| 1 | 2 | 3 | 4 | 5 |
| 1 | 13 | 26 | 38 | 51 |
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2
1
Teaspoon Fresh oregano, chopped
Bay leaf, crumbled
Salt
1
2
5
1
4
/2 Cup Lemon juice
Teaspoon Cayenne pepper
Garlic cloves, minced
/2 Cup Black pepper, finely ground
Pound Large raw shrimp in shells
The shrimp should be of a size to number 30-35 per pound. Melt the Butter in
a large deep-sided frying pan or iron skillet over low heat. When melted,
raise the heat, and add the remaining ingredients except the shrimp. Cook,
stirring often, until browned to a rich mahogany color, about 10 minutes.
Add the shrimp, stir- ring and turning to coat well with the seasoned
Butter. Cook until the shrimp have turned a rich deep pink, about 10
minutes.Serve the shrimp in their shells, peeling them at the table.
Andouille a la Jeannine
=
1
2
2
1
======================
Cup Dry white wine
Pound Andouille or smoked sausage
Tablespoon Honey
Tablespoon Creole mustard
Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour
over andouille in a covered skillet. Cook over low heat until andouille is
tender. Andouille is gumbo sausage for all you peoples who live away from
the center of the universe. You can use other sausage and it would taste
okay.
Andouille in Comforting Barbecue Sauce
=
4
1
1
3
3
3
1
1
1
1
=====================================
Cup Onions, finely chopped
Cup Bell pepper, finely chopped
Cup Peanut oil
Cup Steak sauce
Cup Ketchup
Teaspoon Salt, to taste
Pound Andouille sausage
Cup Celery, finely chopped
Cup Parsley, finely chopped
Tablespoon Garlic, finely chopped
1
2
1
/2 Cup Louisiana hot sauce OR
Tablespoon Cayenne pepper
Cup Southern Comfort Liquor
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