Here’s the back of the napkin scribblings from the last boil:
- Add water to pot, turn on burner
- as water comes to boil, add powder, salt and splashes of liquid crab boil
- add bay leaf, whole red potatoes, halved onions, halved lemons, garlic
- test potatoes for doneness, once done…
- add crawfish and cook 5-8 minutes
- cut off heat and soak 30 minutes
- add sausage, mushrooms, corn and whatever else while soaking
- check saltiness and add more if necessary
- 1 lb. lima beans, soaked overnight
- 3 lbs. head-on medium shrimp
- 1 smoked ham hock
- 6 cups
chicken stock water
- ½ lb. pork (or turkey) tasso, diced
- 1 lb. smoked sausage, sliced
- ½ cup onion, chopped
- ½ cup bell pepper, chopped
- ¼ cup celery
- ¼ cup green onion
- 1 jalapeño
- 4 cloves garlic, minced
- ¼ cup fresh parsley
- thyme, to tase
- Joe’s, Tony’s (creaole seasoning)
- ¼ cup vegetable oil
- ¼ cup flour
- In big stock pot, cover ham hock with
chicken stock water, simmer on low for 1 hour.
- Peel shrimp, reserving ½ shells and heads. Dash shrimp with creole seasoning and place in fridge. Place shells and heads in pot with 6 cups water, bring to a boil, lower to a simmer and cook for 30 minutes. Skim impurities that rise to surface.
- Make a medium dark brown roux in heavy stock pot or dutch oven. After roux has reached proper brownicity, fold in onion, bell pepper, celery, green onion, jalapeño, garlic, and thyme. Cook 5 minutes, stirring constantly.
- Turn up the heat on the roux mixture and add beans, meat. Slowly cover with strained shrimp stock and ham hock stock. Add hock ad-hoc. Bam!
- Simmer for 1 to 1 ½ hrs, skimming impurities that rise to surface.
- Add shrimp and simmer for 20 more minutes, or until pink.
Serve over rice, and top with parsley before serving. Whip up some cornbread, too. You won’t regret it.
Finally documented my go-to read beans recipe today in the kitchen. It’s cooking now, so we’ll see if there’s any need for adjustment to the below in a few hours. I usually get the beans going to a boil as I’m prepping the rest of the veggies.
- 1 lb dark red kidney beans
- 6 cups water
- 1/2 bottle red wine
- 1 large onion, chopped (3 cups)
- 1 large bell pepper, chopped (2 cups)
- 4-5 ribs celery, chopped (1 1/2 cups)
- 1 1/2 Tbsp. garlic, minced
- 4 bay leaves
- 1/2 Tbsp. fresh thyme
- 1 tsp. ground black pepper
- 1/2 tsp. cayenne pepper
- 2/3 lb. andouille sausage, chopped into 1/2 inch pieces
- 1/2 lb. ham, cubed into 1/4 pieces (ham hock, ham steak, something smoked and w/ a bone is best)
- Gumbo filé
- 1/4 cup parsley, chopped
- 1 carrot, diced
- 1 jalapeno, chopped
- 2-3 slices bacon, raw
- Soak beans in water overnight. Drain, rinse and place in stock pot with water. Bring to a boil.
- Add everything except parsley.
- Simmer uncovered for 4-6 hours, stirring occasionally.
- Add parsley just before serving in a bowl under white rice. Add filé to taste. Cornbread and hot sauce is also encouraged.
Makes 12 servings.
- 5 lbs Sweet potatoes
- 1/2 cup (1 stick) Butter
- 1 lb. Andouille sausage, sliced
- 1 cup Celery, finely chopped
- 1 cup Onion, finely chopped
- 12 cups Chicken stock
- 1/2 cup Molasses
- Kosher salt and White pepper to taste
- Place the whole unpeeled sweet potatoes in a baking pan and bake at 350° for 1 hour or until easily pierced with a knife. Let cool, peel and chop the potatoes.
- Melt the butter in a large saucepot and add the sausage. Cook until the sausage is brown. Add the celery and onion and sauté for 10-15 minutes or until tender. Add the sweet potatoes and chicken stock. Bring to a boil and reduce the heat. Simmer for 5 to 10 minutes.
- Purée the soup with an immersion blender or in batches in a food processor. Stir in molasses, salt and pepper. Simmer for 10 minutes or until heated through.
Recipe from the Palace Café’s Chef Darin Nesbit.
- 3 small chickens, or 4 lbs.
- Tony’s or Seasoning Mix
- 3/4 cup butter
- 3/4 cup flour
- 2 cups onion, finely chopped
- 3/4 cup celery, finely chopped
- 3/4 cup bell pepper, finely chopped
- 2 tsp minced garlic
- 1/2 tsp rubbed sage
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp white pepper
- 2 tsp salt
- 1 lb mushrooms, sliced
- 1/2 cup green onions, thinly sliced
- 1/2 cup parsley, chopped
- Rub chicken pieces with spices and arrange in roasting pan(s). Roast in pre-heated 400˚ oven for 30 minutes or until skin is brown.
- Make a dark roux with flour and butter. When proper color is attained, add celery, onions, and bell pepper. Cokk 20 minutes, stirring and scraping the bottom of the pot occasionally. Add garlic, sage, thyme, black and white pepper, and salt. Slowly stir in 4 cups of stock, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occosionally. Add the mushrooms, green onions and parsley and cook for minute. Remove pot from heat.
