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| Baked Jambalaya
2 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped green pepper
2 cloves garlic, minced
1 1/2 cups diced cooked chicken
1 cup diced cooked ham
1/2 pound smoked sausage, cut in 1/4 inch slices
3 cups canned tomatoes, undrained
1 cup raw white rice
1 1/2 cups chicken broth
1/2 teaspoon dried leaf thyme
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon chili powder
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F. Melt the butter in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender. Add the chicken, ham and sausage; cook, stirring, 5 minutes. Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili powder, salt, and pepper. Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one and one-quarter hours. Serves 4 to 6. | |
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New Orleans Style BBQ Shrimp Recipe
Sauce:
16 ounces olive oil
1 cup Worcestershire sauce
2-3 tablespoons each black pepper, onion powder, granulated garlic, oregano, chili powder, kosher salt, Old Bay seasoning and Poultry Magic seasoning
Shrimp:
24 Gulf or other very large shrimp, peeled and deveined
1/4 pound butter
Chopped green onions for garnish (optional)
Crushed red pepper for garnish (optional)
Place all sauce ingredients in mixing bowl. Mix with wire whisk. Store covered at room temperature and use as needed.
In cold sauté pan, place shrimp and 1/4 cup sauce. Turn heat to medium and cook 5-10 minutes, until shrimp turn red and opaque. Do not boil or overcook shrimp. When almost cooked, whisk in butter.
Serve in bowls, garnished with green onions and red pepper, if desired, with warm French bread on the side. Yield: 4 (6-shrimp) servings |
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Oysters Carnival Recipe
5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
10 tablespoons butter
4 dozen oysters, strained (reserve the liquor) and chopped
1 1/2 cups bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
6 lemon wedges for garnish
In an iron skillet sauté the minced onion, garlic, bay, celery and thyme in 6 tablespoons for the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the breadcrumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.
Fill the oyster shells with the mixture, and sprinkle the remaining 1/2 cup of breadcrumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375-degree oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.
Serves 6. |
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| Oyster Fritters
oil for deep frying
2 eggs, slightly beaten
1 cup milk
2 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups oysters, drained and chopped Heat oil in a chicken fryer (iron skillet with high sides) until it maintains a steady 375°. Mix eggs, milk, flour, baking powder, and salt. Stir oysters into this batter and drop by the spoonful into the hot fat. Brown on both sides. Drain. Serves 4. | |
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| Pork Gumbo
1 pound pork loin, cubed
1 tablespoon margarine
2 tablespoons flour
1 cup beef broth or bouillon
1 can stewed tomatoes, (15 oz)
1 package frozen okra, sliced, (10 oz)
1 package frozen succotash, (10 oz)
1/2 to 1 teaspoon hot pepper sauce
1 teaspoon black pepper
1 bay leaf
Spray Dutch oven with cooking spray; heat over medium heat. When pan is hot, add pork cubes. Cook for about 4 to 5 minutes, or until browned on all sides. Remove pork and set aside. Add margarine to Dutch oven; stir in flour. Cook and stir until roux is browned. Whisk in broth and remaining ingredients. Bring to a boil; reduce heat and simmer for 15 to 20 minutes. Remove bay leaf and serve. Serves 4 | |
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| Quick Red Beans and Rice
2 cans red kidney beans, (15 ounces each)
3 slices bacon
1 large onion, chopped
1/2 cup chopped celery
1 small bell pepper, chopped
2 tablespoons chopped parsley
1/2 cup chopped green onions, with tops
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1 jar (2 oz) chopped pimiento
1 can (8 oz) tomato paste
1 teaspoon chili powder
1/2 pound Polish sausage, sliced, if desired
Fry bacon and crumble into kidney beans. Saute vegetables in the bacon drippings. Cook until vegetables are wilted. Add beans and remaining ingredients. Cover and simmer for 30 minutes. Serve over rice. Serves 4. | |
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Red Beans with Sausage Recipe
1 pound andouille, kielbasa or other smoked pork sausage or light turkey smoked sausage, cut into 1/2–inch slices
2 tablespoons vegetable oil
2 celery stalks, chopped
1 large onion, peeled and diced
1 large green bell pepper, seeds and ribs removed and chopped
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)
2 cans (14-to 16-ounce) kidney beans, drained and rinsed
2 cups water
2 bay leaves
1 teaspoon Italian seasoning
1/2 to 1 teaspoon hot red pepper sauce
1/2 teaspoon salt
Cooked rice
Note: Sausage may be omitted to make this a vegetarian entree.
Heat 3-quart saucepan on medium-high heat. Add sausage. Cook 3 minutes, or until lightly brown. Remove sausage from pan with slotted spoon. Discard drippings from pan.
Reduce heat to medium. Add oil to pan along with celery, onion, green pepper and garlic. Saute 3 minutes or until onions are translucent. Add beans, water, bay leaves, Italian seasoning, hot red pepper sauce and salt to pan. Return sausage to pan. Bring to boil.
