Seafood Gumbo

Schrimp and Crab Gumbo

Ingredients

8 bay leaves
1 tablespoon thyme
2 tablespoons black pepper
2 tablespoons salt
1 tablespoon thyme
1 tablespoon allspice
2 tablespoons oregano
1 tablespoon basil
2 cups vegetable oil
4 cups flour
2 cups chopped onion
2 tablespoons Cajun seasoning
2 cups chopped celery
1 tablespoon granulated sugar
3 pounds frozen okra pieces
3 quarts clam juice
1 quart water
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon Cajun seasoning
1 cup chopped celery
3 pounds shrimp
1 tablespoon chopped garlic
1 pound crab meat
1/3 cup chopped parsley
1 cup chopped onion
1/2 cup chopped scallions
1/3 cup gumbo file powder (gumbo file powder is the powdered leaves of the sassafras tree)

Directions

Combine bay leaves, thyme, black pepper, salt, allspice, oregano and basil. Set aside.
Heat oil until smoking. Add flour and cook until dark brown. Add chopped onion, Cajun spice, chopped celery, sugar and frozen okra pieces. Add to hot roux. Cook to sauté vegetables. Add clam juice, water, Worcestershire sauce, Tabasco sauce and Cajun seasoning to roux and sautéed vegetables. Bring to a boil.

Add remaining ingredients. Bring to a boil. Add gumbo file to finished gumbo. Serve over rice.

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Make Your Own Cajun Seasoning

Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months

Comeback Sauce

comeback-sauce

Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the question. It’s a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread.  This sauce is similar to Louisiana remoulade served with crab cakes and seafood.

Ingredients

1 cup Mayonnaise                                                1 tsp Yellow Mustard

¼ cup Salad Oil                                                     1 tsp ground Black Pepper

¼ cup Chili Sauce                                                  1 tsp Hot Pepper Sauce

¼ cup Ketchup                                                        ¼ tsp Paprika

1 tbsp Worcestershire Sauce                                  1 small White Onion, grated

2 Cloves Garlic, minced

Directions

In a food processor or blender, combine the mayonnaise, oil, chili sauce, ketchup, Worcestershire, mustard, pepper, hot pepper sauce, paprika, onion, and garlic. Process until smooth. Store in the refrigerator for up to one week.

Étouffée: A Cajun Classic

shrimp-etouffee

Ingredients

2 pounds unpeeled, medium-size raw shrimp*

1/4 cup butter

2 tablespoons olive oil

1/3 cup all-purpose flour

2/3 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

3 garlic cloves, minced

1 (14-oz.) can chicken broth

1/3 cup dry white wine

1/4 cup chopped green onions

1 tablespoon low-sodium Creole seasoning

1 tablespoon tomato paste

1 tablespoon chopped fresh parsley

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

1 (16-oz.) container fresh crabmeat, drained and flaked

5 cups hot cooked long-grain rice

Garnish: chopped fresh flat-leaf parsley

Directions

Peel shrimp; devein, if desired.

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic and sauté 1 minute.

Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover; reduce heat, and simmer, stirring occasionally, 5 minutes.

Stir in crabmeat; cook, stirring often, until thoroughly heated.

Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.

*2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.

Shrimp Po Boy

shrimp-po-boy

Ingredients

1 pound medium shrimp, shelled, deveined and with tails removed

3/4 cup fine cornmeal

3/4 cup flour

1 Tbsp Cajun seasoning

1 teaspoon salt

2 eggs, beaten

Peanut oil for frying

1/2 head iceberg lettuce, shredded

2-3 tomatoes, sliced about 1/4 inch thick

4 small French sandwich rolls

Remoulade

1/4 cup mustard, preferably Creole mustard

1 1/4 cups mayo

2 teaspoons prepared horseradish

1 teaspoon pickle juice or vinegar

1 teaspoon hot sauce

1 large garlic clove, minced and smashed

1 Tbsp sweet paprika

1-2 teaspoons Cajun seasoning

Method

If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don’t have to wait that long, but the sauce will be better over time.

Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

Olive Salad

Olive Salad Sandwich Mardi Gras

 

Ingredients

1 (1-quart) jar mixed pickled vegetables

1 purple onion, quartered (optional)

1 (16-ounce) jar pitted green olives, drained

2 (2 1/4-ounce) cans chopped ripe olives, drained

1/4 cup chopped pepperoncini peppers

2 tablespoons capers

1 tablespoon minced garlic

1/2 cup olive oil

1 1/2 teaspoons dried parsley flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

Directions

Drain pickled vegetables, reserving 1/4 cup liquid.

Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.

Serve on top of your favorite meats and cheese in toasted bread.

Note: I used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.