Evening Edge
What’s For Dinner?
Who knew shrimp creole could be this quick and this good? This recipe, just in time for Mardi Gras, offers maximum flavor with minimal ingredients.
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
1 (10-ounce) can diced tomatoes with chiles
3/4 pound shrimp, peeled and deveined
1/4 cup chopped celery
1/4 cup chopped carrots
1 (10-ounce) can diced tomatoes with chiles
3/4 pound shrimp, peeled and deveined
Jazz up Fat Tuesday with this tasty number. Start with precooked sausage and Cajun-style Ready Rice, and wind up with a dish that no one would guess only has five ingredients.
1 onion, chopped
1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 (half a 12-ounce package) fully cooked chicken andouille or chorizo sausages, preferably Aidells, sliced
1 (14.5-ounce) can diced tomatoes with garlic and onion or green pepper and onion, drained
2 (8.5-ounce) packages Uncle Ben’s Cajun-style Ready Rice
1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 (half a 12-ounce package) fully cooked chicken andouille or chorizo sausages, preferably Aidells, sliced
1 (14.5-ounce) can diced tomatoes with garlic and onion or green pepper and onion, drained
2 (8.5-ounce) packages Uncle Ben’s Cajun-style Ready Rice