| | Directions | | Heat bottom of Dutch. Sauté for 7-8 minutes the onion and bell peppers with garlic and olive oil, part way through, add zucchini and shrimp. When onions are transparent, add remaining vegetables and spices, with 3/4 cup liquid of choice. Cover and let simmer for 10-15 minutes, stirring occasionally, until vegetables are tender and hot. Remove some of the mixture. Cut biscuits into quarters. Alternate biscuits and vegetable mixture and cook for 8-10 minutes. Remove bottom briquettes and heat from top until biscuits are golden brown. Dutch oven size is 16 inch. |
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| Ingredients | | - |  | 1 to large onion, diced (medium) |
| - | | 1 green bell pepper, diced |
| - | | 1 red bell pepper, diced |
| - | | 5 cloves garlic, diced |
| - | | 1/4 cup olive oil |
| - | | 1 zucchini, diced (medium) |
| - | | 2 cans broken shrimp, 4.5 oz |
| - | | 3 peeled, boiled potatoes |
| - | | 2 quarts corn |
| - | | 5 mushrooms, vertically sliced |
| - | | 1/2 pound medallions of okra |
| - | | 1 stalk broccoli |
| - | | 4 tomatoes, peeled and diced (large) |
| - | | 1 cup cilantro, minced |
| - | | 2 tablespoons rosemary |
| - | | 1 tablespoon cayenne pepper |
| - | | salt and pepper |
| - | | 3/4 cup liquid of choice (water, broth, etc.) |
| - | | 5 tubes Pillsbury buttermilk biscuits (10 per tube) |
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