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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Oyster Stuffing

 

 Oyster-Stuffing

Ingredients
1 cup (2 sticks) of butter

1 medium onion, chopped

3 stalks of celery, chopped

1 tablespoon of chopped green bell pepper

6 cups of cooked, crumbled cornbread

6 cups of dry, toasted bread, crumbled (toasted white bread, leftover biscuits, or rolls)

1 teaspoon salt

1/2 teaspoon of Cajun seasoning optional

1/4 teaspoon of freshly cracked black pepper

1 teaspoon of sage

1/2 teaspoon of poultry seasoning

4 to 6 cups of turkey or chicken stock

5 eggs, beaten (or 3 raw, 2 boiled and chopped)

1 quart of oysters, liquid reserved

 

Directions
Preheat oven to 350 degrees F. Prepare a 9 x 13 inch pan with butter or non-stick spray.
Toast the bread in a toaster or in the oven. Remove and set aside to cool. Make a pan of cornbread, remove and set aside uncovered to cool completely. You want the breads to be very dry.
Melt the butter in a skillet over medium heat. Sauté the onion, celery and bell pepper. Add the salt, Cajun seasoning, pepper, Bell’s seasoning and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.
Crumble the cornbread into a large bowl. Add the bread and toss. Add the sautéed veggies, scraping out all of the butter; stir. Pour in 2 cups of the broth and toss. Taste and adjust seasoning.
Add the beaten eggs; stir. Using a pair of kitchen shears, roughly chop the oysters. Add the oysters, with their juices, to the cornbread mixture. This is where you fix the consistency. If you want a fluffy stuffing, you’ll use less stock. If you prefer a wetter stuffing, add additional broth as needed to reach desired consistency, taking care not to get too soupy! Lightly spoon into the casserole dish, but do not pack.
Transfer to the prepared baking dish and bake at 350 degrees F for 45 minutes. For a moister stuffing baked covered. For a drier stuffing with a crunchy top, bake uncovered.

ROASTED SALMON WITH LEMONS, PRUNES, AND OLIVES

ROASTED SALMON WITH LEMONS

 

Ingredients

For the salmon:

2-pound wild salmon or steelhead trout fillet

1 tablespoon olive oil

1 clove garlic, minced

2 tablespoons lemon juice

Kosher salt and ground black pepper

2 lemons, thinly sliced, seeds removed

For the topping:

3/4 cup prunes, pitted and halved

3/4 cup briny, green olives, pitted, lightly chopped or left whole, as desired

2 tablespoons capers

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh dill

Juice and zest of 1 lemon

1 tablespoon olive oil

Kosher salt and ground black pepper

 

Directions

Heat the oven to 450 F. Line a rimmed baking sheet with kitchen parchment.

Set the salmon on the prepared baking sheet.

In a small bowl, mix together the oil, garlic, lemon juice and a hefty pinch each of salt and pepper. Spread the seasoned oil over the fish, then arrange the lemon slices over it. Bake until cooked through, but the flesh is still a little translucent, about 10 minutes.

Meanwhile, set the prunes in a medium bowl. Pour 1/2 cup of boiling water over them and set aside to soften for several minutes.

In a second medium bowl, mix together the olives, capers, parsley, dill, lemon juice and zest, and the olive oil. Drain the prunes, then add those. Mix well, then season with salt and pepper. As soon as the salmon comes out of the oven, carefully transfer it to a serving platter and spoon the prune mixture over it.

 

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.

Cod with Potato and Chorizo

roast-cod-with-chorozo

Ingredients

2 Tbsp Chopped Salted, Roasted Pumpkin Seeds

1 Tbsp Chopped Fresh Chives

½ tsp Finely Grated Lime Zest

1 Tbsp Fresh Lime Juice

½ Stick Butter at room temperature

1 ½ lbs Fingerling Potatoes

2 ounces Dried Spanish Chorizo, casings removed and chopped

2 Tbsp Olive Oil

2 Tbsp Vegetable Oil

4-Six ounce Skinless Cod Fillets

Basil

Salt and Pepper to Taste

Directions

Preheat oven to 400 degrees F.

Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl.  Season the mixture with salt and pepper.  Transfer to parchment paper and roll into a log.  Cover and chill.

On a cookie sheet lined with parchment paper or foil, spread the potatoes and chorizo evenly.  Drizzle with olive oil and season with salt and pepper.  Bake in preheated oven until potatoes are tender.

Heat vegetable oil in a large skillet over medium high heat.  Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes.  Turn the cod over and cook through, about 2 minutes.  Top with pumpkin seed butter and allow it to melt.  Garnish with Basil.  Serve on top of potatoes.  Spoon melted butter over all.

Lobster Rolls

lobster-rolls

Ingredients

3- 1 ½ pound Lobsters

2 tsp Tarragon

2 stalks Celery diced

Juice of one Lemon, plus wedges for serving

½ cup Mayonnaise

6 New England style split top rolls

Salt and Pepper to taste

Salted Butter softened

1 Tbsp Fresh Chives chopped

Directions

Fill a large bowl with ice and water.  Steam the Lobsters until bright pink.  Immediately put the lobsters into the ice water to shock.  Remove the tail and claw meat, chop up.

Mix the chopped lobster and all ingredients except chives, mayonnaise and the butter in a bowl.  Fold in the mayonnaise until combined.

Brush the rolls with the softened butter and toast until brown.  Fill each roll with lobster mixture and top with the chives.  Serve with the lemon wedges.