shrimp

Course: 
  • 5 tablespoons vegetable oil
  • 2 lbs fresh okra or 2 10-ounce packages frozen okra
  • 1 1/2 teaspoons. white vinegar
  • 1 lb cooked ham, diced
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons garlic, minced
  • 8 cups water
  • 1 cup canned, drained, chopped tomatoes
  • 2 lbs peeled, deveined (optional) Louisiana Gulf shrimp
  • 1 lb lump crabmeat
  • Tony Chachere’s (or your favorite) Creole seasoning to taste
  • Louisiana style hot sauce, optional
  • Hot cooked Louisiana brown rice, optional

Kitchen Sink Gumbo

Shrimp Okra Crab Gumbo

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Course: 

 

  • 1 cup vegetable oil
  • 1 cup white all-purpose flour
  • 8 cups water
  • 1 large onion, diced medium
  • 2 bunches green onions, chopped
  • 3 stalks celery, chopped
  • Two 1½-ounce bags dried shrimp, reconstituted in hot water
  • 3 dried bay leaves
  • 2 generous tablespoons dried parsley
  • 2 tablespoons Creole seasoning-spice mix
  • 1 tablespoon each salt and black pepper
  • 2 tablespoons Kitchen Bouquet
  • 15 chicken wings, each cut into three pieces at joints
  • 1 pound chicken gizzards (optional)
  • 2 ½ pounds Louisiana smoked sausage, sliced
  • ½ pound Louisiana andouille sausage, sliced
  • 2 pounds gumbo crabs, rinsed, cleaned, broken apart
  • 3 tablespoons file powder, in all
  • 2½ cups 60-70 count cleaned, headless shrimp

Optional accompaniments:

  • Fluffy cooked white rice
  • File powder
  • Louisiana hot sauce

 

 

 Celestine Dunbar's Kitchen Sink Gumbo

  Kitchen Sink Gumbo

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  • 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
  • 1/2 bunch green onions, minced
  • 1/2 cup minced celery
  • 1/2 cup red pepper, cut into strips
  • 1/2 cup lettuce, cut into strips
  • 4 hard-boiled eggs, finely chopped
  • 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
  • 1 tablespoon fresh lemon juice
  • freshly ground black pepper, to taste
  • 8 large iceberg or Boston lettuce leaves

 

 

 

 

 

 

Course: 
  • 2 sticks unsalted butter
  • 1 medium onion, minced
  • 3 ounces Tasso, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups seafood stock
  • 1 cup heavy cream
  • Creole seasoning to taste
  • 3 pounds 16-20 count Louisiana shrimp, peeled and deveined

 

Note: On a diet? Look elsewhere? Ready to indulge? Here you go. This is obscenely good, just mind-bogglingly so. It is also really, really easy and fast.
Serve it over stuffed fish, vegetables, omelets, pasta or add 1 additional cup seafood stock and 1 additional cup heavy cream, call it a soup, and eat it with bread and a spoon.
Life is good.

Louisiana Shrimp and Tasso with Creamsauce

 Louisiana Shrimp and Tasso with Creamsauce

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  • 3/4 cup chopped celery
  • 3/4 cup chopped scallions (white and green parts)
  • 1/2 cup chopped parsley
  • 1 cup chopped yellow onion
  • 1/2 cup ketchup
  • 1/2 cup tomato puree
  • 1/2 cup Creole mustard or any coarse, grainy brown mustard
  • 2 tablespoons prepared horseradish or to taste
  • 1/4 cup red wine vinegar
  • 2 tablespoons paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup salad oil
  • 48 jumbo shrimp, peeled, boiled and chilled 
  • 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

 

Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Galatoire's Shrimp Remoulade 

Galatoire's Shrimp Remoulade  

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Course: 
For the Port Reduction
  • 2 cups Ruby Port (500 ml)
  • 1/2 cup superfine granulated sugar
  • 1½ teaspoons whole black peppercorns
  • 2 fresh Rosemary Sprigs

 

For the Stilton Butter

  • 1 lb. unsalted sweet cream butter
  • 1 cup Stilton Blue cheese, crumbled
  • 1/2 cup crisp bacon, chopped fine
  • 1 sprig Rosemary, chopped fine

 

For the Shrimp

  • 4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
  • 16 Wild Caught (10/15 Count) Louisiana Shrimp
  • 1 tablespoon extra-virgin olive oil
  • 6 oz Stilton Butter 
  • 1 recipe Port Reduction

Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton

Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton

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Course: 

Spice Blend

  • 2 tablespoons sea salt
  • 1-1/2 tablespoons  Spanish pakrika
  • 1 teaspoons  cayenne Pepper
  • 2 teaspoons  Coarse Ground Black Pepper
  • 1/2 teaspoon Ground White Pepper
  • 1/2 teaspoon  Powdered Ginger
  • 1/2 teaspoon Dry Mustard
  • 1 teaspoon  Celery Seed
  • 3 teaspoons  Ground Cardamom

For the shrimp

  • 4 lbs large Louisiana shrimp, heads and shells intact
  • 3 cups melted butter (6 sticks)
  • 1 head of garlic peeled and bruised
  • 3 lemons
  • 1 recipe BBQ  Spice Blend

Louisiana-Style Barbecue Shrimp 

Louisiana-Style Barbecue Shrimp

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Course: 

For the Meuniere Sauce

  • 1 cup white wine
  • ¾ cup veal demi glace
  • 4 tablespoons chopped shallots
  • 1 tablespoon heavy whipping cream
  • 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
  • 1 pound unsalted butter (4 sticks) cut into 8 cubes
  • ½ cup lemon juice

For the Crab Reduction

  • 2 tablespoons unsalted butter
  • 2 shallots, very finely sliced
  • 1 carrot, peeled, finely chopped
  • 1 pound gumbo crabs
  • 4 ounces Jazzmen rice flour
  • 2 tablespoons Cognac
  • 1/2 cup white wine
  • 1 1/2 cups fish stock
  • 1 bay leaf
  • 1 sprig thyme
  • 2 teaspoon tomato paste
  • pinch paprika
  • pinch cayenne pepper
  • ½ cups heavy cream
  • salt and freshly ground black pepper, to taste

For the Squash Sauté

  • 2 small to medium local zucchini
  • 2 small to medium  yellow squash
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste

 

To Finish the Dish

  • Jazzmen rice flour, for dredging
  • kosher salt and freshly ground black pepper
  • 4 large eggs
  • 3 tablespoons water
  • 8 ounces chopped chives, in all
  • 8 ounces chopped parsley, in all
  • 8 ounces chopped garlic, in all
  • 8 ounces clarified butter, in all
  • 4 4-ounce portions puppy drum
  • 8 10/15 count Louisiana shrimp, peeled and butterflied
  • 6 ounces  Meunière Sauce (recipe follows)
  • 6 ounces Crab Reduction (recipe follows)
  • 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
  • Squash Saute (recipe follows)
  • micro greens for garnish (optional)
  • edible flowers for garnish (optional)

 

 

RECIPE NAME 

 

Course: 
  • 6 tablespoons salted butter
  • ¼ cup flour
  • 1 cup onion, chopped
  • ½ cup green pepper, chopped
  • ½ cup celery, chopped
  • 1 tablespoon garlic, minced
  • 1½ cup shrimp medium size, peeled and deveined
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ceyenne
  • 1 teaspoon fresh lemon juice
  • ⅓ cup scallions, thinly sliced
  • 1 tablespoon parsley, minced
  • boiled rice

Shrimp Etouffée

Shrimp Etouffée

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