Thank You, Great Spirit, for the beautiful gems You've placed in my pathway. Family, friends, all of nature to brighten my life each day. Thank You, Great Spirit, for the varied ingredients You've provided to compile life's recipe. Family, friends, all of nature; unique, yet pertinent, compiled to reveal a life of beauty. Thank You, Great Spirit, for Your Love and Guidance, that You shower upon us each day. Family, friends, all of nature; leaving a glimpse of You while crossing my pathway. Paula 2003
SHRIMP & ANDOUILLE TOWER
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 cups canned crushed tomatoes
2 tsp. chopped fresh oregano (or 1/2 tsp. dried)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/4 tsp. dried red chile flakes
1/3 cup homemade or low-salt canned chicken or vegetable broth
1/4 cup vodka
1/2 to 2/3 cup heavy cream
In medium skillet, heat olive oil, add onions & sauté until translucent. Add garlic & cook 1 minute. Add tomatoes, oregano, thyme, chile flakes, broth & vodka. Cook until reduced by half. Stir in cream & cook until thickened, 3-4 minutes.
1 can Rotel tomatoes w/green chiles
1 tsp. salt
1 tsp. fresh ground pepper
1-1/2 cups quick cooking grits
Bring first 4 ingredients to a boil, stir in grits. Reduce heat & cook until thickened 10-15 minutes.
3 cups sharp cheddar cheese, shredded
Cut rounds with 2" biscuit cutter. Dredge in seasoned flour.
Heat 1/2" canola oil in large skillet. Add grit cakes in single layer. Cook until lightly Browned & heated through. Place on paper lined baking sheet & keep warm in 200 degree oven.
1/2 lb. andouille sausage, sliced on a diagonal
2 Tbsp. butter
1 Tbsp. Old Bay seasoning