Jambalaya

Another easy recipe using a Zataran's mix.
1 box Zataran's Jambalaya mix
1 pound Cajun andouille sausage 1diced onion
1 can of Rotel tomatoes
1 cup of frozen corn
1/4 stick of butter
Melt butter. Add onion, sliced  sausage and corn. Saute' until onions are done. I like to do it this way so the butter, the onion and the corn will absorb the taste of the sausage. Add a can of Rotel tomatoes. Add  2 1/2 cups of water. Add the envelope from the Zataran's mix.  Bring to boil.  Lower heat to a simmer.  Cover and cook for 20 minutes.  Stir a couple of times. It's ready to eat! I used mild Rotel.  The sausage is spicy so didn't want to add too much heat. You can use regular smoked sausage or you can use the hotter Rotel. You know your tolerance for heat so make adjustments.

Asparagus

Tried a new asparagus recipe that took my previous recipe one step further and it was even more delicious.

1 bundle of asparagus washed and ends snapped off

3 tablespoons of melted butter

1 tablespoon of grated Parmesan cheese

3/4 cup of mozzarella cheese

Italian seasoning

1/2 teaspoon of house seasoning (recipe previously posted)

Heat oven to 400 degrees

Generously spray a pan with Pam

Lay asparagus on the pan in a single layer

Drizzle with melted butter

Sprinkle with Parmesan cheese

Bake for 15 minutes

Remove from oven and top with mozzarella cheese

Cream of Tomato Soup

2 tablespoons of butter
1 onion diced
2 teaspoons of minced garlic
1 28 oz can of stewed tomatoes
4 oz of heavy cream
1 1/2 cup of chicken broth
1 teaspoon of salt
1/2 teaspoon of black pepper
Melt the butter. Add onion and garlic and cook on low heat until onion is clear. Add the stewed tomatoes, chicken broth and cream. Add salt and pepper and bring to a boil over medium heat. Lower heat and simmer for 10 minutes. It's ready to serve.