Contest Recipe | D'Italiano.ca

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Tarts D'Italiano !
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3 to 1 Breakaway
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Recipe by Robin W.
TiramiNu
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Garlic Lovers Antipasto Toasted Sandwich
Recipe by Jenny F.
Chipotle Cilantro Chicken Crustini (The Four “C”)
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Recipe by Yvette T.
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Recipe by Nikki D.
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Recipe by Laura-Lee L.
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Recipe by Jacqueline S.
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Recipe by Laurel k.
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BC Apple, Pear and Brie Grilled Sandwich
Recipe by Iris N.
Chicken and Pesto Pizza
Recipe by Melissa L.
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Recipe by Isabella A.
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Swedish Meatball Sub
Recipe by Beverley W.
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Recipe by Michel G.
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Recipe by Bonny H.
Unbelievable Chocolate Caramel Bread Cake
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Recipe by Molly S.
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Recipe by marjolaine l.
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Recipe by Annie B.
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Tuna Bunwich
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Recipe by joanne m.
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Recipe by Ken S.
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Tiramisu French Toast Stratta
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ERUPTER BUFFALO WING SANDWICH
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Recipe by Joan H.
King Ranch Grilled D'Italiano
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Recipe by Wanita G.
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Recipe by Luzviminda G.
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Recipe by Katherine R.
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Recipe by Irene L.
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Recipe by Paul V.
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Recipe by Carole H.
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Recipe by Karen L.
Joanne's Double Cheese DItaliano Bruschetta
Recipe by Joanne m.
D’Guidille (lobster rolls)
Recipe by Ray H.
Cambozola Grilled Cheese Surprise
Recipe by Daniel B.
KEN'S ULTIMATE CHIPOLTE MANGO BURGER
Recipe by Ken S.
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Recipe by Lorne K.
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Recipe by Michele R.
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Recipe by Krystina B.
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Recipe by Kerrie-Lee B.
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Recipe by Grace K.
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Recipe by Lana Jean M.
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Recipe by Mike C.
Best French Toast ever!!!
Recipe by TRAVIS C.

The Cajun Vacation ( Jambalaya Sausage )
Recipe by Desiray F.

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Ingredients:

Yields 2 sandwiches

2 D'Italiano Original Sausage Buns
2 Hot Italian sausages
8 medium raw shrimp, to be breaded
1/4 red and green bell peppers and yellow onion, diced
1/2 stalk celery diced
2 strips of bacon, diced
4 leaves boston bib lettuce
4 slices of havarti cheese, cut in half corner to corner
2 slices of tomato, cut in half
2 tbsp olive oil
1 1/2 cups of water

Sweet and Spicy Sauce
3 tbsp honey
1 1/2 tbsp Frank's Red Hot Sauce

Garlic Herb Mayo - 4 tbsp Mayonnaise, 2 cloves garlic finely chopped, 1/2 tsp black pepper, 1/2 tsp dried basil and thyme.

Shrimp Breading - 1 1/2 cups plain breadcrumbs, 1/2 tbsp seafood seasoning ( presidents choice brand ) 1/2 tbsp cajun seasoning, 1/2 tbsp thyme and 2 tbsp corn starch.

Directions:

1 hour to make.

1. Thaw shrimp in cool water. Making sure all shell and veins have been removed. Leave in water and set aside, continuing on with other ingredients.

2. Combine garlic herb mayo ingredients together in a container. Mix well, set aside.

3. Combine Sweet and Spicy Sauce ingredients together in a small bowl. Stir well. Set aside.

4. Combine breadcrumb mixture together in a container. Mix well, set aside.

5. Dice, yellow onion, celery and red and green bell peppers. Set aside in a bowl.

6. Slice tomato twice, then halve the two slices. Giving you 4 pieces of tomato.

7. Bread the shrimp. Take one shrimp at a time out of water. Do not dry shrimp. Toss straight into breading mixture, coating completely. Set aside on a plate.

8. Cook sausage in a large pan with about an inch of water( 1 1/2 cups )on medium to high heat. Cooking until water has evaporated. Dice bacon while sausage cooks. Turn heat down to medium, allowing sausage to brown up. leave in pan to keep warm.

9. Toss in bacon along side sausage. Cook for 2 minutes and then add 1 tbsp olive oil and add in the onion, peppers and celery mixture. Combine and continue sauteing until bacon has browned and vegetables have softened. Leave in pan to keep warm.

10. Add last tbsp of olive oil and add in shrimp. Cook shrimp for 2-3 minutes on each side. Should be golden in colour. Turn heat off.

11. Spread garlic herb mixture on the inside of the buns. Lay on the bib lettuce and cheese and each side of the bun. Place in the sausage. Spoon the veggie-bacon mixture over the sausage. Top with 4 of the shrimp and then drizzle with sweet and spicy sauce.