What'cha cooking?

[Obie]

Ok, let's invent a new one-pan dish. Everyone add an ingredient and we'll see what we get. We'll start by heating an iron skillet. Now, let's all add to it.

I'm putting in 2lbs. ground chuck.

[notdecieved]

5 stocks of celery chopped, and same for garlic cloves....5

[mattfivefour]

28 oz can of crushed tomatoes.

[Obie]

Oh well, I guess that's all we have; we'll thank God for it anyway.

[mattfivefour]

Oh well, I guess that's all we have; we'll thank God for it anyway.

(But I am sure there must be people on RF with oregano and basil, salt, pepper, and a few other things to add.)

[notdecieved]

how about a nice big sweet onion chopped and added

[Longing2cJesus]

About 2 teaspoons of Penzey's Italian seasoning. A pinch of red pepper flakes. Some fresh ground black pepper. (I don't cook with salt)

[Longing2cJesus]

Put a pot of water on to boil for the rice.

[WhisperWisdom]

chopped red and orange bell peppers

[bghtnpd4]

I'd add lobster, but that's just me being silly!

[Robert]

Mushrooms, sliced and sauteed with butter.

[Suzanne]

Mushrooms, sliced and sauteed with butter.

If your sauteing mushrooms, where's my big, thick steak??

[notdecieved]

I'd add lobster, but that's just me being silly!

lobster sounds good, how about 2# of jumbo prawns in the pot too..
of course they have to be peeled and devained.

[Mizfit]

I'll throw in some carrots and a side of bread and some

[Keeplookinup]

Italian seasoning! And a nice salad with strawberries and poppyseed dressing on the side...Yummmm!

[ArmyofHeaven777]

Bought fresh Chinese food at the buffet-does that count?

[MikeD]

Since the tomato sauce and seafood is in this dish, add a good dash of Tony Chachere's ORIGINAL Creole Seasoning and a TINY dash of Tobasco for a Cajun zing that will add a TON of flavor! Oh, and about a half tspn of corn starch to thicken it up a little.

[readytogo]

Since the tomato sauce and seafood is in this dish, add a good dash of Tony Chachere's ORIGINAL Creole Seasoning and a TINY dash of Tobasco for a Cajun zing that will add a TON of flavor! Oh, and about a half tspn of corn starch to thicken it up a little.

Being from Louisiana too, I'd use about a 1/4 cup of a medium roux instead of cornstarch to thicken it.

[MikeD]

Roux??? We're talkin' GUMBO NOW!!

[readytogo]

Roux??? We're talkin' GUMBO NOW!!

medium roux. With all of the tomatoes and seasoning, I was thinking more of a seafood "creole" or "etoufee".