Wednesday, August 24

p.diddy's creole

patti bass is an amazing cook and this is a creole dish she treated us with when we were recently with them at the farm! 

p.diddy's creole
what you need...
1/4 cup veg. oil
3 cups chopped celery
2 cups chopped mild onion
2 cups chopped green pepper
1 cup raisins (she used california raisns)
1/2 cup chopped parsley (or 1/4 cup dried)
1 can (28 oz) crushed tomatoes
1 cup chili sauce
1 tsp sugar
1 tsp dried thyme
1 tsp curry powder
3 large bay leaves
salt & pepper to taste
white rice
sliced toasted almonds

what to do...
in a large stockpot, heat the oil. add the celery, onion, and green pepper and cook until transparent. add raisins, parsley, tomatoes, chili sauce, thyme, curry powder, bay leaves, salt, and pepper.  simmer covered for about 30 minutes or until all veggies are tender and sauce is thickened. discard the bay leaves. 

cook kielbasa on the grill or saute in a large skillet until cooked. keep warm.  bring a large pot of water to a boil. toss in the shrimp and cook until barely done (about 3 min). drain and add to the creole mixture.  serve over white rice with almonds and sausage. 

this makes a great dish to freeze (minus the rice obviously) if you make it for one night and have the rest left over. you can also substitute the kielbasa for the turkey version which has much much much less fat in it and with all the good flavors tastes nearly the same! 


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