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SEAFOOD AND SAUSAGE STEW - SERVES 4-6  - PREP TIME 45 MINUTES

This hearty dish is proof that soup never goes out of season.
2 tbsp. olive oil
6 oz. fully cooked andouille sausage, sliced
2 small leeks, white and light green parts only, sliced
1 small fennel bulb, chopped
2 garlic cloves, chopped
1 bay leaf
1 small pinch saffron (optional)
1/3 c. dry white wine
1 (28-ounce) can diced tomatoes
2 (8-ounce) bottles clam juice
1 lb. mussels, scrubbed and debearded
1/2 lb. peeled and deveined medium shrimp
1/2 lb. skinless flaky white fish (such as bass, halibut, or cod), cut into 1-inch pieces
2 tbsp. chopped fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper
DIRECTIONS
1. Heat oil in a large copper pot or Dutch oven over medium heat. Add sausage, leeks, and fennel. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic, bay leaf, and saffron (if desired). Cook, stirring constantly, 30 seconds. Add wine and cook until syrupy, 1 to 2 minutes.
2. Increase heat to medium-high. Add tomatoes and cook, stirring occasionally, until thickened, 9 to 10 minutes. Add clam juice and 3 cups water; bring to a boil. Reduce heat to medium and add mussels; cook 3 minutes. Add shrimp and fish.
3. Cook until mussels, shrimp, and fish are cooked through, 3 to 4 minutes. Discard bay leaf. Stir in parsley. Season with salt and pepper. Serve immediately.

Thanks to Stokes Seafood Market and More

Recipe sent to Gone Country by Stokes Seafood Market and More

 

BAKED CATFISH OR CRAPPIE FILET - BAKE AT 350 FOR 45 MINS TO 1 HOUR OR UNTIL FISH BECOMES FLAKY

This just might be the best baked fish recipe you will ever make. Give it a try and let us know.
Catfish or crappie filet
3 to 4 tbsp butter
1 tbsp Worcestershire sauce
Zest of 1 lemon, and juice of 1 lemon
Old Bay Blackened Seasoning
Salt                                                                                                                                                                                INSTRUCTIONS
Rinse the fish and dry it in paper towels. Put it in a clear oblong baking dish.
Put the butter, Worcestershire sauce and lemon zest in a dish and microwave until melted.
Pour over the fish until well coated. Squeeze some fresh lemon juice over the top, sprinkle with Old Bay and salt to taste.
If there is a lot of juice in the bottom of the dish, drain it off during cook time so the fish does not become mushy.
Serve with rice and sweet potatoes.

Thanks to Jennifer Johnson for this recipe!

Jennifer sent us a recipe

 

GRILLED RABBIT WITH ROSEMARY AND GARLIC - PREP TIME 2 HOURS TIME 10 MINS - COOK TIME 8-10 MINS - SERVES 4

This is a wonderful recipe for all wild game lovers.
Ingredients:
1 (3 lb) fryer rabbit
¼ cup olive oil
4 garlic cloves
2 sprigs rosemary
INSTRUCTIONS
Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.
Place them in a bowl or Ziploc bag, and add oil.
Mince the garlic and chop the rosemary; add the rabbit, mix to coat well.
Season with salt and pepper.
Allow to marinate for at least 2 hrs, or overnight.
Prepare to grill.
Grill for 8-10 min per side.
Time indicated is chill and grill time.
Author: Food.Com
Recipe type: Wild Game

Recipe for canned deer

 

ROASTED CANNED DEER WITH VEGETABLES - COVER AND BAKE AT 350 FOR 2 HOURS

How easy is this - using canned meat makes this go together really fast. It all goes in one pan.
It's simple to put together and serves a crowd.
2 quarts canned deer
6-8 potatoes
1/4 onion
3 cups carrots
2 sticks celery
Put everything in roasting pan

Thanks to Anita Blankenship for this one

 

Anita sent us a recipe

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