Creole Shrimp and Okra

Source: Cooking Light, May 2016
Made this with tomatoes and okra from my garden and loved it!!

Crawfish Enchiladas

1/4 pound (1 stick) unsalted butter

1 cup finely chopped onions

1 cup canned green chiles, chopped

3/4 cup finely chopped green bell peppers

2 3/4 teaspoons of salt

2 3/4 teaspoons of white pepper

1 1/2 teaspoons ground red pepper (cayenne)

3/4 teaspoon dried oregano leaves

1/2 teaspoon minced garlic

3 cups heavy cream

1 cup dairy sour cream

8 cups grated Monterey Jack cheese or other white (preferably non-processed) cheese (2 pounds) 2 pounds peeled crawfish tails

2/3 cup very finely chopped green onions

1/2 cup cooking oil

20 (6-inch) corn tortillas (photo from original post shows flour tortillas in assembled photo)

Directions

In a large skillet melt ½ stick of the butter.  Add the onions, green chiles, bell peppers, 1 1/4 teaspoon of salt, 3/4 teaspoon of white pepper, 1/2 teaspoon of red pepper, 1/4 teaspoon of oregano and the minced garlic.  Sauté over medium heat for 10 minutes, stirring often.  Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly.  Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes.  Add 3 cups of the cheese and stir until melted.  Set the sauce aside.

In a 4-quart saucepan melt the remaining ½ stick butter.  Add the crawfish, green onions and the remaining 1 1/2 teaspoon of salt, 2 teaspoons of white pepper, 1 teaspoon of red pepper, and 1/2 teaspoon of oregano .  Sauté over medium heat for about 6 minutes, stirring occasionally.  Add the cheese sauce to the crawfish mixture and stir well.  Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally.  Set aside.

In a small skillet heat the oil to 325º.  Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels.  Spoon about ⅓ cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate.  Cover the tortilla from end to end with a generous amount of additional sauce.  Then sprinkle it with ¼ cup cheese.  For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes.  Or, bake the enchiladas in a 350º oven until cheese melts, about 5 to 8 minutes.  Serve immediately.

Source: http://elizabethsedibleexperience.blogspot.com/search/label/Crawfish

PALEO CAJUN SHRIMP AND GRITS

Prep time:  30 mins        Cook time: 30 mins       Servings: 4-6

Ingredients:
TOPPINGS:
- 4 strips bacon, cooked and chopped (save the bacon fat!)
-1/4 cup chopped fresh parsley (for garnish, optional)
- Hot sauce (for serving, optional)

GRITS:
- 1 Tbsp. lard/bacon fat or tallow
- 1/2 small onion, finely chopped
- 3 cups riced cauliflower
- 1 1/4 cup almond flour
- 2 1/2 cups chicken broth
- 1/4 tsp. garlic powder
- Sea salt to taste
- Ground pepper to taste

 SHRIMP:
- 2 Tbsp. lard/bacon fat or tallow
- 1 lb. large shrimp, peeled and deveined, tails removed
- 1/2 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 Tbsp. lemon juice

SHRIMP SEASONING:
- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tsp. paprika
- 1/4 tsp. cayenne (or more if you like it hot!)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/8 tsp. red pepper flakes (optional)

Equipment:- Food processor or blender
- Medium saucepan
- Measuring cups and spoons
- Chef knife
- Cutting board
- Small mixing bowl
- Stirring spoon
- Large skillet

Directions:
TO MAKE THE GRITS:
1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
2. In a medium saucepan over medium high heat, warm 1 Tbsp lard/bacon fat or tallow and then saute the onion for about 3 minutes. Add the riced cauliflower and stir to combine.
3. Add the chicken broth to the pan, stir to combine and then bring to a boil. Add the almond flour and seasonings and stir to combine.
4. Cover the pan and allow to simmer for 15 minutes, stirring occasionally. If grits are too thin for your liking add morealmond flour, if too thick add more broth. Taste and add sea salt and/or pepper to your liking.

TO MAKE THE SHRIMP:
1. Rinse shrimp and pat dry. Mix seasoning ingredients in small bowl and sprinkle the mixture over the shrimp, tossing to coat.
2. Heat a large skillet over medium heat and warm 2 Tbsp. lard/bacon fat or tallow  Add the shrimp, onion and garlic to pan and cook until the shrimp turn pink. Add the lemon juice to the pan and saute the shrimp for another 2-3 minutes or until cooked through. Remove from heat.

TO SERVE:
1. Add a large scoop of grits to a bowl and add a serving of shrimp on top. Garnish it with some crumbled bacon and a few pieces of parsley (optional). Serve with your favorite hot sauce for some added heat.

