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Mea's Shrimp Creole
Y'all! This is so good! A Cajun-Creole dish that is loved in the South and a must have from time to time. My grandmother would make this along-side Seafood Gumbo at family gatherings to give everybody another meal option. She always made sure to spoil us! A delicious tomato-based gravy with sugar to give it that special taste and cuts the acidic tones.
- 1 Finely Chopped Onion
- 2 Finely Chopped Garlic Cloves
- 1 Finely Chopped Green Bell Pepper
- 3/4 cup Vegetable Oil
- 2 Large Cans of Tomatoes
- 2 Large Cans of Tomato Sauce
- 1/2 cup Sugar
- 1 tsp Old Bay Seasoning or More to Taste
- 1 Bunch Chopped Green Onions
- 2 lbs. Fresh Gulf Shrimp Cleaned and Deveined
- Crushed Red Pepper to Taste
- Put onion, bell pepper, and garlic in a food processor to chop finely. Sauté onion, bell pepper, garlic and oil in a heavy pot.
- Add tomatoes to food processor and chop finely and add to sautéed vegetables. Add tomato puree and tomato sauce to pot.
- Add sugar, Old Bay seasoning, and one cup of water to pot.
- Cover and cook slow over medium-high heat until it thickens, about two hours and stir often.
- Add shrimp and cover pot. Continue to cook until shrimp are done about 20 minutes.
- Remove from heat. Add seasonings to taste and green onions.
- Serve over long grain white rice or jasmine rice.
My grandmother's recipe and her favorite type of gumbo. Mine too! This is always a request from kids to adults when we are planning a visit to her house. We usually eat this every Christmas as well as her Shrimp Creole. It's cozy, comforting, and full of Cajun flavor. Don't be fooled by out of state gumbo recipes, this here is the real deal!
- 1 cup All Purpose Flour
- 1 1/4 cup Vegetable Oil
- 1 Chopped Onion
- 1/2 Chopped Bell Pepper
- 1 Chopped Celery Stalk
- Red Pepper (Cayenne) to taste
- Salt to taste
- 1 tbsp Sugar
- 2 lbs. Cleaned and Deveined Gulf Shrimp
- 1 lb. Blue Crab White Crabmeat
- 1 bunch Chopped Green Onions
- 2 tbsp Old Bay Seasoning
- Mix flour and oil in a heavy pot or iron skillet. Bake at 350F for an hour to an hour and a half, stirring every 20 minutes until golden brown.
- Add onions, bell pepper and celery to roux and sauté on stove top.
- Add 2 quarts of boiling water slowly to roux, stirring until dissolved.
- Season with salt, sugar, pepper, and Old Bay Seasoning to suit taste.
- Add shrimp and crabmeat and cook for an additional 30 minutes.
- Sprinkle green onions into gumbo just before serving.
- To make a chicken or turkey gumbo, simply substitute the shrimp and crab with chicken or turkey.
Dad's Fried White Perch
One of my absolute favorite foods is fried fish. Generally, anytime we fry fish is for a family gathering or entertaining friends. My Dad has a camp on the Sabine River where I spent a lot of time swimming and riding ATV's growing up. There was always a large group of us hanging out and Dad and his friends were always cooking, and one of those things was fresh fish right out of the river!
- 6 White Fish Fillets (4-6 oz)
- 2 cup Milk
- 2 cup Louisiana Seasoned Crispy Fish Fry or Yellow Cornmeal
- 1 tbsp Seasoned Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- Peanut Oil
Fish Frying tips: Remove excess moisture from fish before dredging by patting dry with a paper towel. Select an oil, such as peanut oil, with a high smoke point . Don't overcrowd the skillet, fry in batches. Bring remaining oil back to the proper temperature before frying next batch. To keep warm, place fried fish on a wire rack with a foil-lined pan underneath and place in oven at 250F. Do not cover to maintain crisp texture.
- Place fish in a single layer in a shallow dish and cover with milk. Cover and chill for 1 hour.
- Add fish fry or cornmeal with the next 4 ingredients (if you are just using cornmeal) to a shallow dish.
- Remove fish fillets from refrigerator and let stand at room temperature for 10 minutes.
- Remove from milk, allowing excess to drip off. Sprinkle fillets evenly with 1 tsp of salt.
- Dredge fish in cornmeal or fish fry mixture, shaking off excess.
- Pour oil to a depth of 1 1/2 inches into a large skillet. Heat to 350F.
- Fry fillets in batches about 3-4 minutes on each side or until golden brown.
- Drain on wire racks over paper towels.
