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Recipe is a tribute to the last of fresh summer vegetables

By Angelia Hensley • Sep 26, 2018 at 10:30 AM

I am writing this on the first day of autumn. It is time to watch for the harvest moon to make its appearance on Monday. It is time to sit on the porch and watch the leaves change. It is time for the stadiums to be filled on Saturdays to watch college football. 

It is time for pumpkin-spiced everything to come out in the stores. It is time to purchase Count Chocula in bulk as it moved from a childhood yearly favorite to a seasonal product. It is time to begin dreading the time change on Nov. 4 and having to reset all the clocks. It is time to look into the night skies with the hopes of seeing the stunning aurora borealis on display. 

It is time for the madness of social media to share the news that it is the only time of the year in which an egg will stand on one end (fake news alert).

It is also time to say goodbye to fresh summer vegetables beautifully on display at the local farmers’ markets. “The Times They Are A Changin’” according to Mr. Dylan. But before they do, here is an easy, quick, delicious tribute to the last of the fresh vegetables.

Shrimp, Sausage and Vegetables

1 pound large shrimp, peeled and deveined

1 package of kielbasa, sliced 

2 zucchini, sliced

2 yellow squash, sliced

1 bunch asparagus, trimmed 

1 red bell pepper, chopped into chunks

1 yellow bell pepper, chopped into chunks

1 large onion, chopped into chunks

Salt and pepper

2 tablespoons olive oil

2 tablespoons Cajun seasoning (see below)

In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell peppers, onion and salt/pepper. Add olive oil and Cajun seasoning and toss until coated.

Add to a large skillet and turn to medium high. Cook for about five to seven minutes until the shrimp is pink and the vegetables are tender.

Here is the recipe for Emeril’s Essence Creole Seasoning from his website. Use the appropriate amount for flavor — not heat!

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Mix together and store in an air-tight container for up to six months.

Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.

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