Crab Stuffed Halibut

4-12 Ounce to 1 Pound Halibut Fillets
8 Tablespoons Butter
1/2 Cup Onion chopped
1/3 Cup Celery chopped
1/3 Cup Red or Green Bell Pepper (or both)-Chopped
1 Pound Crab Meat
2 Cups day old bread crumbled
1 egg beaten
1 tablespoon mayo
1 Tablespoon Parsley Chopped
1 Tablespoon Sherry
Dash Salt
Fresh Ground Black Pepper
Juice of 1 Lemon

Preheat oven to 350 degrees.
Heat 4 tablespoon of the butter in a large iron skillet to just foaming on medium.
Add onion when butter foams, celery and bell peppers and cook until the onion gets soft, about 5 minutes.
Set aside and let cool and wipe out the skillet
Toss the veggies with the crab meat, bread, eggs, parsley, mayo and sherry in a large bowl, seasoning with a few dashes of salt and pepper.
Cut a slit with a knife into the halibut along the side, making a pocket for stuffing.
Stuff the halibut with the mixture.
Add some of the melted butter and the halibut to the skillet.
Mix the remaining melted butter with the lemon juice, garlic and pour it over the halibut.
Bake for 30-45 minutes or until the fish flakes easily with a fork.
Serve immediately, and add some of the sauce left in the pan.

Huevos Rancheros

2  tsp olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh hot chili peppers of your choice, deseeded and finely sliced
1 large dried chili
3 bay leaves
sea salt and freshly ground black pepper
2  10 oz cans of chopped tomatoes
2 large tomatoes, sliced
6 large eggs
6 tortillas
3/4 Cup grated cheese of your choice. I like a Mexican blend

Get a large lidded frying pan on a high heat and add olive oil. Add the onion, garlic, peppers, fresh and dried chili's, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veggies. Add your canned  tomatoes and use a  potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Remove the bay leaves and lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick sauce. Add them in as quickly as you can so they all get to cook for roughly the same amount of time. Salt and pepper each egg and put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 350 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas. Place a tortilla on your plate top with an egg and plenty of sauce and add some grated cheese on top, roll up and enjoy.

Chicken and Shrimp Gumbo

 2 tablespoons butter
 2 cloves garlic
 2 cups chopped onion
 1/2 cup chopped green bell pepper
 1/2 cup chopped celery
 1 pound okra, chopped
 1/4 cup vegetable oil
 1/4 cup all-purpose flour
 1 pound chicken thighs
 1 pound andouille sausage links
 2 cups water
 6 cups chicken broth
 2 pounds fresh shrimp, peeled and deveined
 1 sprig fresh thyme
 3 teaspoons chopped fresh parsley
 1/2 teaspoon salt
 1/4 teaspoon cayenne pepper
 1/2 teaspoon hot pepper sauce
 1/2 teaspoon file powder (optional)

Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until vegetables are tender and just browned. Remove from the skillet, and set aside.

Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.

Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.
Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.

Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder.

Serve with rice

Smothered Turkey Wings

6 turkey wings

  1 tablespoon salt

  1 teaspoon fresh ground black pepper

  1 teaspoon garlic powder

  1 teaspoon poultry seasoning

  1/2 teaspoon onion powder

  2 tablespoons of flour

 1/2 cup butter

 2 celery ribs, chopped

 1/2 medium onion, chopped

 1 small bell pepper,chopped

 1 teaspoon dried thyme

 1 teaspoon fresh ground black pepper

 7 tablespoons flour

 3-6 cups turkey or chicken broth

 2 cups milk

 Heat the cooking oil in a medium pot.

 Thoroughly wash and dry turkey wings. Stir together 2 Tablespoons of flour salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl. Toss turkey wings into the bowl to lightly coat evenly.

Fry the wings in the oil, over medium heat, turning, until they are just brown on both sides.

 Melt butter in a large heavy saucepan or dutch oven; add celery, bell pepper and onion; cook over medium-low heat until soft but not browned, about 5 minutes. Stir in thyme and pepper, cook 1 minute add flour stirring constantly, until light brown, about 5 minutes; slowly whisk in half the broth.

 4 Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes slowly whisk in milk and stir constantly until sauce returns to a simmer. Add the wings and cover and cook until tender, about 1 hour adding more broth if necessary. Ground dried chili pepper can be added to the wing seasoning and the sauce if you want.

