Ingredients
2lbs of shrimp, peeled and deveined -reserve the heads and peelings for seafood stock 6-12 boiled crabs, cleaned and split in half 1 lb of lump crabmeat 1/4 cup corn oil 1/2 cup all purpose flour 1 red bell pepper, diced finely 1 green bell pepper, diced finely 2 onions, diced finely 6 garlic cloves, diced finely 2 bay leaves Garlic Powder, to taste Onion Powder, to taste Smoked Paprika, to taste Oregano, to taste Culture Creole Seasoning, to taste Badia Complete Seasoning, to taste 6 cups of seafood stock Green onions, to garnish Optional: Cornstarch/water mix to thicken Seafood Stock 1 onion, cut in fourths 1 bell pepper, cut in fourths 5-6 peppercorns 6-7 garlic cloves 2 pieces of celery, cut in large pieces 4 bay leaves Directions Seafood Stock In a 6 quart pot, add all of the stock ingredients and fill the pot with water. On medium high heat, allow the mixture to boil while prepping the stew. Stew
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6 Whole Turkey Wings
1 red onion, diced finely 1 yellow bell pepper, diced finely 1 red bell pepper, diced finely 2 green bell peppers (1 diced finely, 1 diced coarsely) 1 head of garlic, peeled and diced 1 bunch of green onions, sliced finely 1 yellow onion, chopped coarsely 2 celery stalks, diced coarsely 1 bottle of Tony Chachere’s Jalapeno butter, Cajun injector 1 stick of butter Garlic Powder, to taste Onion Powder, to taste Black Pepper, to taste Smoked Paprika, to taste Culture Creole Seasoning, to taste Slap Ya Mama Seasoning, to taste 1 package of Lipton Onion Mushroom Soup 2 tbs of cornstarch 4 cups of chicken broth Directions:
1 loaf of French Bread
2 cups of shredded mozzarella 1 14oz jar of pizza sauce 1 package of Hormel Pepperoni 1lb of Italian Sausage ½ red onion, chopped finely ½ green bell pepper, chopped finely 2 tbs of butter Freeze dried basil, to taste Freeze dried parsley, to taste Freeze dried oregano, to taste 1 tbs of garlic paste Garlic Powder, to taste Onion Powder, to taste Italian Seasoning, to taste Badia Complete Seasoning, to taste Directions:
Ingredients 1 lb of grounds beef Garlic Powder, to taste Onion Powder, to taste Adobo Seasoning, to taste Culture, Creole Seasoning Taco seasoning (follow package instructions) 1 yellow onion, diced finely 4 large burrito tortillas 4 tostados Shredded cheese Suggested Toppings: Pico de Gallo Cilantro Fresh jalapeno, sliced and deseeded Shredded Lettuce Directions:
I adapted this recipe from Once Upon A Chef. You can find that recipe here. The only changes I made was the seasoning of the beef. I also added
celery to the list of raw seasonings used. I used the following: Onion Powder, to taste Seasoned Meat Tenderizer, to taste Italian Seasoning, to taste Garlic Powder, to taste Black Pepper, to taste Badia Complete Seasoning, to taste Culture Creole Seasoning, to taste 2 stalks of celery, chopped roughly and sautéed with the onions and garlic. 6-8 Catfish Filets
Tooth picks Garlic Powder, to taste Onion Powder, to taste Badia Complete Seasoning, to taste Paprika, to taste Culture Creole Seasoning, to taste 1 stick of Butter (6 tbs for stuffing, 2 tbs for lemon butter sauce) 1 yellow Onion, Finely Chopped 1 Bell Pepper, Chopped 1/4 Cup Celery, Finely Chopped 2 tbs of Minced Garlic 1 Pound Shrimp, Peeled and Deveined 1 lb of lump crab meat or claw crab meat 1/4 Cup Shrimp/Seafood/Chicken Stock 1 Tbs of Worcestershire Sauce 2 Cups of Italian Breadcrumbs 1 tbs of mustard 1 tbs of mayonaise 2 Tablespoons Lemon Juice 1 Teaspoon Fresh Parsley, Minced Parsley, to garnish
4 large Russet Potatoes
Olive Oil 1 cup of Colby Jack Cheese, finely shredded 1 cup of Mild Cheddar Cheese, finely Shredded 6 pieces of cooked bacon, chopped 2 tbs of sour cream Garlic Powder, to taste Badia Complete Seasoning, to taste Onion Powder, to taste Black Pepper, to taste Seasoned Salt, to taste Culture Creole Seasoning, to taste 1 stick of butter, melted 4 green onions, diced finely 1 tbs of parsley, diced finely Parsley, for garnish. Directions:
This is NOT my typical gumbo. If you know me or have followed me on social media, seafood gumbo is my jam. This particular gumbo had been all over my Instagram explore page and my first thoughts were “People just mix anything together.” Lol. However, I am starting this new habit of trying out viral recipes and reviewing them. Well, let me just say, I was pleasantly surprised! This gumbo has an amazing flavor and surprisingly the collard greens were a nice addition to the flavor from the smoked turkey wings. The last thing that blew my mind about this entire experience is when I googled “gumbo greens” and learned of its Louisiana (New Orleans) roots. Please google it when you have time. I hope you enjoy this as much as I did. Please be sure to check out the Instagram reel here. They are probably still arguing in the comments as you’re reading this haha.
