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Glamma’s FIRE-IN-THE-HOLE: *CONTEST WINNER*
1 lb. cubed andouille sausage
1 lb. ground mild italian sausage
1 1/2 lbs. boneless, skinless chicken thigh meat cubed
1 lb. cubed ham
2 c. diced yellow onion
2 tbsp. minced fresh garlic
3/4 tbsp. fresh basil leaves
1 c. diced bell pepper
4 bay leaves
1/2 c. chopped parsley
1/2 c. Devin’s Kick-ass Cajun Seasoning (separated)
1 12 oz. can beer (I use Bud)
5 c. chicken stock
3 c. long grain rice
Season chicken thigh meat with 1/2 of Devin’s seasoning the night before. Make sure to use a heavy bottom pot or cast iron Dutch oven. On high heat preheat the pot and add the sausage. Using a large spoon constantly move the sausage around the bottom of the pot, brown it but make sure not to burn it! Then remove it from pot. Using sausage drippings add the chicken and brown on all sides (you may need to add a bit of EVOO to saute). Again use the spoon to constantly scrape the meat to keep from sticking and burning to the bottom of the pot. Take care not to over cook the chicken to the point where it shreads. Remove the chicken. Add italian sausage and begin to brown adding the onions and bell peppers when halfway browned (you may need to add a bit more EVOO). Cook until the veggies are translucent about 5-7 min. over med-high heat. Again, move the mixture around constantly to avoid sticking. Add ham and garlic and stir for another minute stirring and scraping constantly. Add the remaining Devin’s seasoning, basil and bay leaves. Return sausage and chicken to pot, mix and fold. Cook over low heat for 10 min. This gives that great seasoning time to release all it’s flavor! Add beer to deglaze pan scraping about 2 min. Add stock and bring to a boil. Add the rice and fold in. Return to a slow boil and cook UNCOVERED for about 5 min. stirring and scraping pan so rice does not stick and burn…mix in parsley. Reduce heat to the lowest possible setting and simmer COVERED, for at least 30-35 min. Do NOT remove cover while rice is steaming. After uncovering, there may be be some liquid remaining on top. Fold rice, DO NOT STIR. Turn off heat and let stand until liquid is absorbed. Remove bay leaves and ENJOY!!!! Serves 12
Bill’s Shrimp Boil
2 Bags of Shrimp (2lbs)
1 TBS corriander
5 Bay leaves
2 quarts of water
1 bottle of beer ( Bud, Rolling rock or Hefeweizen)
2 medium lemons (juice and whole lemons cut in 1/2)
2 TBS black pepper
1 TBS mustard seeds
1/4 cup vinegar (white or cider vinegar is good)
1/6 cup Old Bay Seasoning
3 TBS Cayenne Pepper
Bring a large pot of 2 quarts of water with all the above ingredients to a rapid boil and cook for 10 minutes; then add the shrimp and cook for about 15 minutes. Drain the shrimp in a collander. Cool. Lastly, liberally sprinkle “Devin’s Kickass Cajun Seasoning”, tossing the shrimp so each piece has a nice coating of the Spice.
Devin’s Rich Scrambled Eggs
6 large eggs
1 thick slice of Land O’ Lakes White American cheese
1 tbsp butter
1 teaspoon of Devin’s Kickass Cajun Spice/Seasoning
Salt to taste
– Heat butter in nonstick pan over low heat
– Mix eggs thoroughly in medium mixing bowl with a wire whisk
– Once butter is melted, add eggs to pan
– Cut cheese slice into 8 pieces, and immediately add to pan
– With silicone spatula, move contents every 20-30 seconds making sure eggs do not burn or stick!
– Cook to taste. We like to remove eggs as soon as they’re firmed up, but others like them cooked slightly longer.
Remove from pan, sprinkle on one teaspoon of Devin’s Kickass Cajun Spice!
The trick to these scrambled eggs is a small amount of Land O’ Lakes White American cheese. It’s so subtle that it won’t taste like you’ve added cheese – it’ll just taste rich and delicious.
*Serves 3, Cooks in 5 Minutes