Smokey Duck Gumbo

3 smoked ducks

8 quarts water

2 large onions quartered

4 stalks celery quartered

3 bay leaves

3 cloves garlic diced

1/2 teaspoons salt

1/2 teaspoon black pepper

Boil ducks in a large pot along with all ingredients above. Simmer uncovered for 1 1/2 hours until flavor is achieved. Remove ducks and de-bone. Chill the stock and reserve.

1 1/4cups flour

1 cup oil

2 cups sliced Andouille Sausage

2 cups chopped onions

1 cup chopped celery

1 cup chopped green pepper

5 cloves garlic minced

1 bunch chopped parsley

4 quarts duck stock

1/2 cup favorite red wine

Salt, black pepper to taste

1 teaspoon red pepper

1/2 teaspoon oregano

2 tablespoons Tabasco

In a large heavy pot make a dark roux with oil and flour . Add all vegetables and cook for 10 minutes until tender. Add stock, wine and seasonings then simmer for 30 minutes.

Add duck and sausage, bring to a boil, reduce heat and simmer on low for 1 hour. Taste for seasoning and simmer for 30 more minutes.

Serve over rice and sprinkle with Chives. I also serve a side of fried orka and crusty bread.

Shrimp Bascom (Cooking With Purpose Style)

Seasoning mix:

2 teaspoons paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

1 pound medium-sized shrimp (peeled and deveined)

1 onion, peeled and chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 clove garlic, peeled and minced

1/2 cup apple juice or good wine

1 (14 1/2-ounce) can peeled and diced tomatoes with liquid

1 cup clam juice

2 tablespoons butter

3 cups cooked white rice or grits

2 small green onions, thinly sliced

4 teaspoons, Crème Fraiche

To prepare the seasoning mix: Combine the paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper. Set aside.

Add half the spice mixture to the shrimp, toss well and refrinderate.

Heat a large Iron skillet (10-12 inches) over medium-high heat until hot. Add the onion, bell pepper, celery, garlic and 1 tablespoon of the seasoning mix. Cook and stir 5 minutes.

Stir in the apple juice or wine and cook until the liquid has almost evaporated. Add the tomatoes and clam juice. Bring to a boil, reduce the heat and simmer 10 minutes.

Puree about half of the sauce in a food processor or blender. Pour back into the pan. Add the shrimp and simmer about 4-5 minutes, until the shrimp are pink and cooked through.

Spoon the shrimp and sauce over the rice or grits and garnish with green onions and Crème Fraiche

My touch to this recipe is that I take some of the spice mix or some Prudhomme's   blacking magic and toss well with 12 large shrimp that have been shelled and deveined with the tail on. I toss these well in a very hot skillet until done, about two minutes. I add three shrimp to each dish along with a pat of butter and Crème Fraiche. This idea is mine. : )

My Basic Southern Cornbread Dressing

1 12”skillet of cornbread

1/2 sleeve saltine crackers

8 tablespoons butter

2 cups chopped celery

1 large onion, chopped

6 cups chicken stock

1 teaspoon salt

Freshly ground black pepper

2 teaspoon sage

1 tablespoon poultry seasoning

5 eggs, beaten

Crumble the cornbread and crackers in a large bowl and mix together well.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

Blue cheese and Broccoli Soup

This is a really good soup if you are a blue cheese fan. Other crumbly cheeses can be used if you are not. As you will see it can be an elegant starter.

32 oz blue cheese

2 tbsp butter

1 onion, chopped

2 stalks celery chopped 

1 potato, chopped

11/2 lbs of broccoli rough chopped (remove tough stems)

4 cups water

salt and ground pepper

walnut oil and olive oil

Take a big saucepan, heat butter and stir in onion and potato. Cook for about 5 minutes. Then add broccoli and keep on cooking for another 5 minutes. After that add water and boil everything for 15 minutes.

Then put the cooked vegetables in a food processor or blender and half of the cooking liquid.. blend until smooth. Adding a little more liquid if too thick

Save the rest of the cooking liquid to be frozen as a stock.

