Archive for October, 2013

Cajun Tartar Sauce

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1 1/2 tablespoons unsalted butter
1/2 cup chopped onions
1 medium apple, peeled, chopped finely
1 1/4 cups mayonnaise
1/4 cup sweet pickle relish
2 teaspoons Tabasco sauce
1 1/2 teaspoons white vinegar
1 1/2 teaspoons lemon juice
1/2 teaspoon minced garlic

Melt butter over high heat. Add the onions and saute about 1 minute, stirring occasionally. Reduce heat to low and continue cooking until onions are lightly browned, about 2 minutes, stirring frequently. Stir in apple; cook just until apples are tender, about 2 minutes, stirring occasionally. Remove from heat. Transfer mixture to medium bowl of electric mixer. Add the remaining ingredients and beat on low speed until well blended. Refrigerate at least 2 hours before serving.

Shrimp Creole

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1 cup flour
1 cup oil
3 pounds raw peeled and deveined shrimp
1 large can of tomato sauce
2 cloves chopped garlic
2 small cans of tomato paste
2 cup chopped onion
2 bay leaves
2 tablespoons chopped parsley
3 teaspoons salt
1 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped onion tops
1/2 teaspoon black pepper
1/2 cup bell pepper
6 cups of water

Make a roux. Add onions, celery, bell pepper and garlic and cook until soft. Add tomato sauce, tomato paste, and remaining spices. Mix well and cook about 5 minutes. Add bay leaves, 6 cups of water and let simmer for about 90 minutes. Add 3 pounds shrimp and cook for 15 minutes. Add parsley and onion tops and cook for 5 minutes. Remove bay leaves. Serve hot over fluffy rice.

Roux, pronounced roo, is the basic ingredient of gumbo, etoufee, sauce piquante and stew. It contains an equal mixture of oil and flour that is browned and used as a thickening base for many Cajun dishes. It not only thickens, but also accounts for the different and quite distinct flavor of the dish.

1 cup of flour
1 cup of oil

Heat the oil in a heavy, thick pot or skillet. Add flour and stir constantly over a low heat until dark brown. The trick is to get it dark brown but not burned. If it burns, it will smell scorched, throw it out and start over. Warning: The roux will be extremely hot and can cause a serious burn. Please be careful when handling it and try not to get any on you

Corn Bisque

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1 1/2 cups tomatoes
6 cloves garlic, minced
3 bay leaves
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
pepper
6 tablespoons butter
3 cups milk
1 1/2 cups corn
3 tablespoons flour
6 tablespoons milk, cold
paprika

Combine first 6 ingredients, cook 10 minutes, strain, add butter. Combine milk and corn, scald in double boiler, mix flour and milk to smooth paste, add to milk and corn mixture, stirring occasionally. Slowly add tomato to corn mixture. Serve hot at once. Sprinkle each serving with paprika. Serves 8.

Red Beans and Rice

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1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
cooked rice

Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice.

Shrimp Etouffee

Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

3 cups onions, chopped
1 1/2 cups celery, chopped
2 bell peppers, chopped
8 garlic cloves, minced
3 cups green onions, chopped
1 cup butter
juice of 3 lemons
2 15 ounce cans tomato puree
3 cans cream of mushroom soup
3 8 ounces cans mushrooms pieces with stems
4 cups water
6 pounds shrimp, shelled, deveined
1/2 cup cornstarch
1/2 cup water
salt to taste
black pepper to taste
12 cup rice, hot cooked

Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft. Add lemon juice, tomato puree, soup, mushrooms and water; simmer. Saute shrimp in remaining butter in pink; add to vegetables and simmer 10 to 15 minutes. Blend cornstarch and 1/2 cup water; stir into shrimp mixture. Cook 10 minutes or until heated through. Correct seasoning; serve over hot rice.

Spicy Seafood Gumbo

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1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves garlic, minced
4 15 ounce cans chicken broth
2 28 ounce cans chopped tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 tablespoons Creole seasoning
1 teaspoon pepper
2 pounds shrimp, peeled
1 quart oysters, undrained
1 pound crab meat
1 pound catfish fillets, cut into small cubes

In a large skillet, make a roux by combining oil and flour. Cook over medium heat for 20 minutes, stirring constantly, until roux is golden brown, . Stir in onion, celery, and garlic; cook 10 minutes, stirring occasionally. Transfer mixture to a Dutch oven. Add everything else except the seafood. Simmer 2 hours, stirring occasionally. Add oysters, crab meat, and fish to pot simmer 10 to 15 minutes. While pot is simmering, Peel and devein shrimp. Add shrimp, turn off heat, and simmer for 3 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and sprinkle with file if desired.

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