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Cajun Vegetable Pie Recipe
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Ingredients
1 to large onion, diced (medium)
1 green bell pepper, diced
1 red bell pepper, diced
5 cloves garlic, diced
1/4 cup olive oil
1 zucchini, diced (medium)
2 cans broken shrimp, 4.5 oz
3 peeled, boiled potatoes
2 quarts corn
5 mushrooms, vertically sliced
1/2 pound medallions of okra
1 stalk broccoli
4 tomatoes, peeled and diced (large)
1 cup cilantro, minced
2 tablespoons rosemary
1 tablespoon cayenne pepper
salt and pepper
3/4 cup liquid of choice (water, broth, etc.)
5 tubes Pillsbury buttermilk biscuits (10 per tube)
Directions
Heat bottom of Dutch. Sauté for 7-8 minutes the onion and bell peppers with garlic and olive oil, part way through, add zucchini and shrimp. When onions are transparent, add remaining vegetables and spices, with 3/4 cup liquid of choice. Cover and let simmer for 10-15 minutes, stirring occasionally, until vegetables are tender and hot. Remove some of the mixture. Cut biscuits into quarters. Alternate biscuits and vegetable mixture and cook for 8-10 minutes. Remove bottom briquettes and heat from top until biscuits are golden brown. Dutch oven size is 16 inch.
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