Description Edit

Contributed by Dorothy Johnson to the SoFAB Tremé exhibit.

Ingredients Edit

  • 2 pounds of ground meat
  • 1 pound of diced seasoned ham
  • 1 pound of shrimp cut in halves
  • 3 cups of bread crumbs (gradually add water until bread loosens)
  • 2 eggs
  • 1 stick of butter
  • 3 bell peppers (place in bottom of pan, to cover the entire bottom 2 quart aluminum pan)
  • 1 chopped onion (medium
  • ½ chopped bell pepper (place in sections of stuffing)
  • 1 teaspoon of seasoning all
  • smoked sausage could be added if desired

Directions Edit

  1. Place ground meat in a medium size bowl beat eggs and pour into bowl and ground meat.
  2. Add seasoning all.
  3. Add (chopped) ham or smoke sausage or both.
  4. Fry seasoning with butter in skillet (add to bowl).
  5. Add raw shrimp to bowl.
  6. Place raw strips of bell peppers in bottom of pan (cover bottom).
  7. Place mixed a from bowl over the peppers.
  8. Add a few pieces in between stuffing mix.
  9. Sprinkle bread crumbs over stiffing mix along with butter strips over top of bread crumbs.
  10. Place prepared pan into over at 350 degrees for one about one hour and a half.