Gumbo

Gumbo

Ingredients

  • 1 Chicken
  • 2 Pounds Kielbasa Sausage
  • 3 Pounds Okra
  • 2 Cans Tomatoes (28oz diced)
  • 2 Medium Onions (chopped)
  • 1 Green Bell Pepper (chopped)
  • 1 cup Celery (finely chopped)
  • 2 Tablespoons Garlic (minced)
  • 3 Bay Leaves
  • 2-3 Tablespoons Tony Chachere’s Original Creole Seasoning
  • 1 cup White Wine
  • 1 tablespoon Paprika
  • 1 tablespoon Salt and Pepper

Optional

  • 2 Pounds Shrimp (peeled and deveined)
  • ¼ teaspoon Red Pepper
  • 1 teaspoon Texas Pete

Directions

Boil chicken in 1 gallon of water (with 1-teaspoon salt &pepper) until tender. Remove chicken and let cool. Let the stock continue to boil and reduce.
While chicken boils you can go ahead and sauté onion, celery, bell pepper, and garlic with sausage in large skillet. Sprinkle a little “season” on ingredients while they are cooking. Add ¼ cup of white wine for deglazing.
Shred chicken and add back to pot along with sautéed ingredients. Add tomatoes, okra, bay leaves, remaining white wine, red pepper and stir.
Now its time to add the seasoning, I usually start with a ¼ cup and then give it 20 minutes of simmer on medium-low heat. Then will add additional seasoning if needed by the tablespoon. Let the gumbo cook for an additional twenty minute and taste again. Add your favorite hot sauce last.
Add the shrimp (which is optional) the last 10 minutes. You don’t want to cook the shrimp long or they get mushy.
Total time cooking in only an hour, less if you don’t add the shrimp, this is a recipe that gets better the more times you cook it. Be creative and try different sausages or double the amount of chicken, the recipe can be doubled or tripled, just get your low boil pot out and invite the whole neighborhood or you coworkers. I like fresh French bread with this. It freezes easily also.

February 3rd, 2012 Posted by | Main Dishes, Recipes, Seafood, Soups & Stews | no comments

Seafood Linguine

Seafood Linguine

Ingredients

  • ½ Pound Shrimp (Peel and Deveined)
  • ½ Pound Scallops
  • 1 Can Crab Meat (Small)
  • 28oz Tomatoes (diced)
  • 1 teaspoon Garlic (minced)
  • 1 Medium Onion (finely chopped)
  • ½ cup Butter
  • ½ cup Olive Oil
  • 1 cup White Wine
  • ¼Basil (chopped)
  • ¼ cup Parsley
  • 1 teaspoon Salt & White Pepper
  • 1 teaspoon Rosemary (Dried)

Directions

In a heavy skillet or black iron over medium heat melt butter and add olive oil.
Add onion, and garlic and sauté till onions are tender.
Add white wine and cook until sauce is reduced by half.
Add tomatoes, seafood and spices. Reduce heat and Simmer for 10 minutes.
Serve over hot buttered Linguine noodles. Sprinkle with Parmesan cheese. (Optional)

January 20th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments

Seafood Au Gratin

Seafood Au Gratin

Ingredients

  • 1 ½ Pounds White Fish (Any type)
  • 1 cup Shrimp or Crab
  • ¼ cup White Wine
  • 1 tablespoon Lemon Juice
  • 4 Tablespoons Butter (Divided)
  • 2 Egg Yolks (Beaten)
  • 2 Tablespoons ½ & ½
  • 2 Tablespoons Parmesan Cheese
  • 1 teaspoon Salt & White Pepper
  • 3 Tablespoons Flour
  • ¼ teaspoon Hot Suace

Directions

Preheat oven 400 degrees
Spray glass baking dish with spray or butter dish. Place fish fillets in bottom of dish.
Take ½ the butter (2 Tablespoons) and put a small piece on each filet.
Mix white wine, lemon juice, salt, pepper and hot pepper sauce in small mixing bowl. Pour over fish filets and wrap with aluminum foil and bake for 25 minutes or until fish starts to flake.
Remove fish filets and let cool. Pour off liquid and set aside 1 cup of the broth. Top fish with either crab meat or shrimp. (Splurge and use both.) Set aside.
Melt remaining butter (2 tablespoons) in sauce pan. Add flour and stir. It’s another light rue. Add the 1 cup of broth and stir until smooth and remove from heat.
Beat eggs and then add ½ & ½. And continuing beating for 1 minute. Add some of the sauce removed from the heat to temper the egg mixture. Add the remaining eggs and ½ & ½ mixture to the rest of the hot sauce. Stir briskly.
Return sauce to heat and whisk till sauce thickens.
Pour sauce over fish and shrimp. Sprinkle with parmesan cheese.
Broil Au Gratin about 5” way from heat until bubbly and lightly brown. This should take no longer than 8 minutes at most.
Serve with toasted Garlic bread and salad.

January 20th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments

Scallop Bisque

Scallop Bisque

Ingredients

  • 1 Pound Sea Scallops (Cut in half)
  • 2 Cups Half & Half
  • 1 tablespoon Onion
  • 1 tablespoon Celery
  • 3 tablespoons Butter
  • 1 teaspoon Garlic (Minced)
  • ½ cup Mozzarella Cheese
  • 1 Whole Bay Leaf
  • 2 tablespoons Flour
  • ¼ teaspoon Salt & White Pepper
  • ¼ cup Parsley (Chopped)
  • ¼ cup Basil

Directions

Melt butter in heavy sauce pan over medium heat. Sauté garlic, onion and celery until tender. Blend flour into mixture and simmer for five additional minutes, striing occasionally so flour doesn't stick or burn.
Add half & half slowly into sauce pan and stir or whisk until sauce thickens.
Add salt, pepper, bay leaf, grated cheese and scallops. Cook over low heat for 15 minutes, siring occasionally to keep sauce from sticking.
Pour mixture evenly into 4 small baking bowls and sprinkle Parsley and Basil over the Bisque. Bake in 350 degree oven until bubbly
Addtional cheese can be put on top.

January 20th, 2012 Posted by | Main Dishes, Recipes, Seafood, Soups & Stews | no comments