Source: http://www.paleocupboard.com/cajun-shrimp-and-grits.html

New Orleans BBQ Shrimp

Ingredients:
Cajun Injector Creole Garlic Marinade
1/2 fresh lemon
1/2 stick butter
2 dozen jumbo shrimp in shells
black pepper to taste

Steps:
Wash shrimp thoroughly. Pinch off portion of head from the eyes forward. Melt butter in a large skillet. Place shrimp in a single layer in the butter. Shake marinade well and pour over shrimp until almost covered. Cover the top with black pepper. Mix all ingredients well. Cook for 5 minutes, occasionally shaking skillet in a back and forth motion - DO NOT STIR. Just before removing shrimp from heat, squeeze 1/2 lemon on top of shrimp and sauce. Remove from heat, serve immediately in bowls with hot French bread on the side.

Cajun Snapper with Red Beans and Rice

Ingredients
2 10-oz. fresh red snapper filets
2 tsp. Creole or Cajun seasoning
1 14.8-oz. pouch cooked long grain rice
1 15-oz. can red beans, rinsed and drained
2 lemons
Italian (flat-leaf) parsley (optional)
2 Tbsp. butter, melted

Directions
1. Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.

2. Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.

3. Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.

4. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.

Nutrition Facts
Calories 447, Total Fat (g) 11, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 68, Sodium (mg) 1055, Carbohydrate (g) 51, Total Sugar (g) 4, Fiber (g) 6, Protein (g) 38, Vitamin A (DV%) 0, Vitamin C (DV%) 18, Calcium (DV%) 11, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet

bgh.com

Hoppin' John Salad

Prep Time: 30 minutes
Chill Time: 2 hours
Yield: Makes 8 servings
Ingredients
1/2 cup uncooked long-grain rice
1/4 cup fresh lemon juice
1/4 cup olive oil
1 jalapeño pepper, seeded and minced
1 garlic clove, pressed
1 teaspoon salt
1/4 teaspoon pepper
1 (15-oz.) can seasoned tiny field peas, drained and rinsed
1/2 cup chopped celery
1/2 cup loosely packed fresh parsley leaves, chopped
1/4 cup chopped green onions
Preparation
1. Prepare rice according to package directions.

2. Meanwhile, whisk together lemon juice, olive oil, jalapeño pepper, garlic, salt, and pepper in a large bowl. Stir in rice, peas, celery, and parsley until blended. Cover and chill 2 hours. Sprinkle with green onions just before serving.

Crawfish/Shrimp Cornbread Dressing

1 pound small shrimp
1 pound Louisiana crawfish
1 bell pepper chopped
2 stalks celery chopped
1 onion chopped
1 clove of garlic minced
1 bunch scallions (green onions)
2 1/2 cup chicken broth
1/2 tsp poultry seasonings
Tony's seasoning to taste or your choice Cajun seasoning
double recipe of homemade cornbread

Make your corn bread ahead of time so it can cool. I make my own chicken broth by boiling approximately 3 ribbed chicken breast with onions, bell peppers and celery in it. (I take the chicken out after done and refrigerate and keep for chicken salad). Crumble up your cornbread in a baking pan. Add chopped vegetables, crawfish, shrimp and broth including the cooked vegetables from the broth. Season with Tony's and poultry seasoning. Mix it well. You want it to be really wet. The cornbread will soak up alot of the juices. If there is not enough broth you can add milk to it. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook about another 15 minutes to brown the top. The cooking time may vary as you do not want it to be dry. You want to make sure the dressing stays moist. Great with barbeque brisket as a side dish or stuffed in a bell pepper.

Source: Tesse Duhon at RealCajunRecipes.com

Sausage Fried Rice

I love this recipe! It makes a bunch too.

5 cups cold cooked rice (might need 6 cups)
1 pound bulk sausage spicy or mild
1 package cole slaw mix containing both the shredded cabbage and carrots or make your own
1/4 cup Soy sauce (may be more adjust to taste)
1 10 oz can bean sprouts drained
1 small bag frozen peas
4 or 5 eggs scrambled
3 stalks green onion using both the green and white part

Important: Do not use freshly made hot rice or the fried rice will turn out gummy. Cold leftover rice works perfect.

Brown the sausage, scramble the eggs and chopped the green onions before getting started on mixing the rice and other ingredients. Once this is done, get a large nonstick frying pan or electric skillet and coat it with olive oil.

Stir fry the cole slaw mix just until the cabbage is tender. Depending on the size of the frying pan, you might want to make the fried rice in two batches. If you do this, remove half of the stir fried cole slaw mix from the frying pan and use half of the following approximate amounts.

Add cold rice. Add some soy sauce to help break the rice upand give it some color, add browned sausage and mix well. Once the rice is broken up and well mixed, add the bean sprouts and frozen peas.

Mix well then add the scrambled eggs. Mix everything well and make sure the eggs are broken up and not in big chunks.

Season with pepper, as needed. Add more soy sauce until it tastes the way you want it to. The last thing you put in is the green onions. Add the chopped green onions and mix well.

Source: Alberta (Bert) LeBlanc found at RealCajunRecipes.com