Simmer mixture 30 to 45 minutes or until thick. Stir constantly. Discard bay leaves. Serve immediately over cooked rice.
Yield: four servings. |
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Seafood File' Gumbo Recipe
3 (slightly heaping) tablespoons shortening
3 (slightly heaping) tablespoons flour
8 to 10 small okra pods, chopped
1 bunch green onions, chopped
3 quarts water
3 pounds deveined peeled shrimp
1 pound fresh crab meat (optional)
1 pint oysters (optional)
Salt and pepper to taste
2 tablespoons tomato paste
1 to 2 tablespoons file' powder
4 cups hot cooked rice
Heat the shortening in a cast-iron skillet. Add the flour gradually, stirring constantly.
Cook over medium to medium-low heat until the roux is dark brown, stirring constantly. Add the okra and green onions and mix well. Saute' for five minutes.
Bring the water to a boil in a six-quart stockpot over high heat. Add the okra mixture and mix well; reduce the heat. Simmer for 15 minutes, stirring occasionally.
Stir in the shrimp, crab meat, oysters, salt and pepper. Cook for 15 minutes, stirring occasionally.
Stir in the tomato paste. Add the file' powder, stirring gently until the file' powder dissolves. Remove from the heat.
Let stand, covered for 10 to 15 minutes. Ladle over the rice in soup bowls. Serves eight. |
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Shrimp Creole Recipe
1/2 cup oil
1/4 cup flour
2 pounds raw shrimp, peeled and deveined
1 pod garlic, finely chopped
1/2 cup minced onion
1/2 cup chopped green pepper
2 tablespoons chopped parsley
1/2 cup warm water
2 teaspoons salt (or less, to taste)
Tabasco to taste
Two 8-ounce cans tomato sauce
Make a light brown roux using flour and oil. Add shrimp and cook 3 minutes over low heat. Add garlic, onion, green pepper and parsley and sauté 2 minutes. Increase heat to medium and gradually add water while stirring. Add remaining ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour. Stir occasionally. Serve over steaming rice. |
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Shrimp Etouffee Recipe
6 tablespoons vegetable oil
6 tablespoons salted butter
3/4 cup all-purpose flour
2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped green pepper
2 tablespoons minced fresh garlic
1 (6-ounce) can tomato paste
2 (14-ounce) cans beef broth (Bailey recommends Campbell's)
2 (14-ounce) cans water
3 bay leaves
1 teaspoonful dried basil
1 teaspoonful chili powder
1/2 teaspoonful dried oregano
1/2 teaspoonful black pepper
1/2 teaspoonful Cajun Spice or 1/4 teaspoonful cayenne pepper
3 pounds medium shrimp, peeled and deveined
In a heavy Dutch oven or stockpot, add oil and butter. When the butter has melted and the mixture is hot, add flour. Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture begins to foam and turns a deep shade of golden brown. It will emit a "nutty aroma."
Add onions, celery, green pepper, garlic and tomato paste and mix thoroughly; the flour mixture will be absorbed. Add broth and water and stir well to combine. Bring to a boil, reduce heat and simmer for 20 minutes, skimming any foam that rises to the surface. Add bay leaves, basil, chili powder, oregano, black pepper and Cajun Spice and cook for another 20 minutes, stirring frequently to prevent burning.
Add the shrimp, cover and simmer for 2 or 3 minutes. Remove from the heat and let it rest for 10 minutes before serving. |
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| Shrimp Fritters
3 tablespoons butter
1 pound medium shrimp, peeled and deveined
4 green onions, finely chopped (include tops)
1 bell pepper, seeded and finely chopped
1 small hot or mild chile pepper, seeded and finely chopped
2 cups mashed potatoes
2 eggs, beaten
salt and pepper, to taste
1 cup fine dry bread crumbs
vegetable oil, for deep frying
Melt butter in skillet over medium heat; add the shrimp and cook until pink (2 to 3 minutes depending on size). Remove shrimp from skillet with a slotted spoon, cool slightly, then chop. Set aside. Add the green onions, bell pepper and chile pepper to the butter remaining in the skillet. Saute over medium heat until vegetables are just softened, about 3 minutes. Add mixture to the mashed potatoes and mix well. Stir in the chopped shrimp and beaten eggs. Season to taste with salt and pepper. Stir in some of the bread crumbs, if needed to make the dough stiff enough to form into balls. Shape mixture into 2-inch balls. Put the bread crumbs in a shallow bowl. Roll the shrimp/potato balls in the crumbs. Cover and chill for at least 30 minutes or up to 4 hours. Heat oil in a deep fryer or heavy pot to about 360 degrees. Fry the balls 3 or 4 at a time for about 4 minutes, or until browned and crispy on the outside. Remove balls to paper towels; drain and serve immediately. Makes about 2 dozen small fritters. | |
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| Shrimp Jambalaya
1 c coarse chopped yellow onion
2 md garlic cloves peeled and minced
1 c chopped sweet green pepper
3/4 c finely diced celery
4 tb bacon drippings
3 tb minced parsley
6 oz smoked ham cut in 3/8-in cubes
