Southern Bell's Network

The secret to fresh-as-can-be leftovers is to store cake at room temperature wrapped in aluminum foil. Shared via TweetCaster

1 # lump crabmeat 

1 # backfin crabmeat 

1 # clawmeat 

1 tsp dry mustard 

1 tsp cayenne 

1 Tbsp Worcestershire sauce 

1 Tbsp Chopped parsley 

3 eggs beaten 

1 cup mayonnaise 

1/2 cup Bread crumbs 

6 oz. clarified butter

Clean crabmeat of any shells. Mix mustard, red pepper, Worcestershire sauce, parsley and eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix. Using a 4 oz. scoop, form cakes. Saute over medium heat in butter until brown on both sides. Serve with corn relish, mustard, mayonnaise, tartare sauce or cocktail sauce.  © 1984 John Albrecht, CEC

(Source: cajuncreations.com)

Ingredients

6 chicken breasts or one whole chicken, cut up into bite size pieces 

1 pound of sliced sausage 

3 tablespoons of oil 

1 cup chopped green pepper 

1 cup chopped onion 

1 tablespoon chopped or minced garlic 

3 teaspoons Worcestershire sauce 

1 cup tomato sauce 

Salt and Pepper to taste 

4 cups of chicken broth 

2 1/2 cups uncooked rice

In a large pot, brown the meat in the oil. Remove meat and sauté vegetables until onions are clear. Add Worcestershire sauce, chicken broth, tomato sauce, seasonings, and simmer for 15 minutes. Stir in meat and rice. Cover and cook for 30 minutes on medium heat, stirring occasionally. Then cook 20 more minutes on very low heat without stirring. Servings: Approximately 8

**Note to make it pastalaya just small pasta shells**

(Source: cajuncreations.com)

By Dawn Perry,  February 2012