Creole Jambalaya

1 tablespoon shortening 2 1/2 cups water

2 tablespoons flour 1 large onion, chopped

1 pound smoked pork sausage 1 clove garlic, chopped

1/2 cup bell, chopped 2 cups uncooked rice

3 cups raw, deveined shrimp 2 tablespoons Worcestershire sauce

5 cups tomatoes, peeled and diced 1 1/4 teaspoon salt

(sometimes I use Ro-Tel for 1/2 teaspoon thyme

2 out of the 5 cups) 1/4 teaspoon red pepper

Melt shortening in large heavy Dutch oven. Add flour and stir until blended; then add sausage(cut into bite size pieces) and bell pepper. Cook 5 minutes. Add shrimp, tomatoes, water, onion and garlic. Bring to a boil; add rice. Stir in Worcestershire sauce, salt, thyme and red pepper. Cover and simmer for 30 minutes, or until rice is tender. Stir occasionally. Does not freeze! Serves 8.

Tamara Beard

Sue's Cream Shrimp

Ingredients:

12 Jumbo Shrimps

4 Tbsp. cornstarch

1 eggwhite

1/2 bunch of broccoli

Cream Sauce:

2 Tbsp. Mayonnaise

2 Tbsp. whipped cream

2 Tbsp. lemon juice

3 Tbsp. sugar

5 Tbsp. water

4 Tbsp. milk

1/2 Tbsp. cornstarch

How to cook:

1. Shell the shrimp but leave the tail. Devein. Add the mayonnaise with a little bit of salt and pepper.

2. Mix the eggwhite and 4 T. of cornstarch.

3. Put the shrimp into the eggwhite/cornstarch mixture and fry at 160 degrees Celsius.

4. B0il the cream sauce without the lemon juice in medium heat, and stir continually about 10 minutes. When the sauce starts getting thick, turn off the heat and add lemon juice. Stir.

5. Blanch the broccoli with 1 T. of vegetable oil and 1/2 tsp. of salt. Drain.

6. On the serving plate, first spoon the broccoli in and then spoon the shrimp on top. Pour the cream sauce on top and serve with rice.