Page 16 - Sea Level 2019
P. 16
From Our Table to Yours
The fresh local
ingredients found on Jalapeno Sausage Casserole Redneck Caviar
the Hammock Coast have From: Carol Cooper From: Kathy Besse
inspired local cooks for Ingredients Preparation Ingredients & Preparation
more than a century. • 1 bag cornbread dressing Add 2 cups of broth to the cornbread Mix together:
Recipes get passed • chicken broth dressing and let it sit while you get the • 2 cans black eyed peas, drained
down from generation to • 1lb bulk sausage other ingredients ready. • 2 cans shoe peg corn, drained
• 2 cans Ro-Tel tomatoes, drained
• celery
Slice the celery and onions
generation, with occasional • onion (just use as much as you want, no • 1 bell pepper, finely chopped
revisions to reflect the • pepper jack cheese amounts, just your preference). Sauté • 2 ripe tomatoes, finely chopped
changing times. • jalapenos in a little butter just long enough for • 1 tsp. garlic powder
onions to become translucent. You • 1 tsp. garlic salt
We asked members of • 1 tsp, parsley flakes
want the veggies to still be crunchy.
the Lachicotte Team to Add to the cornbread dressing. • 2 tbs. or more if you like, diced jalapenos
share their favorite dishes, Brown the sausage - add to cornbread • 1-16 oz. bottle of Zesty Italian dressing
• 1 can black beans, drained
and we hope they become dressing. I usually don’t drain the sausage
before adding it unless there is a lot
your favorites, too. of grease. Scoop with Tostito scoops
Mix all the ingredients together. Cut
the cheese into small cubes and you can
use either chopped or sliced jalapenos
(again, as much as you want if you like
it really spicy). Mix the cheese and
jalapenos into the cornbread mixture.
Put in a pan and bake @ 350°F until
thoroughly heated.
If a large crowd I usually double
by using 2 bags of cornbread dressing
and 2 lbs of sausage, then adjust the
other items.
14 | SEA LEVEL The Lachicotte Company