Strain the soup back into the saucepan. Reheat again stirring, but do not boil. Lightly season with salt and pepper. Divide into 4 soup bowls

I divide the cheese in 4 equal portions in small bowls on saucers with

A verity of crackers so guest can add the amount of cheese they want to the soup or on a cracker topped with one of the oils. A thin sliced meat of your choice can be served as well.

Crab and Shrimp Stew

This recipe was shown to me when I spent my summers in Loxley, Alabama as a youngster. I always looked forward to going to the Bay to set out Crab traps and dragging a Shrimp net. The reason I call this a stew and not a gumbo is the lack of okra or file’. The owner of the boat we went out on was born in Norway and this was basically his recipe. I changed some of the spices as he gained the knowledge of making a roux and using the trinity from the Southern Coast. I am so glad that he took the time to teach the art of catching and cleaning the bounties the Bay.

1 dozen crabs, scalded

1 1/2 pounds large shrimp, peeled and deveined (heads and shells reserved)

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 1/4 cup chopped onions

1/2 cup chopped bell peppers

3/4 cup chopped celery

2 bay leaves

Salt and cayenne to taste

1 pound lump crabmeat, picked over for shells and cartilage

2 tablespoons finely chopped fresh parsley

1/2 stick butter

1/2 cup cream

Cooked rice for serving

To scald the crabs wash them in clean running water. Drop in boiling water. You don’t want to leave them in the hot water too long — just until they start to turn light pink, since all you want to do is keep them from biting you as you process them.

Pull the backs off the crabs, and clean out the dead man fingers, lungs and centers of the crabs. If there is any fat in the crabs, scoop it out with your fingers and put in a small bowl. Crack the claws, but do not remove the shells. Break the crab bodies in half. Set aside.

Peel and devein the shrimp. Put the heads and shells in a large pot with enough water to cover. Bring to a boil and then reduce the heat to medium-low and simmer for about 1 hour.

Meanwhile, combine the oil and flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a dark brown roux. Add the onions, bell peppers and celery, and cook, stirring, until soft, about 8 minutes. Add the bay leaves.

Strain the shrimp stock. You should have 4 to 5 cups of stock. Add enough water to make 6 cups. Add to the roux mixture and stir to blend. Season the stock with salt and cayenne. Bring the mixture to a boil, and then reduce the heat to medium-low and simmer, uncovered, for about 1 ½ hours, stirring occasionally.

Add the reserved crab bodies (and any reserved crab fat) and simmer for 20 minutes, then add the lump crabmeat, shrimp, butter and cream. Cook for 10 minutes longer. Remove from the heat and add the parsley stir well and taste for seasoning. If you needed to add more seasoning, return to low for about 5 min. so the flavors can marry.  

 Serve hot with rice in bowls.

Beer Braised Brisket With Horseradish Gravy

4 slices of bacon, chopped

1 (2-pound) beef brisket

Favorite cajun seasoning

2 large onions, sliced thinly

4 cloves garlic, smashed

2 tablespoons tomato paste

1 (12-ounce) bottle beer, I use Shock Top

1 cup beef broth

2 carrots, cut crosswise into 1 1/2-inch-thick pieces

1 boiling potato, cut into 1-inch pieces

1 turnip, cut into 1-inch pieces

1 Bay Leaf

1/2 cup minced fresh parsley leaves

In a Dutch oven, cook bacon in 1 tablespoon water over moderate heat until crisp. Transfer to paper towels to drain. Pat brisket dry and season with salt, pepper and Cajun seasoning. Brown in bacon fat. Transfer brisket to platter. Add the onions to the Dutch oven and cook until softened, about 8 minutes. Add the garlic and tomato paste. Cook 1 minute more. Add beer, broth, Bay leaf and bacon bits. Bring to a boil then reduce heat to simmer. Braise the brisket, covered, in the oven for 2 to 3 hours. Add carrots, potatoes and turnips for the last 45 minutes.

Remove the vegetables and brisket from the dutch oven with a slotted spoon and set a side covered to keep warm. Discard bay leaf. Pour liquid into a bowl. Melt 1 Tbs butter on medium and add 1 Tbs flour. When flour is just about blond in color, add 1-2 Tbs horseradish and cook 1 minute. Add Liquid back to the dutch oven and bring to a boil a turn to low.

