Air Fryer Cajun Shrimp Dinner

Ingredients

1 tablespoon Cajun or Creole seasoning

24 (1 pound) cleaned and peeled extra jumbo shrimp

6 ounces fully cooked Turkey/Chicken Andouille sausage or kielbasa*, sliced

1 medium zucchini, 8 ounces, sliced into 1/4-inch thick half moons

1 medium yellow squash, 8 ounces, sliced into 1/4-inch thick half moons

1 large red bell pepper, seeded and cut into thin 1-inch pieces

1/4 teaspoon kosher salt

2 tablespoons olive oil

Instructions

In a large bowl, combine the Cajun seasoning and shrimp, toss to coat.

Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil.

Preheat the air fryer 400F.

In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times.

Set aside, repeat with remaining shrimp and veggies.

Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.

Texas Tamale Balls

MEATBALLS

1 pound lean beef

1 pound pork sausage

¾ - 1 cup V-8 juice

4 eggs, beaten

1 ½ tsp garlic powder

2 Tbsp chili powder

1 tsp salt

1 tsp pepper

2 tsp cumin

2 tsp paprika

½ cup crushed chips, Fritos or any flavor Doritos

• 2 bts  chili sauce (12 oz each)

1 Tbsp chili powder

How To Make Texas Tamale Balls

To make the meatballs, mix the meats, V-8 juice, and eggs in a large bowl.

In a separate bowl, combine the remaining ingredients.

Add the dry mixture to the meat mixture. Be sure that all dry mix is evenly blended with the meat.

Preheat the oven to 350 degrees F. Pinch off a small amount of the mixture and roll into marble or bite-size balls. (I use a small cookie scoop, but either way works fine.)

Place the balls on two large cookie sheets with sides.

Bake for 25-30 minutes, depending on the size of the balls.

For the sauce, pour both bottles of chili sauce into a slow cooker. Add the chili powder and stir. Set the slow cooker on high.

Once the meatballs are cooked, transfer them to the slow cooker. After about an hour, turn the slow cooker to warm and serve.

Cajun Jambalaya

Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs boneless skinless chicken thighs
- 1 lb andouille sausage, cut into 1/4 inch slices
- 1 large onion, chopped
- 2 celery ribs, diced
- 1⁄2 green bell pepper, diced
- 1⁄2 red bell pepper, diced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon sweet paprika
- 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
- 1 1⁄2 cups long grain rice
- 1 (14 ounce) can tomatoes, chopped, with juice
- 2 cups chicken broth or 2 cups stock
- 8 ounces medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 3 green onions, finely chopped

Directions:
1. Preheat the oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4. Add rice, tomatoes with juice, and broth; bring to a boil.
5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink.

Corned Beef Hash

3 large onions

12 potatoes

1 tin corned beef

salt and pepper

butter for frying onions ,some extra butter for potatoes

fry the onions and add the corned beef when onions are cooked and boil potatoes and drain of water. Mash potatoes. Mix onion mixture in potatoes and add some butter so it won't be to dry.