Dutch Oven Cooking Chicken Stew: 

Nailed this one. Totally made up this recipe but it turned out awesome!!!

Ingredients:

4 Skinless Boneless Chicken Breasts

2 Russet Potatoes peeled & Cut to thick halves

8 Mushrooms Sliced

1/2 Onion Diced

4 Cloves of garlic minced

6 sprigs of fresh parsley

As much Broccoli as you would like cut into pieces

4 Cups Chicken Broth

Salt & Pepper

Corn Starch or flower for thickening

Cooking:

Throw everything into a well seasoned & greased dutch oven.

Let cook for 15 min and check to see if liquid is needed.

stir and set back on fire for another 5 minutes.

Everything should be done by this point. Check the temperature of the chicken breasts reaches 160 or so. Make sure the potatoes are tender. Add the thickening corn starch or wheat flour and let thicken. Once gravy is thick serve and enjoy!

Cajun Shrimp Skewers

Shrimp are a great main course or addition to any seafood meal for us seafood lovers. This recipe is a grilling favorite of mine.

• 1 lbs of shrimp
• 4 cloves of garlic
• 2 tblsp EVO (Extra Virgin Olive Oil)
• 1 tsp McCormick Bayou Cajun Seasoning
• 1 tsp Black Pepper

Peel & De-vein medium large or jumbo shrimp. Add olive oil, garlic, pepper, and Cajun Seasoning to a bowl and stir. Add rinsed shelled and de-veined shrimp and coat evenly. Let marinate for a minimum of 30 minutes in the refrigerator or bowl on ice. Skewer shrimp. If using bamboo skewers soak them in water for at least 20 minutes.

Heat gas grill to 350 degrees. Or light charcoal 30 mins prior to cook time. Oil grate with olive oil. Place skewers on grill. Let cook for 3 minutes then flip cooking for an additional 3 minutes. Shrimp when done should be white with a reddish orange hue and be firm to the touch.

Serve and enjoy!