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Category:Vegetables - Author:N/A- Contributor:
Acadiana Rice 'n Blackeyed Peas
Ingredient:


  • One 16 ounce can blackeyed peas, drained
  • One 10-ounce can rotel tomatoes, drained
  • 3 cups rice, cooked
  • 1/2 teaspoon garlic salt
  • 2 tablespoons olive oil
  • 1/2 cup bell pepper, minced
  • 1/2 cup onion, minced
  • 1 teaspoon garlic, minced
  • 1/2 cup green onions, thinly



Direction:

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8" Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.


Serves 6.

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Title:Oysters Bienville - Author: N/A - Contributor:
Ingredient:

  • 1/4 cup butter or margarine
  • 3 tablespoon flour
  • 1 clove garlic
  • 1 tablespoon onion juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1 2-ounce can mushrooms
  • 3/4 cup liquid
  • 18 medium boiled shrimp
  • 1 1/2 pints medium oysters
  • Parmesan cheese


Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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