New Orleans BBQ Shrimp
These shrimp have all the flavor and brings you straight to New Orleans. A favorite of my girlfriends, this is always a request. You can't leave out a warm, crispy outside, soft inside, French loaf bread to dip into this tangy Cajun sauce. Seriously one of Louisiana's best dishes.
- 4 lbs Un-peeled Medium Shrimp without heads
- 1/2 cup Butter
- 1/2 cup Olive Oil
- 1/4 cup Cajun Power Garlic Sauce
- 1/4 cup Worcestershire Sauce
- 2 Sliced Lemons
- 4 Chopped Garlic Cloves
- 2 tbsp Creole Seasoning
- 2 tbsp Lemon Juice
- 1 tbsp Fresh Parsley
- 1 tsp Paprika
- 1 tsp Dried Oregano
- 1 tsp Ground Red Pepper
- 1/2 tsp Hot Sauce
- Spread shrimp ina shallow pan.
- Combine butter and remaining ingredients in a saucepan over low heat, stirring until butter melts. Any chili sauce can be used but my secret is the Cajun Power Garlic Sauce which can be found in most supermarkets. Set aside to cool.
- Once sauce has cooled, pour over the shrimp. Cover the shrimp and pan with foil and chill 2 hours in the refrigerator. Turning shrimp every 30 minutes.
- Remove the shrimp from the refrigerator and bake uncovered in the oven at 400F for 15 minutes turning shrimp once at the half-way mark.
- To serve place shrimp in a bowl with plenty of sauce and serve with French bread for dipping.
Uncle Sam's Chicken, Sausage, & Shrimp Jambalaya
Jambalaya is a huge thing here in the South. It's cooked for all sorts of events, fundraisers, benefits, cook-offs, tailgating, any kind of celebration you can imagine. It's sister dish is Pastalaya which is cooked often as well, the only difference is using pasta instead of rice and maybe a creamier sauce depending on who's cooking it. The type of protein you decide to throw in is your choice! This is my Uncle Sam's recipe for his version of Jambalaya and it's super good!
- 2 Whole Bay Leaves
- 1 1/2 tsp Salt
- 1 1/2 tsp Ground Red Pepper
- 1 1/2 tsp Dried Oregano Leaves
- 1 1/4 tsp White Pepper
- 3/4 tsp Dried Thyme Leaves
- 2 1/2 tbsp Pork Lard (Bacon Grease)
- 1 cup Chopped Sausage (of your choice)
- 1 1/2 cups Chopped Onions
- 1 cup Chopped Celery
- 3/4 cup Chopped Green Bell Pepper
- 1 cup Chicken, cut into bite size pieces
- 1 1/2 tsp Minced Garlic
- 1 can Stewed Tomatoes (chopped)
- 3/4 cup canned Tomato Sauce
- 2 cups Chicken Broth
- 1/2 cup Chopped Green Onions
- 2 cups uncooked Rice
- 1 1/2 dozen Peeled Medium Shrimp
- Combine the seasoning mix ingredients in a small bowl and set aside.
- In a 4 quart sauce pan, melt the fat over medium heat.
- Add the sausage and sauté until crisp, about 5-8 minutes, stirring frequently. Add the onions, celery and bell pepper, sauté until tender but still firm, about 5 minutes. Stirring occasionally and scraping the pan bottom well.
- Add the chicken. Raise heat to high and cook 2 minutes, stirring constantly.
- Reduce heat to medium. Add the seasoning mix and minced garlic, cook about 3 minutes stirring constantly and scraping the pan bottom as needed.
- Add the tomatoes and cook until chicken is tender about 5-8 minutes.
- Add the tomato sauce, cook 7 minutes stirring often.
- Stir in the chicken stock and bring to a boil.
- Stir in the green onions cook about 2 minutes.
- Add the rice and shrimp; stir well and remove from heat.
- Transfer to an ungreased 8x8 inch baking pan. Cover tightly with foil and bake at 350F until rice is tender. About 25-30 minutes.
- Remove bay leaves and serve immediately.
Creamy pasta with seafood is always a win! I like to use crawfish tails left over from a crawfish boil to give this a little extra flavor. But it is delicious with just regular crawfish tails from the store or you can use shrimp for shrimp fettuccine! My mom made this many times for us and we loved it! Served with a fresh salad and garlic bread.
- 3 sticks Butter
- 1/4 cup Flour
- 4 tbsp Parsley, chopped
- 3 lb. Crawfish Tails
- 3 tbsp Jalapeno Pepper
- 3 crushed Cloves Garlic
- 1 pkg Fettuccine Noodles
- 3 medium Onions
- 3 stalk Chopped Celery
- 2 Chopped Bell Pepper
- 1 qt. Half and Half
- 1 lb Velveeta Cheese, cubed
- Salt and Pepper
- Melt butter in a heavy saucepan.