- Pour the sauce over the chciken halves in the roasting pan and return the pan to the oven, reducing heat to 350˚. Roast 20 minutes or until chicken is thoroughly done. Serve with steamed rice, spooning lots of sauce over the rice and the chicken.
From: Gumbo Shop: Traditional and Contempory Creole Cuisine
This is a variation on a recipe from the Cotton Country Collection cookbook credited to Mrs. J.M. deBen from New Orleans, Louisiana. Her version originally called for 6 dozen oysters, no sausage, and bacon drippings as opposed to the sausage drippings used here. Aunt Annie claims that 2 pints of oysters is plenty, and if this anything like the version she used on Christmas day, 2009, I’d say she’s right. It was delicious.
- 3 large onions, finely chopped
- 1 bell pepper, finely chopped
- 1 bunch green onions, chopped
- 4 ribs celery, finely chopped
- 3 cloves garlic, pressed
- 1/2 bunch parsley, chopped
- 1/2 tsp. sugar
- 2 pints oysters
- 1 lb rolled pork sausage (raw breakfast sausage)
- 1 loaf stale french bread
- 2 -3 eggs
- Crumble sausage into pan and brown, 5-7 minutes. Remove from pan and set aside. Sauté onions, bell pepper, green onions and celery in sausage drippings (or butter) until tender. Add garlic, parsley, salt, pepper, sugar and simmer until wilted.
- In a separate pan, heat oysters in their juice and let simmer until their edges curl. Remove and cut into pieces. Break the bread into small pieces and soak them in the hot oyster liquid. Squeeze out the excess liquid. Add to the vegetable mixture. Stir in the chopped oysters. Add the eggs, starting with 2, and mix well. Check the seasoning, adding more salt and pepper if desired.
- Bake at 350º in a casserole until brown and crusty, about 45 minutes.
- 2 (10 oz) packages frozed chopped spinach
- 4 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 Tbsp chopped onions
- 1/2 cup evaporated milk
- 1/2 tsp black pepper
- 3/4 tsp celery salt
- 3/4 tsp garlic salt
- 1 tsp Worcestershire sauce
- Cayenne pepper
- 6 oz pasteurized processed Mexican-style cheese, such as Velveeta Mexican Mild, cut into pieces
- Buttered bread crumbs
- Preheat oven to 350º. Coat a 9-inch square casserole dish with nonstick cooking spray.
- Cook the spinach according to the package directions. Drain and reserve 1/2 cup of the liquid from the pot.
- Melt the butter in a saucepan over low heat. Add the flour, stirring until blended and smooth, but not brown. Add the onions ann cook until soft but not browned. Add the milk and reserved liquid from the spinach, stirring constantly to avoid any lumps. Cook, stirring until smooth and thick. Add the pepper, celery salt, garlic salt, Worcestershire, and the salt and cayenne to taste. Add the cheese and stir until it is completely melted.
- Pour into the prepared casserole and top with buttered bread crumbs. Bake until bubbly, about 30 minutes. Serve warm.
From Cooking up a Storm (page 245), originally from River Road Recipes.
- 1 8 oz package Philadelphia cream cheese, at room temperature
- 1 8 oz container Creole cream cheese, or 4 oz ricotta cheese and 4 oz creme fraîche, at room temperature
- 2-3 Tbsp chopped, oil-packed sun-dried tomatoes
- 2 Tbsp thinly sliced green onions (white and green parts)
- 2 Tbsp Worcestershire sauce
- 1-2 tsp of a combination of chopped fresh rosemary, parsley, thyme, and chives
- Kosher salt
- Cayenne pepper, red pepper flakes, or hot sauce
- 1/4 tsp granulated garlic, or to taste
- Assorted crackers for serving
Blend all ingredients in a large mixing bowl. Transfer to a serving bowl and serve with assorted crackers.
- 6 tbsp unsalted butter
- 1 1/2 cups yellow onions, finely chopped
- 3/4 cup green bell pepper, finely chopped
- 3/4 cup celery, finely chopped
- 1/2 tsp salt
- 1/4 tsp cayenne
- 2 bay leaves
- 1 tsp garlic, minced
- 1/2 cup green onions, finely chopped green tops and whites
- 1/4 cup parsley, finely chopped
- 1/2 cup chicken or vegetable stock (or canned low-sodium chicken broth)
- 6 cups stale French bread, cubed
- 1 large egg
- 1 pint fresh oysters, drained, and their strained liquor
- 1 cup Parmesan cheese (grated)
- Preheat oven to 200°. Arrange bread on sheet pan and place in oven to dry, about 45 minutes or until crisp.
- Heavily butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
- Melt the remaining 5 tablespoons of butter in a large, heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, cayenne, and bay leaves to the pan and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, green onions, and parsley, and cook, stirring constantly, for 1 minute. Stir the chicken stock and the oyster liquor into the vegetables and simmer until heated through. Turn heat to low, add oysters and cook until ends of oysters start to curl, 2-3 minutes. Remove from heat.
- Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the cheese. Pour the oyster dressing into the prepared pan and refrigerate at least 1 hour (can be prepared the day before).
- Cover with foil and bake in 350º oven until golden brown and bubbling on top, about 30 minutes. Remove foil and bake another 10 minutes or until top is golden and bubbly.
- Remove the pan from the oven and let rest for 10 minutes before serving.
Recipe excerpted from Prime Time Emeril