Ingredients Roux 1 cups of flour ½ cup and 2 tbs of corn oil 2 yellow onions, diced finely ½ red onion, diced finely 3 bell peppers (orange, red and green), diced finely 1 fresh jalapeño, diced finely 2 tbs of minced garlic 2 lbs of smoked sausage or andouille, chopped 2 bundles of collard greens, cleaned and picked from stem 2 lbs of smoked turkey wings Black Pepper, to taste Smoked Paprika, to taste Slap Your Mama Creole Seasoning, to taste Badia Complete Seasoning, to taste Oregano, to taste Crushed Red Pepper, to taste Garlic Powder, to taste Onion Power, to taste Culture Creole Seasoning, to taste 4-6 cups of chicken stock 2 lbs of shrimp, peeled and deveined Directions Notes: After you chop the sausage, bake or boil them to get the grease out. You can do this first and let it boil or bake while making the roux. Make the Roux 1. Using a heavy bottomed 6-quart pot, turn your stove to medium-high heat and add the corn oil to the pot. Let the oil heat for a minute or two. 2. Add the flour and stir continuously to blend the flour and oil together. 3. Continue to stir until the roux begins to darken. 4. Once it starts to darken, turn the heat down between low and medium. Be careful not to burn the roux. Do not turn the fire too high. This is a process that requires patience. It will seem like it’s not turning brown but keep stirring. It is a very gradual change. Keep your heat between low and medium. 6. Once the roux has reached the desired level of darkness (I like mine to be a rich chocolate, brown), you will stop it from cooking by adding the chopped raw seasonings (minus the garlic). Putting the Gumbo Together 7. Now that you have added the raw seasonings to the roux, sauté them about 3-4 minutes and then add the minced garlic. 8. Continue to sauté another minute or so. 9. Season the roux with dry seasonings. Be mindful of using too much of salt-containing seasonings as the sausage and smoked turkey wings have some salt. You can always add more at the end. 10. Stir in the chicken stock until it is completely blended with the roux. Optional: Add a tbs or so of kitchen bouquet if you would like the gumbo to be even darker. 11. Add in the turkey wings and allow the gumbo to come to a boil. 12. Once it comes to a boil, add the greens in and stir it well. 13. Add another cup or two of chicken stock. This really depends on how thin or thick you like your gumbo to be. 14. When the greens start to soften, stir in the sausage. I taste my gumbo at this point and add additional dry seasonings, if necessary. 15. Allow this to simmer about an hour. 16. The turkey wings should start to become tender enough to debone them. I used kitchen shears and/or a knife. Discard the bones. 10. Finally, stir in your lightly seasoned shrimp and cover the pot. 11. Allow the gumbo to continue to simmer until the shrimp are fully cooked. 12. Serve the gumbo alone or over rice, if you choose. This is not “just” smothered chicken. So if we’re being technical this is a type of smothered chicken but the caramelized onions and brown sugar make this one extra specifal. The flavors blended amazingly with the melted butter. Be sure to check out the instagram reel here!
Ingredients 2-3 lbs of your favorite combo of chicken pieces (I used legs, thighs and wings) 4 yellow onions, diced finely 1 bell pepper, diced finely 2 tbs of garlic 1 stick of butter 2 tbs of brown sugar 2 cups of all-purpose flour Garlic Powder, to taste Onion Powder, to taste Poultry seasoning, to taste Adobo with Complete Seasoning, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Smoked Paprika, to taste Culture Creole Seasoning, to taste 4 cups of chicken broth 1-2 tbs of Kitchen Bouquet 1-2 chopped green onions, to garnish Directions:
This ain’t your basic BLT sandwich. The Louisiana shrimp BLT is the sandwich you never knew you needed. It was absolutely delicious. This is an easy dish to make but the major takeaway I received was to make sure you freeze the patties long enough. I think overnight is best. A couple of hours would be the minimum. After 2 hours in the freezer, my patties were still not holding together completely. Please read below about what to do if you don’t have time to freeze your patties overnight. If you have time to freeze overnight then skip the section below and get started. Also, be sure to check out the Instagram reel here!
What to do if your shrimp patties are not holding together: Use gloves! It gets messy. If this happens, you will have to essentially double batter the patties. I held the patty in my hand when I dipped it in the egg wash, meaning don’t drop it completely into the egg wash. Keep your hand under the patty and submerge it in the egg wash and then while still holding the bottom, flip it on the other side into the other hand and repeat. Squeeze out as much excess wash as you can. I then put the flour on a shallow dish, sat the patty on the flour in the plate and then sprinkled the flour on top and molded it kind of like you would if making a hamburger patty. From this point, the shrimp were still a little loose. I then put egg wash in between the loose portions and mashed the patty, then floured again. Once it was semi-holding together, I gently placed the patty on a plate to be fried. Again, to avoid this, freeze the patties as long as you can. I made it work, but this was preventable lol. Ingredients 1 lb of shrimp, peeled, deveined and chopped Garlic Powder, to taste Onion Powder, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Old Bay, to taste Culture Creole Seasoning, to taste 2 cups of flour Vegetable Oil (for frying) Hamburger buns (I used the Hawaiian King brand) Romain Lettuce (Sliced) Tomato (sliced) Red onions (sliced) Mayo 4 Slices of Bacon Cooked Egg Wash 2 eggs 1 cup of buttermilk Directions:
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AuthorBrandy, creator of BMyCurlfriend Archives
July 2023
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