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.
Sauté’ 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 

 

Sauté’ 2 cups chopped onions and bell pepper in margarine.  In large saucepan, simmer mushroom soup, shrimp or celery soup, tomatoes and picante sauce. Add sautéed onion and shrimp. Cook until done Add green onions.


                                              Aprons by ClemmieV's