CRABMEAT AU GRATIN
OYSTERS ROCKEFELLER
ANGELS ON HORSEBACK
CRAB IMPERIAL
SHRIMP BOULETS
SEAFOOD JAMBALAYA
SEAFOOD GUMBO
SHRIMP STEW
NEW ORLEANS BBQ SHRIMP
COURTBOUILLON OF LOUISIANA SEAFOOD
CRABMEAT AU GRATIN
½ pound Fresh Crabmeat
1 small onion finely chopped
1 ¼ cup milk
½ teaspoon mustard
2 teaspoons lemon juice
½ cup chedder cheese finely grated
Thin slices of lemon
3 tablespoons butter
¼ cup flour
Salt and Pepper
Dash of Worcesterchire sauce
½ cup fresh bread crumbs
Paprika
Parsley
Remove all meat from crabs and claws, both brown and white.
Melt butter and fry onion till soft.
Stir in flour and cook 1 minute.
Add milk and bring to boil.
Stir in salt, pepper, Worcesterchire, mustard, and lemon juice. Simmer 2 minutes
Add crabmeat and heat thoroughly
Spoon into 4-6 small flameproof dishes or scallop shells
Mix bread with cheese and good shake of paprika. Spoon over crab mixture
Place under broiler till topping is browned
Garnish with parsley and lemoin slices
Serves 4-6
OYSTERS ROCKEFELLER
2 dozen oysters -raw on half shell
1/4 cups of shallots-minced
1/4 cup of celery-minced
2 cups of fresh spinach
1/4 cup of bread crumbs
2 tbls.melted butter
open oysters discard top shell, and place on baking dish/saute shallots,celery, and spinach in butter about 5 minutes/place in blender, and puree/top oysters with mixture/dot with butter, and bread crumbs, and bake at 375 for 15-20 minutes
ANGELS ON HORSEBACK
1 pt. oysters
2 tsp. chopped celery
1/2 tsp. salt
Dash of pepper & paprika
Bacon slices, cut in half
Drain oysters on paper towels. Sprinkle with salt, pepper, paprika & celery. Roll bacon around each oyster & secure with toothpick. Place under broiler for 8-10 minutes, or until bacon is crisp. Turn carefully & broil other side for 4-5 minutes, or until bacon is crisp.
Crab Imperial
2 Tablespoons butter
1 heaping Tablespoon flour
1 heaping Tablespoon flour
1/2 -3/4 cup milk
6 Tablespoons mayonnaise
1 teaspoon mustard
tiny bit worcestershire sauce
a squirt of lemon juice
a little parsley
1lb crab meat
cracker crumbs
Melt 2 Tablespoons butter over low heat. Take off heat. Add 1 heaping tablespoon of flour and blend together. Add 1/2 to 3/4 cup of milk, put on low heat, stirring constantly till thickened. Remove from heat and add 6 tablespoons mayonnaise and 1 teaspoon mustard and a tiny bit of worcestershire and a squirt of lemon juice. Also a little parsley. Fold in 1lb of crab meat. Put in buttered baking dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350 degrees for 20 minutes.
SHRIMP BOULETS
1 cup unbleached all-purpose flour1 cup unbleached all-purpose flour
¼ cup cornmeal
1/3 cup dry milk powder
2 tsp double-acting baking powder
1 tsp salt (less, if desired)
1 cup chopped boiled shrimp (more, if desired)
2 tbs minced parsley
¼ cup small green onion tops or chives, minced
¼ cup finely chopped white part of green onions
¼ cup finely chopped green pepper
¼ cup finely chopped red pepper
2 tbs vegetable oil
2 eggs
3/4 cup shrimp stock
3 or 4 drops of hot sauce (Crystal Brand)
Oil for frying
Mix the dry ingredients in a large mixing bowl. Stir in the shrimp,
parsley and onion tops or chives.Sauté the remaining vegetables in the oil for about two minutes. Set aside to cool.Beat the eggs, mix in the shrimp stock and the sautéed vegetables with the oil in which they were cooked.Stir the egg mixture into the dry ingredients, along with the Hot Sauce. Drop by tablespoons full into hot fat (about 375 degrees). Fry until golden brown, turning once. Serve hot.
Seafood Jambalaya
2 tablespoons butter
1 pound andouille sausage, in 1/4-inch slices
1 large bell pepper, any color, in large dice
1 large onion, in large dice
3 ribs celery, in large dice
1 small head garlic, cloves peeled and minced
Creole seasoning, to taste
Kosher salt and freshly ground black pepper, to taste
2 large tomatoes, cored, peeled, seeded and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)
2 bay leaves
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1. Combine the butter and sausage in a Dutch oven or a heavy-gauge pot over high heat and sauté for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Sauté, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
2. Add the tomatoes, shrimp, fish, and bay leaves, and stir. Add the rice, stir gently and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
Seafood Gumbo
3 large Onions, chopped
5 stalks Celery, chopped
2 bell peppers, chopped
5 lbs. gumbo (small) shrimp, peeled, raw
4 lbs. bulk crab meat, cleaned
2 pints oysters, shucked
2 tablespoons cooking oil
1-2 heaping cooking spoons flour
4 cloves garlic, chopped
½ cup parsley, chopped
3 cups onion, chopped
2 teaspoons Tabasco pepper sauce
1 teaspoon Worcestershire sauce
2 gallons boiling water
Salt and pepper as desired
2 tablespoons gumbo file'
Heat oil and flour in a heavy pot and cook over medium fire till a dark roux is formed, about 20 minutes. Stir constantly to prevent scorching. The roux should be the color of brown wrapping paper.
