6 Oz Bottle Hot Sauce (I used Louisiana)
1 Tbsp. Onion Powder
8 Oz Bottle Ranch or Blue Cheese Dressing
16 Oz – Grilled Chicken (I used the Fajita Chicken at Wal-Mart)
½ Cup Cheddar Cheese
2 8oz Blocks Cream Cheese
Preheat oven to 350.
Empty bottle of Hot Sause into a medium sauce pan with the onion powder, add heat till it begins to bubble.
As the sauce heats, chop the chicken, and lightly mince some of it. Add it to the Hot Sauce.
Once the sauce begins to bubble a second time, add the full bottle of ranch.
Once the pot begins to boil again, slowly add the cream cheese, mixing it thoroughly to ensure complete melting, and proper mixing.
Once all of the cream cheese is mixed, add the shredded cheddar cheese, mixing thoroughly.
Transfer mixture from the pot, to a baking bowl, add a layer of your favorite cheese to the top and heat in oven for 15 – 20 minutes.
1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
1 cup sliced okra
1 cup chopped tomato
1 1/2 cups water
1 teaspoon Cajun-Creole Seasoning
4 (8-ounce) bottles clam juice
2 bay leaves
1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
1/4 cup thinly sliced green onions
3/4 pound crawfish, peeled
1/4 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
4 1/2 cups hot cooked long-grain rice
Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice.
2 medium eggplants
3 large celery stalks, chopped
4 medium cloves of garlic, minced
2 large eggs, beaten
2 large red onions, chopped
1 large green bell pepper, chopped
1 c bread crumbs, buttered (divided in half)
1 lb peeled, deviened shrimp (chopped into small pieces)
1 tsp hot sauce
3 Tbsp olive oil
1 1/2 Tbsp butter, cut into tiny cubes salt and pepper to taste
Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.