9 acadian peppered Recipes

butter, lemon juice, fresh basil, chopped, cayenne pepper, fresh oregano, chopped, garlic, minced, bay leaf, crumbled, black pepper, finely ground, salt, raw shrimp in shells

cooking oil, andouille sausage , cut into 1-inch pieces, onion, chopped, celery ribs, chopped, green bell pepper, chopped, garlic cloves, chopped, crushed tomatoes , in thick puree, salt, fresh ground black pepper, rigatoni pasta

tubs fresh lump crab (1 lb 300 count shrimp may be substituted), ribs celery from the heart, finely chopped, white onion, finely chopped or grated with a hand grater, mayonnaise, chili sauce , eyeball the amount, hot sauce (recommended : tabasco), worcestershire sauce, salt and pepper, bibb or leaf lettuce, 4 leaves, croissants , split lengthwise

cayenne pepper, black pepper, freshly ground, white pepper, freshly ground, thyme, crushed, rosemary, marjoram, chipotle peppers, freshly ground, sea salt, oregano, garlic powder, gumbo file, ground fine, dozen shrimp , colossal, peeled and deveined, butter, unsalted, divided 5 and 3 oz, worcestershire sauce, kitchen bouquet, rum liqueur, white wine, dry, beer, room temperature, loaves french baguettes, slices sliced thick, parsley, chopped

cooking oil, andouille or other spicy sausage such as hot italian, casings removed, sausage cut into 1-inch pieces, onion, chopped, ribs celery, chopped, green bell pepper, chopped, garlic, chopped, canned crushed tomatoes in thick puree (1 16-oz can), salt, fresh-ground black pepper, rigatoni

sirloin steak. (up here in canada i prefer the top sirloin to the sirloin tip...i have no idea what you call it in the us), onion, carrot, stalk of celery, oil, red wine, beef stock, worchestershire sauce to taste, red pepper quartered with seeds removed, garlic, cherry or grape tomato, oil, sized potatoes, grated asiago cheese, milk

chicken, pork , already cooked and chopped, onion, chopped finely, summer savory, coriander seed, butter, flour, chicken bouillon cubes, crushed, salt and pepper, to taste, flour, baking powder, salt, lard, milk (approximately, enough to make dough soft)