1 (8-1/2 oz.) pkg. corn muffin mix
12 (8-oz.) block Monterey Jack cheese with peppers, shredded
1 large egg
3/4 cups milk
2 Tbsp. olive oil
Cajun Vegetables and Shrimp
Stir together corn muffin mix and next 4 ingredients in medium bowl.
Cook batter in a preheated lightly, greased waffle iron until golden brown. Remove waffles to a wire rack on a jelly-roll pan and keep warm.
Place each waffle on a plate, top with 1/2 cup Cajun Vegetables and Shrimp.
Makes 8 servings:
Cajun Vegetables And Shrimp:
1 Tbsp. butter
1 cup diced Canadian bacon
1 cup diced Cajun sausage
1 red bell pepper, chopped
1 green bell pepper, chopped
2 celery ribs, sliced
1 (14-1/2-oz.) can diced tomatoes
1 cup frozen peeled raw shrimp, thawed
1 tsp. Creole seasoning
Melt butter in a large non-stick skillet over medium-high heat. Cook Canadian bacon and sausage in skillet 6-7 minutes or until lightly browned. Remove bacon and sausage from skillet, reserving drippings in skillet.
Sauté bell peppers and celery in pan drippings over medium-high heat 8-10 minutes or until tender. Stir in diced tomatoes and cook, stirring occasionally 2-3 minutes or until thoroughly heated. Add bacon and sausage, shrimp and cook 5 minutes or just until shrimp turn pink. Serve warm over waffles.
Makes 4 cups: