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

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. : )

Shrimp Pilau

4 thick cut slices bacon

1 cup uncooked rice

2 tablespoons butter

1/2 cup chopped celery

2 cups small shrimp, cleaned and deveined

1/4 cup chopped bell pepper

1/4 cup chopped sweet onion

1/4 cup heavy cream

Salt and pepper to taste

1 teaspoon Worcestershire

1 tablespoon flour

In a heavy skillet fry the bacon until crisp. Transfer to paper towels to drain then crumble and set aside. Cook rice according to package directions, adding some bacon drippings to the cooking water. In the heavy skillet, melt the butter in the remaining drippings and add the celery, onions and bell pepper. Cook a few minutes, until tender. Drizzle shrimp with Worcestershire sauce, then toss with the flour and add to skillet mixture. Stir and simmer for about 5 minutes, add cream and season to taste with salt and pepper. Add cooked rice and mix until mixture is well blended and taste to check seasoning. Add more butter, if desired, and stir in the crumbled bacon.

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.

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.

Easy Rice pudding

‎2 cups of over cooked rice (Add cooked rice + enough water to cover and cook on medium for 30 min.) Drain off any extra water.

1/2 cup sugar

2 eggs, slightly beaten

2 cups milk

1/2 tsp. vanilla

1/4 cup raisins

1/2 tsp. powdered cinnamon

Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.

CWP's Country Captain

This is a new recipe that was just recently tested and proven by my Friend and Foodie, Jim Linton. Thanks for the Habanero addition!

3/4 cup all-purpose flour

1/2 tablespoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless chicken thighs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 cup chopped sweet onions

1 cup chopped green bell peppers

1/2 cup chopped celery

1 bay leaf

1/2 tablespoon curry powder

1/4 teaspoon dried ground thyme

1/8 teaspoon crushed red pepper

1/2 tablespoon minced garlic

2- 12 oz  jars of roasted red peppers with liquid rough chopped

1 tablespoon tomato paste
1 habanero pepper, seeded, ribbed and chopped

1/2 cup chicken stock

1/2 tablespoon dark brown sugar

1/2 cup chopped dried apricots

Cooked long-grain white rice, as accompaniment

4 ounces toasted slivered almonds, for garnish

In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.

In a Dutch oven, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.

Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, crushed red pepper and tomato paste. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic,habanero and cook, stirring, until fragrant, about 30 seconds. Add the roasted red peppers and their liquid, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the chicken and cook, stirring occasionally, until the meat is tender, about 30 minutes. Add the apricots and cook for 15 minutes longer.

Remove from the heat and adjust the seasoning, to taste. Serve hot over the white rice. Garnish with the almonds and serve.

Boudin Sausage

2 pounds pork meat, about 30% fat

     1 1/2 pounds pork liver

     2 tsp. salt

     2 tsp. black pepper

    1 large onion cut up

     3 bunches green onions cut up, divided

     1 tsp ground fennel seed

     1 tsp ground sage

     12 cups cooked rice

     1 tablespoon chopped parsley, divided
     1 tablespoon favorite Cajun spice mix

     1 lot sausage casing

Cook meat, liver, salt, ground fennel, sage,and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice, Cajun spice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming or added to Gumbo's,or soups to precook before grilling as this adds a little more flavor. Do not fry or microwave without some water as it will shrink and burst the casing.

Rice Beignets

1/2 cup uncooked rice

 3 cups boiling water

 1 package active dry yeast

 3 eggs, well beaten

 1/4 cup flour

 1/2 cup granulated sugar

 1/2 teaspoon salt

 1/4 teaspoon cinnamon

 1/2 teaspoon freshly-grated nutmeg

 seeds of one vanilla bean or 1 cap of extract

 oil (for deep-fat frying)

 confectioners' sugar

 Cook rice in boiling water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours. 