I like to take the veggies and lay on a baking sheet with a little olive oil and top with Parmesan chess and place under a broiler just long enough to lightly brown the cheese.

Slice the brisket across the grain and serve topped with gravy with the veggies and rice on the side. Of course you can gravy them up as well!

Creamy Seafood Sauce

1/4 lb butter (melted)

1 medium diced green bell pepper

1 small diced onion

1/2 cup diced celery

Tabasco, Cajun seasoning

1 quart heavy whipping cream

2 lbs small shrimp (peeled, beheaded, deveined) cleaned crab or crawfish tails

1/4 cup chopped green onions.

2 1/2 Tbs  blonde roux

1 cup grated parmesan cheese

 Put first 5 ingredients into medium sauce pan.

 Saute on medium heat for 8-10 minutes, or until vegetables are translucent (stirring occasionally)

 Add whipping cream to mixture and simmer for 10 minutes. (Stirring occasionally not to stick)

 Rinse and drain shrimp well, Add to mixture, cook for 8-10 minutes or until shrimp are cooked.

(If using crab or crawfish, these are already cooked)

Add green onion.  Add roux to mixture and stir well and Bring to a boil. Lower heat and add parmesan and mix well.  Taste for seasoning  and simmer 3 minutes

 Now sauce is ready to serve over cooked pasta, grilled fish, or steak.

Jambalaya

1 lb. medium shrimp, peeled, deveined and chopped( Crawfish tails can also be used, heck add both)

4 ounces chicken, diced

1 tablespoon Creole or Cajun seasoning

2 tablespoons butter

1/4 cup chopped onion

1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce ( or more)
3/4 cup rice
3 cups chicken or seafood stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat butter over medium high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and  lid it up and leave it alone and cook until rice absorbs liquid and becomes tender,  about 15-20 minutes. When rice is just tender stir it up. Add shrimp, chicken and sausage mixture. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and favorite Louisiana seasoning and remove bay leaves. I add a touch of cream at this point, but that’s up to you.

MOUSSAKA

This recipe makes two casseroles.  Also this is not a quickie!!

Ingredients:

     3-4 eggplants, about 4 lbs. total

     1 lb. potatoes

     1 1/2 lbs. ground beef (or lamb)

     2 large onions, finely diced

     2 cloves garlic, minced

     1/2 cup red wine

     1/4 cup chopped fresh parsley

     1 tsp. ground cinnamon

     1/4 tsp. ground allspice

     1 cup tomato puree (or crushed tomatoes)

     2 tbsp. tomato paste

     1 tsp. sugar

     Salt and pepper to taste

     2 cups plain breadcrumbs

     8 egg whites, lightly beaten (reserve yolks for bechamel)

     1 cup grated Kefalotyri or Parmesan cheese

 Bechamel Sauce:

 1 cup salted butter (2 sticks)
 1 cup flour
 4 cups milk, warmed
 8 egg yolks, lightly beaten
 Pinch of ground nutmeg

Preparation:
Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:

In a large saute pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:

In a medium sauce pan melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir a small amount into beaten egg yolks to temper. Add the tempered egg yokes and pinch of nutmeg back to the pan. Return to heat and stir until sauce thickens.
Assemble the Moussaka:

Lightly grease 2 casserole dished. Sprinkle the bottom of the dishes with breadcrumbs. Leaving a 1/4 inch space around the edges of the dish, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the bechamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the bechamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the bechamel sauce and refrigerate. Make the bechamel sauce right before you intend to bake it.

Crock Pot Fajitas

1 1/2 pounds beef flank steak

1 large onion, quartered and sliced

1 sweet bell pepper, cut into thin slices

1 jalapeno pepper, seeded and chopped

1 tablespoon chopped cilantro

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1 cup chopped tomatoes

12 flour tortillas

Optional Toppings:

Sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced black olives, etc.

Cut flank steak into 6 portions. Combine meat, onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander and salt in slow cooker. Add tomatoes; cover and cook on LOW for 8 to 9 hours.

Remove beef from slow cooker and slice into bite size pieces. 

Return meat to slow cooker. Stir. For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.

