1 lb. Kielbasa – sliced thin
1 med. onion – sliced thin
1 Tbls. vegetable oil
(2) 14 oz. cans Mexican-style stewed tomatoes
16 oz. can red kidney beans – drained, rinsed
1/4 cup dry sherry
4 cups cooked white rice
In a 3 qt. saucepan, brown Kielbasa and onions in oil until meat is heated through and onions are tender.
Add tomatoes and kidney beans and bring to a boil.
Add sherry and rice. Simmer for 10 minutes.
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 boneless catfish fillets
Olive oil, for brushing
In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne. Season catfish fillets liberally with seasoning all over.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush fillets lightly with oil all over. Place catfish in grill and cook until blackened and fish flakes when to a fork, about 3 minutes per side.
Transfer fish to a platter and let rest for 5 minutes.
Top with Creole sauce and serve.
2 tablespoons olive oil
1 cup diced onions (about 1 medium)
1/2 cup diced celery (about 2 stalks)
1/2 cup diced green bell pepper (about 1 medium)
1 tablespoon minced garlic (about 3 medium cloves)
1 (14 ounce) can diced tomatoes
2 cups low-sodium store-bought or homemade chicken stock
1 tablespoon Louisiana-style hot sauce (such as Frank’s or Crystal), plus more to taste
1 tablespoon Worcestershire sauce
2 bay leaves
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
4 tablespoons butter
2 tablespoons finely chopped fresh parsley leaves
1/2 cup thinly sliced green onions
Kosher salt and freshly ground black pepper
Heat oil in large saucepan over medium-high heat until shimmering. Add onions, celery, and green peppers and cook, stirring occasionally, until vegetables start to soften, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, white pepper, cayenne pepper, and thyme. Bring to a boil, then reduce heat to low. Simmer until sauce slightly thickens, about 20 minutes.
Remove and discard bay leaves. Add butter and stir until completely melted. Remove from heat and stir in parsley and green onions. Season with salt, pepper, and additional hot sauce to taste. Sauce will keep in a sealed container in the refrigerator for up to 1 week.
1 pound ground meat browned
1 cup raw rice
1 can onion with beef stock soup
1 can cream of chicken soup
1 bell pepper chopped
Mix together in greased 8×8 casserole dish. Add 2 cans water soup size to the mixture. Cover and bake at 350 degrees for 1 hour — do not take lid off.