Tuesday, March 10, 2015

Seafood Fest ~~fruits de mer fest


Apron by ClemmieV's

fruits de mer Fest

Seafood Fest

SHRIMP CREOLE
1lb. shrimp cleaned & shelled
1 large tomato (chopped) ½ green pepper (chopped)
2 green onion (chopped)
2T. oil                          
1 clove garlic
1 T. tomato paste           
½ c. white wine
Cajun seasoning to taste
Heat skillet to 250 degrees.
SautΓ©’ garic, green pepper and onion in oil for 3-4 minutes. Add tomato and cook 3 minutes until tender. Add tomato paste, wine, and seasoning. Bring to simmer. Add shrimp and simmer 4-5 minutes. Serve over rice Serves
 


fruits de mer Fest


 
Microwave Roux
2/3 cup flour  
¾ cup oil Mix to make paste  6minutes in microwave watch & stir often  

SEAFOOD GUMBO
1lb. peeled shrimp                                 
6 oz. crab meat
1 pt. fresh oysters, opt                                  
 2 tsp. salt ½ c. flour                                           ½ c. cooking oil 2 c. chopped onions           
 5 or 6 cloves garlic, minced            
4 c. hot water                      
10oz. pkg. frozen cut okra ¼ tsp black pepper                              
1tsp. red pepper
½ c chopped bell peppers and jalapeno
2 cans Ro-tel tomatoes and chilies 

Roux: In heavy 4 quart Dutch oven combine flour and oil. Cook over medium heat, stirring often for 30 minutes or until a dark reddish brown roux is formed.  Add onion peppers and garlic. Cook and stir over medium heat for 10 minutes or until vegetables are tender.  Stir in hot water and Ro-tel tomatoes. Stir in okra, salt, black pepper and red pepper. Bring to a rolling boil, reduce heat, cover and simmer for 1 hour. Add seafood and cook until shrimp turns pink. Serve with rice.                                          

Faire bouillir la langouste (Crawfish boil)




CHICKEN AND SAUAGE GUMBO 1 large whole chicken             1 pkg Eckage sauage ½ c. flour                                        ½ c. cooking oil 2 c. chopped onions              2 celery stalks chopped            ½ c chopped bell peppers   3 green onions chopped 1 T. parsley                        
 salt and pepper to taste                       
 Boil 1 chicken until tender, Debone & remove skin

Save juice In heavy 4 quart pot combine flour and oil. Cook over medium heat, stirring often for 30 minutes or until a dark brown (be careful not to burn). Blend Roux with onions and celery. Stir well. Let simmer until veggies are tender. Gradually add water from chicken and cook about 20 minutes. Add chicken and sausage and cook about 20 minutes more. Just before serving add green onions and parsley and cook 5 minutes more.  2 cans okra    and/or 1 can chopped tomatoes can be added with meat.   Serve with rice.     
pattes de crabe

  

SHRIMP ETOUFEE 
1 small jar Plicate sauce, mild, med. or hot   
1 stick margarine per pound of shrimp
1 can Cream of mushroom soup
1 can Cream of shrimp or celery soup
1 c. Prego or Ro-tel diced tomatoes and chilies
2 onions, chopped                      
1 bell pepper chopped 2 stocks celery                          
 1 T. sugar
2 bunches green onions, chopped including tops
1 to 2 lbs peeled shrimp
gombo; soupe au gombo 
 
SautΓ©’ 2 cups chopped onions and bell pepper in margarine.  In large saucepan, simmer mushroom soup, shrimp or celery soup, tomatoes and picante sauce. Add sautΓ©ed onion and shrimp. Cook until done Add green onions.


                                              Aprons by ClemmieV's


 

Monday, January 26, 2015

Valentines' Day

 Valentine's Day  ~~~~ Looking for that special gift ?
    Flowers are wonderful; Candy is fun, but don’t' last
 
 
Adorable coin purses for that special someone

 
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I will be your ladybug

 



 
Joie de Vivre is a French phrase often used in English to express a cheerful enjoyment of life; an exultation of spirit.
Joie de Vivre
A little French
 

Add candy kisses for extract love
  



You hold my Heart


 

 
You make my heart sing

 


Love is in the AIR


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Elephants of Joy