- Add onions, celery, and bell pepper.
- Cook 10 minutes until clear.
- Add Flour. Blend in well. Cover and cook 15 minutes stirring occasionally adding parsley and crawfish tails.
- Cover and cook 20 minutes, stirring often.
- Add cream, cheese, peppers, and garlic. Mix well.
- Cover and cook on low heat 20 minutes, stirring occasionally.
- Cook noodles, drain, and add to sauce. Mix thoroughly.
- Pour into a 3-quart buttered casserole dish. Sprinkle with Parmesan cheese.
- Bake at 350F for 12 minutes.
Crabmeat Saute Aux Herbes
This sautéed crabmeat makes a tasty main dish or appetizer. Chunks of crabmeat team up with fresh herbs and garlic. The combination makes a delicately flavored topping for crackers, toast, fresh salad greens, or puff pastry shells. Serve over grilled or broiled fish filets of your choice. Or spoon a small amount over baguette slices and serve them from an hors-d'oeuvre tray. Or use it as a filling for small hollowed out tomatoes for a special luncheon.
- 1 stick Butter
- 1/2 clove Minced garlic
- 1/4 cup finely chopped Green Onion
- 1 chopped Bell Pepper
- 1-2 oz can Sliced Mushrooms
- 1 lb. Lump Crabmeat
- 1/4 cup finely chopped Parsley
- Juice of 1 Lime
- Wheat Thins or some other firm Cracker
- Melt butter in large skillet and add garlic, green onions, bell pepper and mushrooms.
- Saute lightly but do not brown.
- Add crabmeat and toss gently until heated through.
- Sprinkle with parsley and lime juice.
- Serve in chafing dish with Wheat Thins or over a grilled or broiled filet of fish.
Nana's Velvet Corn Soup with Crab
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup! Many said this dish was born in the cast iron pots of Louisiana. Recreating this magnificent soup is a Louisiana "birthright." The marriage of rich white crabmeat and sweet golden corn come together to create an explosion of flavor in the pot. You may have eaten corn and crab soup, but you haven't sampled any this good.
- 3/4 cup chopped Green Onions
- 3/4 cup melted Butter
- 3/4 cup Flour
- 2 pints Half and Half
- 1 1/2 pint Whipping Cream
- 2 can Cream Style Corn, strained
- 1 can Sweet Corn, drained
- 1 cup Milk
- 1 (8 oz) Cream Cheese
- 1 tsp Hot Sauce, or more to taste
- 2 lbs White Crab Meat
- 1 tsp Old Bay Seasoning or more to taste
- Saute green onions in butter in a heavy saucepan until tender.
- Add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Add corn and stir in hot sauce.
- Add Old Bay seasoning.
- Add salt and pepper to taste.
- Stir in crab meat last.
Cajun Tuna Steaks in Lemon Butter
Need a simple meal that’s restaurant quality? Tuna steaks are one of our favorite easy meals because they’re high protein and cook in a flash: just 2 to 4 minutes! The flavor is melt-in-your-mouth meaty: with a salty, seasoned exterior and a buttery, raw interior. You’ll want to use sushi grade fish here. Sear it up in a hot pan, and it’s one of the most impressive meals you can make!
- 4-6 oz Tuna Steaks
- 1 tbsp Mayonnaise
- 1 tbsp Cajun Seasoning
- 1 tsp Black Pepper
- 2 tbsp Parmesan grated
- 1/4 cup Chicken Broth
- 2 Garlic Cloves minced
- 1 tbsp Lemon Juice
- 4 Green Onions chopped
- 1 tsp Hot Sauce
- 1/4 tsp Salt & Pepper
- 4 tbsp Butter
- 1 tbsp Olive Oil
- Combine Cajun seasoning, pepper and parmesan in a bowl.
- Brush tuna with mayo and sprinkle spice mixture over steaks.
- In a large skillet, heat olive oil, cook tuna (sear), and remove fish.
- In the same pan, add chicken stock, and garlic. Bring to a simmer, scrape up the bits on the bottom, and lower the heat.
- Add lemon juice, pepper, onions, hot sauce, salt and whisk in butter.
- Serve over fish and mashed potatoes.
Tab's Shrimp Scampi
Shrimp scampi is an ideal weeknight recipe. It comes together quickly with just a handful of ingredients, many of which you might already have in the house. The key here is, unsurprisingly, good shrimp. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread.
