1 Tbsp. blended oil
3 ribs celery, small-diced
2 red onions, small-diced
2 carrots, small-diced
1 green pepper, small-diced
6 plum tomatoes, small-diced
3 ears corn, kernels only
1 Tbsp. RC Garlic
4 oz. RC Roasted Southwestern Vegetable Base
1½ gal. water
2 lbs. blackened shrimp, swordfish or any firm fleshed fish, cubed
2 bay leaves
¼ bunch chopped chives
¾ tsp. chopped thyme
2 Tbsp. chopped parsley
1 cup cooked black beans
ground RC Freeze-Dried Peppercorns to taste
(yields 2+ gallons)
Heat oil and brown the vegetables and RC Garlic. Add the remaining ingredients and simmer for 5-8 minutes.
3 ribs celery, small-diced
2 red onions, small-diced
2 carrots, small-diced
1 green pepper, small-diced
6 plum tomatoes, small-diced
3 ears corn, kernels only
1 Tbsp. RC Garlic
4 oz. RC Roasted Southwestern Vegetable Base
1½ gal. water
2 lbs. blackened shrimp, swordfish or any firm fleshed fish, cubed
2 bay leaves
¼ bunch chopped chives
¾ tsp. chopped thyme
2 Tbsp. chopped parsley
1 cup cooked black beans
ground RC Freeze-Dried Peppercorns to taste
(yields 2+ gallons)
Heat oil and brown the vegetables and RC Garlic. Add the remaining ingredients and simmer for 5-8 minutes.
Date:2007-06-01 
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