SEAFOOD JAMBALAYA (LOUISIANA CAJUN)

1 clove garlic, minced
1 small onion, chopped
1 bell pepper, chopped
1/2 cup  sliced fresh mushrooms
1 stalk celery, chopped
4 tbsps butter
1 qt tomatoes, chopped with liquid
1-1/2 cups  beef broth

1-1/2 cups water
Thyme, chili powder, salt & pepper
2 cups raw rice
1/4 lb smoked sausage, slice 1/4" thick
3 tbsps chopped parsley
1 lb  large shrimp, shelled/deveined
1/2 lb bay scallops
8 oz crab meat, shell removed

In a heavy 6-quart pot, saute garlic, onion, bell pepper, mushrooms & celery in butter until tender.  Add tomatoes, beef broth, water.   Bring to a low boil & season to taste.  Add rice,  sausage & parsley.  Simmer until  almost tender.  Add shrimp, scallops & crabmeat.  Return to a simmer.  Continue cooking until seafood is just done.  Serve with warm crusty bread.  Bon Apetit

                   EASTER LEG OF LAMB

One 7- to 9-pound leg of lamb
12 garlic cloves
12 fresh mint leaves

1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1/2 stick) butter, melted

Preheat the oven to 325 degrees F. Line a roasting pan with aluminum foil and coat the foil with nonstick cooking spray. Using a sharp paring knife, carefully pierce the surface of the lamb evenly 24 times, making each slit about 1 1/2 inches deep.   Stuff garlic cloves in some and fresh mint leaves in others, making sure they're pushed all the way into the meat. Rub the lamb with salt and pepper and place in the roasting pan. Brush with the melted butter and roast for 3 to 3 1/2 hours, or until a meat thermometer registers 160 degrees F for medium, or until desired doneness beyond that, basting with the pan juices every 30 minutes.  Serve with Asparagus w/Hollandaise, Braised Potatoes, Cole Slaw.   For dessert, Lemon Meringue Pie. 

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