- 2 tbsp Butter
- 2 tbsp Extra-Virgin Olive Oil
- 4 Garlic Cloves, minced
- 1/2 cup Dry White Wine or Broth
- 3/4 tsp Salt
- 1/8 tsp Crushed Red Pepper Flakes
- Freshly Ground Black Pepper
- 1 3/4 lbs. Large or Extra-Large Shrimp shelled
- 1/3 cup Chopped Parsley
- Freshly Squeezed Juice of Half a Lemon
- Cooked Pasta or Crusty Bread
- In a large skillet, melt butter with olive oil.
- Add garlic and sauté until fragrant, about 1 minute.
- Add wine or broth, salt, red pepper flakes, and plenty of black pepper. Bring to a boil and simmer.
- Let wine reduce by half, about 2 minutes.
- Simmer shrimp shells and use extra wine about 10 minutes.
- Add 1/2 cup of pasta water after adding wine to the shells and add 1-2 tbsp more of butter.
- Pat shrimp dry and season with salt and pepper.
- Add shrimp to skillet and sauté just until they turn pink, about 2-4 minutes.
- Combine wine reduction to the shrimp skillet and remove from heat.
- Stir in the parsley and lemon juice and serve over angel hair pasta and garlic bread.
- 1/2 cup Green Onions chopped
- 1/2 stick of Butter
- 1 (12oz) package Cream Cheese softened
- 2 cans Cream of Potato Soup
- 2 1/2 cup Whole Kernel Corn
- 1 can Rotel
- 1 can Cream of Mushroom Soup
- 1 lb Crawfish Tails
- 1 tsp Crab Boil
- 1 (16 oz) carton of Half and Half
- Tony's Seasoning
- Crawfish Boil Potatoes diced (optional)
- Cut corn from cobbs. Here you can add potatoes from the boil for a more filling soup. Dice potatoes in cubes.
- Sauté green onions in butter.
- Add cream cheese, stir well.
- Add soups, corn, potatoes (optional) and Rotel.
- Stir in crawfish tails, crab boil, and season to taste with Tony Chachere's
- Add half and half and cook on medium heat 20-25 minutes.
- Serve with French bread and salad.
Maw Maw Mary's Shrimp or Crawfish Fettuccine
In southwest Louisiana, countless spring evenings are filled with thick, humid air and the hefty aroma of backyard crawfish boils. Everyone gathers around picnic tables shrouded in newspapers and digs into a pile crawfish. There's usually tons of tails leftover and we come up with all kinds of dishes to use them in. This one is my favorite. Left over shrimp can be used also and it's just as good!
- 1 1/2 lb Shrimp or Crawfish
- 1 1/2 stick of Butter
- 2 medium Onions
- 2 stalks Celery
- 1 medium Bell Pepper chopped
- 2 cloves Garlic minced
- 2 tbsp Parsley Flakes
- 3 tbsp Flour
- 1/2 pt Evaporated Milk
- 1/2 lb Velveeta
- 1 (12oz) pkg Fettuccine
- Cheddar Cheese
- Parmesan Cheese
- Sauté vegetables in butter.
- Dilute flour in small amount of water and add to vegetables along with Velveeta, milk, and crawfish.
- Simmer 30 minutes.
- Boil noodles, drain, and rinse.
- In large bowl, pour mixture over cooked noodles and mix well.
- Pour into a large casserole dish and top with cheddar cheese and Parmesan cheese.
- Bake at 350 until bubbly and cheese is melted.
The preparation of this dish takes time, passion, and love but the reward is great. In this recipe, the crawfish heads are stuffed with a breading mixture. Collecting the crawfish heads after a crawfish boil is a great time to do this. As a note: clean the crawfish heads of the membranes and cartilage leaving only the carcass. If you do not use them at that time, the heads can be frozen for future use or prepared with the stuffing and then frozen for future use.
No crawfish heads, no problems…make some boulettes.
- 30 lbs. Whole Crawfish
- 5-6 Onions chopped
- 2 Bell Peppers chopped
- Parsley chopped
- Green Onions chopped
- 1/2 of a Large Loaf of bread, toasted
- 2 Raw Eggs
- 1 small can Tomato Sauce
- 1 cup Roux
- Salt, Red and Black Pepper to taste
- Scald and clean crawfish or use already boiled crawfish from a boil.
- Save and clean heads.
- To make stuffing for heads, grind together cleaned crawfish tails (meat only), onion, bell pepper, parsley, green onions, and toasted bread.
- Add raw eggs, salt, red and black pepper and mix well.
- Stuff clean heads with mixture and layer in a large roaster.
- Make roux and add tomato sauce, salt, red and black pepper.