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 can tomatoes (1 lb, 14-oz)
1 can tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked converted rice
1 1/2 lb medium shrimp, raw, shelled, deveined
Set a large kettle -- not iron -- over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed. Serves 6. | |
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| Shrimp Stew
1/2 cup chopped celery
1/2 cup chopped onion
1 large clove garlic, minced
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper
1 can (14.5 ounces) diced tomatoes
1 can (14 ounces) chicken broth, or 2 cups homemade
1 to 1 1/2 cups sliced cooked okra
few dashes hot pepper sauce
1 can (8 ounces) minced clams, undrained
1 pound medium shrimp, shelled and deveined
3 cups cooked rice
In a skillet over medium heat, melt butter; sauté celery, onion and garlic. Stir in flour, salt, thyme, and pepper. Continue cooking, stirring constantly, until bubbly. Stir in the tomatoes, chicken broth, clams with liquid, and hot pepper sauce. Cook and stir until mixture thickens and bubbles, about 3 minutes. Add okra and shrimps; bring to the boiling point. Prepare 6 bowls. In the center of each bowl, make a mound of hot cooked rice. Ladle shrimp mixture around rice. Recipe for shrimp stew serves 6. | |
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| South Lousiaiana Shrimp Rémoulade
Shrimp:
3 dozen (21-25 count) shrimp, peeled and deveined
2 quarts cold water
1/4 cup lemon juice
1 lemon, sliced
1 onion, diced
4 tablespoons salt
1/2 cup celery, diced
2 tablespoons cracked black pepper
3 bay leaves
Sauce:
1 1/2 cups mayonnaise
1/2 cup Creole mustard*
1/4 cup parsley, minced
1 tsp hot sauce
1/2 cup green onions, minced
1/4 cup celery, minced
2 tablespoons garlic, minced
1 ablespoon Worcestershire sauce
1/2 tablespoon lemon juice
salt and cracked black pepper to taste
*or substitute Dijon mustard
Cook Shrimp:
Note: This step may be done the night before.
In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to over-cook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate.
Prepare Sauce
Combine all sauce ingredients in a 2-quart mixing bowl and whisk well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of 4 hours will be required for flavor to develop. When ready to serve, remove from refrigerator and adjust seasonings to taste. | |
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| Spicy Seafood Gumbo 1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves Garlic, minced
4 15 oz cans chicken broth
2 28 oz cans chopped tomatoes
2 10 oz pkgs frozen okra, sliced, thawed
1 pound crab claws
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 teaspoons dried whole thyme
2 teaspoons dried whole basil
2 teaspoons dried whole oregano
2 teaspoons sage
1 teaspoon pepper
2 pounds shrimp, medium size, unpeeled
1 quart oysters, undrained
1 pound crab meat
1 pound fish fillets, cut in 1" cube
hot cooked rice
file powder, optional Combine oil and flour in a cast iron skillet; cook over med. heat 20 minutes, stirring constantly, until roux is brown, but NOT black. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally. Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to dutch oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and, if desired, sprinkle with file. | |
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Venetian Seafood Risotto Recipe
4 tablespoons unsalted butter
1 pound peeled raw shrimp (any size)
1 pound sea scallops
1 pound white fish, cut into 1-inch cubes (sword, cod, haddock, hake, anything non-oily)
1 onion, diced
1 carrot, diced
1 celery rib, diced
salt and pepper
2 cups arborio rice
6 to 8 cups fish stock, warm
1 pound whole mussels
2 tablespoons flat Italian parsley, finely chopped
2 tablespoons grated Parmesan cheese
In a large (12- to 14-inch) skillet, melt 2 tablespoons butter over high heat. Add the shrimp, scallops and fish, and cook for 2 to 3 minutes, tossing to prevent sticking. They should be cooked about halfway. Remove them with a slotted spoon to a plate, but save the butter.
Add the onion, carrot and celery, and lower the heat to medium. Cook for about 15 minutes, until the veggies are tender but not mushy. Add a generous sprinkle of salt and pepper.
Add the rice to the pan, and toss to coat with the butter. Cook for an additional 3 minutes. Then add enough warm stock to barely cover the rice, and adjust the heat to the barest simmer. Stir the rice to prevent sticking.
Over the next 12 minutes, continue to add warm stock as needed. Allow each ladleful to almost evaporate before adding more. Keep stirring.
Return the par-cooked shrimp, scallops and fish to the pan (along with any juices that may have appeared on the plate). Add the mussels, making sure the shells are partially submerged in the rice.
Keep adding stock while the rice and fish continue to cook. The dish is done when the rice is tender-firm and the mussels have opened. Discard any mussel whose shell does not open.
Stir into the rice the parsley, the Parmesan and the remaining 2 tablespoons of butter. Taste for salt and pepper levels, then serve immediately.
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