2 cup green onions, chopped
  • 1 egg
  • 1 tsp. dried dill weed
  • salt and pepper to taste
  • 1 cup Italian style bread crumbs
  • vegetable oil


After draining the liquid from the salmon and tuna fish, combne the first 7 ingredients together and mix thoroughly. Next, form patties using about 3/4 cup of the mixture each then coat the fish patties with Italian style bread crumbs.

In a skillet pour enough oil to coat the bottom and fry the patties on medium-high heat for about 3 minutes on each side or until golden-brown.

Serve with tartar sauce. Makes 6 - 8 servings. 

Note: For the seasoning part of this recipe I prefer to add about a teaspoon each of garlic salt with parsley, black pepper and Old Bay seasoning.
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Thursday, February 03, 2011

Slow-cooked Purple Hull Peas with Smoked Ham Hocks


If cooked black-eyed peas are called the "Cajun Caviar" of South Louisiana, then garden-fresh slow-cooked purple hull peas with smoked ham hocks should be designated as the premium brand. Here is a simple way to make them taste soooo good.


  • water
  • 2-3 smoked ham hocks
  • 4 cups purple hull peas
  • 3 cloves minced garlic
  • 1 Tbsp. Colgin liquid smoke
  • 1 tsp. onion powder
  • 1/2 tsp. dill weed
  • salt and pepper to taste


Part I

In a 2 quart pot place the hocks and onion powder and enough water to cover them by about two fingers. Do not cover the hocks while they are cooking. Bring to a boil and continue boiling on medium heat for 1 hour.

The secret to this recipe is to parboil the hocks, not only to create a savory broth in which to cook the purple hulls, but to begin the process of tenderizing the ham hocks so they may finish cooking with the peas.

During boiling there will naturally be some evaporation which takes place. When adding more water do not cover the hocks this time. Keep the water level even with the tops of the hocks. Adding too much water will dilute the broth you are trying to create and will diminish the flavor of your peas.

Part II

While your hocks are boiling clean and rinse the fresh purple hull peas and place them in a 5 quart pot along with the Colgin liquid smoke and dill weed. After 1 hour of boiling the hocks add them and the broth to the peas in the larger pot.

Again, you will want to bring the liquid up to the level of the ham hocks by adding just enough water. Boil for another hour on medium heat until the peas are cooked or until the hocks begin to fall apart. Maintain a rolling boil so you won't have to stir as frequently.

Note: If you must add water to the larger pot because of evaporation, do so by adding a small amount at the time. As in Part I of these instructions, add just enough to maintain a level which is even with the tops of the ham hocks.

So, the next time you would like to eat some "Premium Label Cajun Caviar" try this recipe out for size. I guarantee you will love the flavor. Bon Appetite! Signature Icon

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