- Add hot water to desired consistency for gravy. Here you can toss in a couple pounds of cleaned crawfish tails also for more meat and let simmer 15 minutes.
- Pour roux mixture over stuffed heads.
- Bake in oven for 1 hour or until onions and bell pepper in the stuffing are cooked.
- Serve over hot rice.
Cajun cuisine is famous for its big, bold flavors. Vegetables, seafood, and cooking styles and techniques from around the world combine to make rich and complex dishes, especially when it comes to smothering ample amounts of a slow-cooked stew over rice. Etouffee is a stew made with vegetables and shellfish that's hearty and immensely satisfying.
- 2 cup Onions chopped fine
- 1 cup Bell Pepper chopped fine
- 4 or 5 Garlic Cloves chopped fine
- 8 oz Tomato Puree
- 1 cup All Purpose Flour
- 1 cup Oil
- 3 tbsp Salt
- 1 tbsp Black Pepper
- 1/2 tsp Red Pepper
- 3 1/2 lb Filet Fish chopped up (Catfish or White Perch is usually used)
- Green Onions
- 2 tbsp Wine (optional)
- 1/2 gal. Water or 1 qt. Water and 1 qt. Chicken Broth
- Make your Roux with flour and oil (not too brown).
- Add onions, bell pepper and garlic and tomato puree.
- Cook until onions and peppers are tender.
- Put this in a pot with water or the chicken broth and water combination.
- Add salt, black pepper, and red pepper.
- Cook slowly until it is done.
- Add filet fish and cook slightly until it is done.
- Add parsley and green onions just before serving.
- Add 2 tbsp of wine if desired.
This butterfly shrimp recipe is one of my family favorites. It's very hard to mess it up and every time you get a delicious crispy outside, soft inside sweet shrimp full of tasty southern spices. Here in South Louisiana, we have an abundance of shrimp, we're super lucky. Whenever it's the height of the season we go to the shrimp boats and buy straight off the boat. We then go home and freeze in 1-2lb bags. This way we can pull out the shrimp any time we need.
- 2 1/2 lbs peeled, deveined Jumbo Gulf Shrimp
- 1 tbsp Garlic Salt
- Dash of Black Pepper
- 9 tbsp Cornstarch
- 1 tbsp Dry Sherry
- 3 1/4 tbsp Soy Sauce
- 3/4 cup Flour
- 1 tsp Baking Soda
- 4 slightly beaten Eggs
- Oil for Deep Frying
- Lemon Wedges
- Cut shrimp lengthwise and spread.
- Sprinkle with salt and pepper.
- Coat with cornstarch.
- Combine sherry and soy sauce in a small bowl; add shrimp, stir to coat.
- Combine flour, baking powder and eggs, in a separate bowl, stirring until smooth.
- Dip each shrimp in egg batter and deep fry 3-4 minutes on each side until brown.
- Drizzle lemon juice from wedges on top of shrimp if desired.
- 1 lb. large Shrimp peeled and deveined
- Kosher Salt and fresh cracked Black Pepper
- 1 tsp Cajun Seasoning or Creole Seasoning
- 1/2 tsp dried Oregano
- 2 tbsp Olive Oil
- 6 oz Andouille Sausage or Smoked Sausage thinly sliced
- 10 oz Fettuccine Pasta
- 1/2 Yellow Onion thinly sliced
- 1 Red Bell Pepper thinly sliced
- 4 tsp Cajun Seasoning or Creole Seasoning
- 1 tsp Brown Sugar
- 2-3 Garlic cloves chopped
- 1/2 cup Crushed Tomatoes
- 1 cup Chicken Broth sodium free
- 1 cup Heavy Cream
- 1/2 cup grated Parmesan
- 1 tbsp Parsley chopped
- Toss shrimp with salt, pepper, Cajun seasoning and Oregano, coat well.
- Heat a large skillet over medium high heat and drizzle bottom of pan with Olive Oil.
- Add shrimp and cook for 2 minutes.
- Flip shrimp over and cook another minute or two.
- Then remove to a plate and set aside.
- Drizzle pan with a little more Olive Oil, add sausage and brown until nicely caramelized, about 4-5 minutes.
- Remove to plate and set aside.
- Add pasta to salted boiling water and cook until al dente.
- Lower heat to medium and add a bit more Olive Oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt.
- Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add crushed tomatoes, chicken broth and heavy cream.
- Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple of minutes.
- Once simmering, add Parmesan and stir into sauce.
- When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2-3 minutes.
- Salt and pepper to taste and then lastly, add the shrimp.
- Serve with chopped Parsley.