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Cajun Soup for Cold Days
Skinny Cooks

2 cans (28 ounces each) of diced tomatoes with juice 1/2 cup tomato paste 1 28-ounce juice can of water Trimmings from a cooked ham shank (estimated 5 cups) 1 package frozen okra 1 package frozen Italian green beans 3 medium onions, chopped 1 package of small baby carrots 1 teaspoon crushed red pepper flakes 1-2 teaspoons garlic powder 1-2 teaspoons Cajun seasoning 1 package frozen peeled and deveined shrimp

Make this in your big soup pot. Put the diced tomatoes with juice, tomato paste and juice can of water into the pot and stir together well. Turn up the heat to bring it to a light boil. Add the rest of the ingredients through the Cajun seasoning, and stir well. Cover the pot, turn down the heat so you get a nice simmer going and simmer for an hour or a little more. While you’re doing this, place the frozen shrimp in a pot of water so it will thaw. Set aside. At the end of the hour, test the carrots to be sure they’re soft and cooked through. If they are, toss the thawed shrimp into the pot and continue to simmer the soup for another 10-15 minutes. Adjust the seasonings, serve and enjoy. Readers with questions or comments for Dave Kessler may write to him in care of this publication.