COMMENT:
This casserole, merging the many foods and spices that make up the
Creole culture can be found in Panderina Soumas' Soumas Heritage
Creole Cookbook. Like the culture itself, the ingredients are all
mixed together to create a special dish. Enjoy!
INGREDIENTS:
- 1 loaf French bread, cut or broken into pieces
- 1 (10 ounce) can black beans, drained
- 1 (10 ounce) can kidney beans, drained, or 1 cup left-over red
beans
- 1 (10 ounce) can whole kernel corn, drained
- 1 cup okra, chopped or frozen
- 3 - 4 fresh tomatoes, or 1 small can of whole stewed tomatoes,
chopped
- 1 small (5 ounce) package dried shrimp, soaked, dried and chopped
- 1 pound of your favorite link sausage, sautéed and drained
- 2 tsps Soumas Creole Soul Seasoning*
- 1 onion, chopped
- 1/2 stalk celery, chopped
- 4 - 5 cloves garlic, chopped
- 1 (10 ounce) can cream of celery soup
- 1 (10 ounce) can cream of shrimp soup
- breadcrumbs for topping
METHOD:
NOTE: You may wish to add a little water to thin
the cream of celery and shrimp soups. Combine all ingredients except
breadcrumbs in a large bowl and mix well. Pour mixture into a large
casserole dish sprayed with a non-stick spray and spread evenly.
Sprinkle breadcrumbs over the top and bake in a 325 degree oven
for 30 - 35 minutes or until top has formed a nice cultural crust.
* You can find Soumas Soul Creole Seasoning and all of Panderina's
Creole products at Soumas Heritage Creole Creations. Simply call
(318) 747-4068. |
