Corn Maque Choux

• 3 cups of Corn (fresh or canned)
• 1 Onion diced
• 1/4 cup of Butter
• 2 Stalks of Celery, sliced
• 1 Green Bell Pepper, diced
• 1 Red Bell Pepper, diced
• 1/2 tsp. Basil
• 1/8 cup of Olive Oil
• 1/2 tsp. Savory
• Salt and Cayenne Pepper to taste

Heat butter and olive oil together.
Add the diced vegetables and cook until tender, but not soft.
Add the corn and the seasonings.
Toss lightly with the vegetables.
Continue cooking until everything is hot.
Cubed chicken of ham may be added to make a main dish.

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Shrimp Creole

• 2 lbs. Shrimp, peeled and de-veined
• ½ cup of Olive oil.
• 1 Onion, chopped
• 1 Stalk of Celery, chopped
• ½ tsp. Cayenne Pepper
• Salt to taste
• 2 8-oz. cans of Tomato Sauce
• 1 cup of White Wine
• 2 tbsp. Dried Parsley
• 2 tbsp. Dried Thyme
• 1 Clove of Garlic, smashed
• 1 Bay Leaf
• 4-6 cups of Cooked Rice

Roux : 3 tsp. Flour and ¼ cup of cooking oil. Slowly brown in a frying pan.

Sauté shrimp in ¼ cup of olive oil, set aside.
Sauté onions, celery, and the rest of the seasonings using the remaining olive oil until the onions are soft.
Add ½ cup of the wine and simmer for 10 minutes.
Add the tomato sauce and simmer 15 more minutes.
Add the remaining wine, ½ cup of water, and the roux.
If the mixture is too thick, add a little more water.

• 4 lbs. shrimp (heads on)
• 2 tbsp. Braggs (soy sauce)
• 1/2 cup corn or olive oil
• 1 garlic bulb (peeled and minced)
• 2 tbsp. lemon juice
• 1 bay leaf
• 1/2 tsp. salt
• 1.2 tsp. freshly ground black pepper
• 1/4 tsp. dried parsley
• 1/4 tsp. dried oregano
• bag of charcoal
• 1 cup of oak woodchips (soaked in water)

Start charcoal and wash shrimp and all ingredients. Let marinade until charcoal is ready, then separate shrimp into a separate bowl. Take the marinade-sauce and simmer for 20 minutes in a small pot. Add woodchips to the coals and BBQ the shrimp until they turn the characteristic red-pink color. When ready peel the shrimp, dip 'em in the sauce and enjoy!

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