My favorite burger

2 pounds lean ground beef

1/2 pound lean ground pork

1 tablespoon snipped fresh chives

Salt and black pepper to taste

2 tablespoons soy sauce

1 tablespoon olive oil

4 to 6 tablespoons crumbled blue cheese

1 ripe avocado sliced into 8 slices

8 slices bacon

4 slices of tomato

Lettuce

Sliced onion for sautéing (about 1/2 medium onion)

Cilantro mayo:
3⁄4 cup  mayo
3⁄4 cup loosely packed cilantro leaves finely chopped
1 tablespoon fresh lemon or lime juice
1 teaspoon light soy sauce
1 or 2 small cloves of garlic minced

4 Burger buns

Combine all the ingredients for mayo and set in the fridge.

Combine the beef, pork, chives, salt, pepper, soy sauce and olive oil in a large mixing bowl and mix well. Shape the mixture into 4 patties. Then, make a pocket in the center of each patty and fill each with a tablespoon of the blue cheese. Close the pocket by pinching the meat together. Grill each Patty about 5 minutes on each side, Do not press them flat . This can be done in a skillet also.

While the burgers are cooking in a skillet or grill, cook bacon to desired texture, pour off some of the drippings and add onions and sauté until lightly brown. Place buns on the grill or in the oven, lightly toast.

To complete burger, spread some of the mayo on each side of the bun. Place a patty with some sautéed onions on the bottom bun, top with two slices of Bacon, 2 slices of avocado, tomato and lettuce. Slap on the lid and enjoy.

Basic Shrimp and Sausage Gumbo

2 pounds shrimp, in shells

3 quarts water

2 bay leaves

1 teaspoon lemon juice

1 small onion

salt and black pepper

2 pounds good Cajun sausage

2 pounds okra, sliced

4 tablespoons vegetable oil

4 tomatoes, peeled and chopped

2 onions, finely chopped

1 bell pepper, chopped

2 stalks of celery, ribbed and chopped

1 teaspoon crushed red pepper

4 tablespoons brown roux, see below.

Strained shrimp stock from cooking shrimp, see below.

Gumbo file’

For the Shrimp: Boil the water with bay leaves, lemon juice, onion wedges, salt and pepper. Wash shrimp and add to the pot and boil for 2 minutes. Peel shrimp and put in refrigerator until ready to add to the gumbo. Strain the cooking stock and set aside. Slice the sausage down the middle and grill until juicy and grill marks appear. Chop and set aside.

For the Gumbo: Sauté okra in 2 tablespoons oil in a heavy pan. When soft, transfer to a large pot and add tomatoes. Stir and mix. Heat the remaining 2 tablespoons of oil. Sauté the chopped onion, bell pepper, celery and red pepper until soft, add to the pot.

For the Roux: You may use butter, margarine shortening or vegetable oil. Combine your choice of fat with an equal amount of flour. Melt the fat in a pan over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown, about 20 to 30 minutes. Immediately remove from heat.

Add stock to the gumbo pot stirring into the roux. Add sausage pieces. Bring to a boil, then simmer for 1 1/2 hours, adding more stock if needed. Taste and add gumbo file’ one teaspoon at a time, stirring and tasting after each until desired taste is achieved. Add the shrimp about 5 minutes before serving.

Mushroom Grillades

2 Portobello mushrooms, stemmed, cut in half and sliced (use stems for stock)

4 tablespoons olive oil (or butter)

3 stalks celery, chopped

1 large onion, chopped

1/2 tablespoon minced garlic (2 cloves)

3 tablespoons flour

2 cups mushroom stock

2 cups vegetable stock

1/2 cup red wine (optional)

1 pound shiitake mushrooms, stemmed and sliced  (use stems for stock)

1/2 pound button mushrooms, sliced

1 (28-ounce) can diced tomatoes

1 (8-ounce) can tomato paste

1 roasted red bell pepper, peeled, seeded, diced

1 tablespoon cayenne

1/2 tablespoon thyme

Salt and pepper

1/2 cup cream (optional)

Hot cooked grits or rice

Put mushroom stems in a pot with 4 cups water. Bring to a boil; reduce heat; simmer 25 to 30 minutes. Strain and return liquid to pot. Reduce liquid by half to make about 2 cups of mushroom stock.

Saute portobello mushrooms in heated olive oil(or butter) for 4 to 5 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add celery and onion to oil and wilt down for 4 to 5 minutes. Add garlic and cook 1 minute. Then add flour to make a light roux.

