Crawfish Jambalaya *

1 pound crawfish tails, thawed if frozen
4 Tbsp butter
1 pound andouille sausage, cut into bite size pieces
1 onion, chopped
1/2 cup celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 Tbsp minced garlic
1 can Rotel
3 cups chicken or seafood stock
2 bay leaves
1 Tbsp Worcestershire sauce
2 Tbsp Creole seasoning
3 Tbsp dried parsley (or 1/2 cup fresh chopped parsley)
5 green onions, chopped
1 teaspoon Tabasco sauce
2 cups long grain white rice

Season crawfish with half of the creole seasoning and set aside.  On medium heat, melt butter in 4 quart pot.  Saute sausage until lightly browned.  Drain and set aside.  Add onions to skillet and continue to saute, for about 7 minutes, stirring frequently.  Add celery, bell peppers and garlic.  Saute, stirring frequently, for about 5 minutes.  Stir in the crawfish tails, rotel, sausage and rice.  Saute for 5 minutes.  Slowly add the stock, bay leaves, parsley, Worcestershire sauce and the other half of the creole seasoning.  Mix well and bring to a boil.  Cover and reduce heat to low.  Simmer, WITHOUT stirring, for about 25-30 minutes.  Turn heat off when all of the liquid has been absorbed, adjust the seasoning to taste, add green onions and Tabasco sauce and stir.  Cover and let rest for 10 minutes.

Chicken and Black Bean Chili *

1 pound boneless skinless chicken breasts, cut into cubes
1/2 onion, chopped
1 red bell pepper, chopped
1 cans Rotel
1 (16 oz) can tomato sauce
1 can corn, drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 packet taco seasoning
1 Tbsp chili powder

Place all ingredients in crock pot and cook on low for 6-8 hours or on high for 4 hours.  Top with desired toppings.

Topping Ideas:  Shredded Cheddar Cheese, Shredded Pepper Jack Cheese, Jalapenos, Sour Cream, Tortilla Strips, Greek Yogurt, Avocado

Egg Roll Bowl *

1 pound ground pork sausage
1/2 head cabbage, chopped
1 cup shredded carrot
1 tsp sesame seed oil
1/2 cup soy sauce
1 tsp rice vinegar
5 cloves garlic, minced
1 tsp ginger paste
Optional Toppings:  sliced green onions, toasted sesame seeds, sriracha sauce, chow mein noodles

Brown sausage in large skillet.  Drain fat and return to skillet.  Combine sesame seed oil, rice vinegar, garlic, soy sauce and ginger in a small bowl and set aside.  Add the shredded cabbage and carrots to the skillet and toss to combine.  Stir in the soy sauce mixture.  Cover and cook on medium low heat until the vegetables are soft, about 10-15 minutes.  Stir occasionally.  Garnish with your desired toppings.

Serves 4

Tuscan Chicken *

3 boneless skinless chicken breasts
2 Tbsp olive oil
1/2 onion, chopped
8 oz sliced fresh mushrooms
14 oz can quartered artichoke hearts in water, drained
3 teaspoons italian seasoning
1 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
1 cup chicken broth
4 large roma tomatoes, quartered
6 Tbsp butter

Season chicken breasts with 1 teaspoon of italian seasoning.  Place chicken in 13x9 dish and cook on 375 for 35-45 minutes, or until juices run clear.  Meanwhile, heat the olive oil in a skillet over medium heat.  Add onion, cook and stir until the onion has softened and turned translucent, about 5 minutes.  Add mushrooms, artichoke hearts, remaining italian seasoning, salt and pepper.  Continue to cook and stir for about 6 minutes, then stir in the chicken broth.  Simmer and reduce by half, about 10 minutes.  Stir in roma tomatoes, cook and stir until the tomatoes are warmed through.  Stir in the butter until it melts.  Serve the sauce over the cooked chicken breast.

Serves 3