Friday, December 13, 2013

Creole Culture Casserole

(Prep Time: 40 Minutes Serves: 10 - 12)

This casserole is an amalgamation of the many foods and spices that make up the Creole culture and can be found in Panderina Soumas' Soumas Heritage Creole Cookbook. As with the culture itself, the ingredients are all mixed together creating a special dish to enjoy!

2 tsps Creole Seasoning                            
1/2 stalk celery, chopped                       
1 onion, chopped
4-5 cloves garlic (chopped)
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of shrimp soup
1 cup okra, chopped or frozen
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 loaf French bread, cut or broken into pieces
1 pound of your favorite link sausage, sauté-ed (drained)
1 small (5 ounce) package dried shrimp, (soaked, dried and chopped)
3 - 4 fresh tomatoes, or 1 small can of whole stewed tomatoes, chopped
breadcrumbs for topping (optional)

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.

Note: You may wish to add a little water to thin the cream of celery and shrimp soups.

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