 Beat in eggs, flour, sugar, salt, cinnamon, vanilla and nutmeg, adding more flour, if necessary, to make a thick batter. Heat oil to 370 degrees F on deep-fat thermometer. Drop batter from tablespoons into hot oil and fry until golden brown. Drain on paper towels and sprinkle with confectioners' sugar. Serve warm

Kung Pao Crawfish

Ingredients:

1 pound crawfish tails in fat.

1 green bell pepper thin sliced

2 green onions chopped

2 stalks celery, veined and cut in half, then thin sliced.

1 tbs graded ginger

1/2 cup roasted peanuts

2 small dried red hot peppers

1 pinch red pepper flakes or to your taste.

For the season sauce:

2 tbsp soy sauce

1 tbsp rice or any white wine

1 tbsp light brown sugar

1 tbsp corn starch

1/2 tsp Sesame oil

1 tsp White vinegar

Marinate:

1 1/2 tbsp corn starch

1 tbsp soy sauce

Directions:

Mix the craw fish with corn starch and soy sauce and marinate for 1/2 hour.

Mix the seasoning sauce and set aside.

Heat a little oil in a wok and stir fry the crawfish until it is light brown, remove and set aside.

Heat a little oil in a wok, stir fry the veggies until they are slightly tender.

Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.

Add the seasoning sauce, stirring until thick.

Add the crawfish, stir until thoroughly heated.

Add hot peppers and flakes cook for 1 minute.

Turn off the heat, add peanuts, mix well and serve over white steamed rice.

Seafood Dirty Rice

1/2 cup bacon, chopped

1/2 cup chicken livers

1/2 cup shrimp, chopped

3 1/2 cups fish stock

1 cup Shock Top beer

1/4 cup onions, minced

1 tablespoon garlic

3 cups rice

2 tablespoons butter

1/4 cup parsley, chopped

salt and black pepper, to taste ( some crushed red Pepper if you want to hot it up)

Cook off bacon. Add chicken livers and cook through. Remove, chop, and return to pan. Add shrimp and season with salt and pepper. Add onions and garlic and sauté. Stir in rice, butter, and fish stock. Then pour the beer into the fish stock. Bring to a simmer. Cover and finish in 400º oven for 20 minutes. Season with parsley, salt, and pepper.

Andouille Rice Cakes

3 1/4 tablespoons vegetable oil

1/2 cup chopped onions

1/2 cup chopped bell peppers

1 rib celery, chopped

4 ounces Andouille or other spicy sausage chopped

2 cups chicken or seafood stock

2 teaspoons salt

Hot sauce to taste

1 1/4 tablespoons all-purpose flour

3 cups cooked long-grain brown rice

2 tablespoons chopped green onions shopping list

2 tablespoons chopped parsley

Seasoned flour or bread crumbs for dredging

Vegetable oil for frying

Heat 2 tablespoons of the vegetable oil in a saucepan over medium heat. Add the onions, bell peppers and celery and cook, stirring, until they are soft, about 5 minutes.

Add the andouille and cook for about 5 minutes, stirring occasionally. The mixture will become brown. Add the chicken stock, salt and hot sauce and bring to a boil.

In a small skillet, combine the remaining 1¼ tablespoons of vegetable oil and the unseasoned flour over medium heat and make a blond roux. Add this roux to the andouille mixture and simmer for about 5 minutes, stirring until the mixture thickens.

Remove from heat. Cool, stirring occasionally, for about 20 minutes. Once the mixture has cooled down, add the rice, green onions and parsley. Mix well.

Cover and refrigerate until the mixture has cooled completely. Form the rice mixture into 2-inch patties (about l4 patties). Lightly dredge or sprinkle lightly with the crumbs or seasoned flour.

In a nonstick skillet, heat 2 to 3 tablespoons of the vegetable oil over medium-high heat and pan-fry 2 to 3 patties at a time, for several minutes on each side until lightly browned. Repeat the process until all of the patties are cooked.