Fry garlic in the roux until starting to brown. Add onions and cook for about 10 minutes. Add celery, bell pepper, one teaspoon black pepper, and one cooking spoon salt, 2 teaspoons Tabasco sauce, 1 teaspoon Worcestershire sauce. Cook for approximately 10 minutes.
Add 1½ gallons boiling water Add shrimp and allow to return to boil. Cook 20 minutes. Add crab meat and boil additional 15 minutes.
In a separate pan, while cooking shrimp and crab meat, boil oysters in ½ gallon water just till they curl. Add oysters and cooking water into gumbo. After adding to gumbo, add bell pepper and parsley, cook for 15 minutes.
At the very last, add file', stir well and remove from heat. Allow to "set" 15 minutes. Serve over a large spoon of fluffy rice in each serving bowl.
Reheat gently, simmering slowly.
Shrimp Stew
1 lb. Peeled Shrimp 70-90 count
1 whole Onion, French cut
¼ Red Bell Pepper, French cut
¼ Green Bell Pepper, French cut
1 qt. Shrimp Stock
1 cup Roux
6 Whole Boiled Eggs, peeled
Salt
Cayenne
Black Pepper
Green Onions, chopped
Prepare roux, when desired color is reached add onions, bell pepper and spices to taste (salt, cayenne, black pepper) Cook until onions and bell pepper are soft. Add shrimp stock, and eggs. Cook covered over medium/low heat for one hour. Add shrimp and boil for 20 minutes. Remove from heat and sprinkle with finely chopped green onion. Serve over rice.
Basic Roux: 1/2 all purpose flour and 1/2 cooking oil. Cook over medium heat in a heavy pot stirring constantly to prevent scorching until a deep rich brown color is attained. Roux should be about the color of brown wrapping paper.
Shrimp Stock: Boil shrimp heads and peelings seasoning with onion, celery, salt, pepper and bay leaves for 30 minutes. Strain well before using.
New Orleans Style BBQ Shrimp
1 pound shrimp (21-25/pound or larger), heads-on
1 stick butter or margarine, or 2 tablespoons olive oil
Pinch of crushed red pepper, cayenne pepper, salt, white pepper, and black pepper
1 tablespoon chopped, fresh garlic
Dash of Worcestershire sauce and lemon juice
4 ounces beer
Saute shrimp in butter (w/"pinch" items) 4-5 minutes. Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more minute. Add "dash" items and beer (if using) and cover. Simmer 2-3 more minutes. Dish is best when refrigerated overnight, then reheated, as it intensifies flavors. Reheat directions: Place in preheated 400 degree oven for 6-8 minutes, or until butter bubbles.
COURTBOUILLON OF LOUISIANA SEAFOOD
2 - 2 lb bone-in catfish
1 cup diced tomatoes
1 lb jumbo lump crab
1-8 ounce can tomato sauce
1 lb (21-25 count) shrimp, peeled
1-8 ounce Rotel tomato
3/4 cup oil
1/2 cup diced andouille
3/4 cup flour
1 tsp dried basil
1 cup chopped onions
2 bay leaves
1 cup chopped celery
2 1/2 qts fish stock
1/4 cup chopped red bell pepper
1 cup chopped green onions
1/4 cup chopped yellow bell pepper
1 cup chopped parsley
2 tbsps diced garlic
salt and cracked black pepper to taste
In a one gallon stock pot, poach catfish in fish stock 10-15 minutes.
Remove fish, allow to cool then debone. Reserve meat for later use and
return the bones to the stock pot and allow to simmer while creating the
roux. In a one gallon, heavy-bottom sauce pan heat oil over medium high
heat. Using a wire whisk, add flour, stirring constantly until dark brown
roux is achieved. Add onions, celery, bell pepper and garlic and saute
until vegetables are wilted, approximately three to five minutes. Add
tomatoes, tomato sauce, Rotel, andouille, basil and bay leaves blending
well into roux mixture. Slowly add fish stock, a little at a time,
stirring constantly until well incorporated. Bring to a low boil, reduce
to simmer and cook thirty minutes. Add fish stock to retain volume. Add
green onions and parsley and season to taste using salt and pepper. At
that point add catfish, crabmeat and shrimp. Cook an additional ten
minutes, stirring occasionally. Correct seasonings if necessary.
Serve over hot white rice or pasta.