Add mushroom stock, vegetable stock and red wine if using. Stir well to eliminate lumps. Add sauteed mushrooms, shiitakes, button mushrooms, tomatoes, tomato paste, roasted red pepper, cayenne and thyme. Stir well. (Add cream) Simmer over medium heat 35 to 40 minutes. Season to taste with salt and pepper.

Serve over grits or rice.

Savory Squash and Mushroom Bread Pudding

2 1/2 tablespoons butter, some is for a baking pan

 3 cups baby bella mushrooms, cleaned and sliced

 1 cup yellow onion, diced small

 3 cups small yellow squash grated

 6 slices sourdough bread, cut in large cubes

 1/4 cup grated jack cheese

 1/4 cup crumbled goat cheese or farmers cheese

 1/4 cup grated Parmesan

 3 large eggs

 1 1/4 cups milk

 1/2 teaspoon salt

 black pepper

   Butter a 9- by 9-inch baking dish or oven proof glass pie dish. In a heavy skillet, melt butter and saute mushrooms and onion until tender. Turned off the heat and add the squash.

   Layer bread, veggie mixture and cheeses in the baking dish.

   Combine the eggs, milk, salt and pepper; whisk them until blended. Pour the egg mixture over the layered ingredients. Covered and refrigerate 3 hours to overnight.

     Before baking top with grated cheese and a slice of tomato. Preheat the oven to 350 degrees. Bake for about 40 minutes or until top is brown and eggs are firm. .

Cucumber Cream Sauce

This is a great sauce to tone down spicy Taco's and other dishes where plain sour cream is used.

1/2 to 1 cucumber

1/2 cup sour cream

1 tablespoon lemon juice

1 teaspoon grated onion

1/4 teaspoon pepper

Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and remaining ingredients, stirring well. Cover and chill. This is also good on Salmon patties.

My Crawfish Etouffee

1 stick butter

1/2 cup flour

1 lb. crawfish tails with fat

2 Slices bacon chopped

1/4 link Cajun sausage chopped fine

1 medium white onion, chopped

3/4 cup bell pepper, chopped

3 cloves garlic, minced

3/4 cup celery, chopped

1 1/2 cups clam juice or stock made from shrimp heads and shells

1/2 cup cream

1 TBSP Lemon Juice

the green ends of 4 green onions, chopped

1 TBSP chopped parsely

1 TBSP Tabasco pepper sauce

Salt, white pepper and Creole or Cajun seasoning

Render copped bacon and sausage in a heavy Dutch Oven on medium until crispy. Remove on to a towel and add celery, bell peppers and onions and cook on low until tender. Remove Trinity and reserve in a bowl. Melt the butter on medium low in the Dutch oven and add flour and stir slowly until the flour reaches a reddish brown color. ( Think of the color of a penny)

Add garlic and the reserved Trinity and stir on low for one minute. Add the clam juice or stock and and turn the heat up to medium high and stay with it stirring until it comes to a slow bubbling boil. ( you will not know for sure how thick your roux will make the dish unless you follow this step.) Turn down the heat to low simmer.

At this point it is time to check thickness and season. If it is to thick just add a little water or clam juice/stock if you have any extra. Once you are satisfied with thickness, add the Tabasco pepper sauce and reserved bacon, sausage and crawfish stir for a minute or so. Taste at this point and add salt, pepper and seasoning spice small amounts at a time until you are satisfied with the flavors.

Add lemon juice, cream and half the green onions and stir on low for 3 minutes. re-taste for seasoning. turn off heat, cover and let the flavors marry for about five minutes.

While this is happening, I get out the bowls, slice some French bread and place under the broiler and find my Ice cream scoop and ladle. Buy time I find the scoop and ladle it's time to check the toast!

I place a heaping scoop of rice in the center of the bowls and ladle the Etouffee over the top. Since Etouffee means smothered or covered, be generous! Garnish with remaining green onions and parsley and serve with the toasted French bread.

For a Creole twist to the above recipe. I render the bacon and sausage in a separate skillet. When I add the Trinity to the drippings, I add a heaping Tbsp of tomato paste to it as well. I just add the garlic and Juice/Stock to this and stir well and add to the roux to thicken. The finished dish calls for a side of fried okra!