6
MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2014
P.O.Box 327 • Evergreen, Alabama 36401
For recipes please visit our website
1-800-726-0507
Enjoy
Conecuh
Sausage!
Conecuh Sausage Throwdown
Conecuh Sausage • Shrimp (can substitute crawfish) • Crab claws (optional)
Whole onions • Whole new potatoes • Corn on the cob • Crab Boil
Conecuh seasoning (optional)
Bring water to a boil in a very large pot. Cut sausage into bite-sized pieces
and add to pot. Add Crab Boil or your favorite seasoning to your desired spice
level. Wash and peel onions, then add whole to pot. Add new potatoes. Boil a
few minutes, then add corn. Bring entire mixture back to a boil, then turn off
heat. Allow to set 3 minutes, then drain off water. Serve on newspaper.
Jambalaya
1 lb. Conecuh Sausage, cut into 1/4 inch slices •
1 large green onion,
diced
•
1 large green bell pepper, diced
• 1 tbsp. olive oil • 4 cups
chopped, cooked chicken • 3 cups uncooked long-grain rice • 2—10 1/2 oz.
cans French Onion soup • 1—14 oz. can beef broth • 2—3 tsp. hot sauce
Saute first 3 ingredients in hot oil in Dutch oven for 4
—
5 minutes
or until sausage is browned. Stir in chicken and next 6 ingredients.
Bake covered at 350° for 40 minutes; stir after 30 minutes.
