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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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It's no secret that we love red beans and rice in Louisiana, but have you ever had butter beans? I don't cook them often, but I love them! I basically cook them the same way I do red beans. I just used smoked turkey necks instead of pork neckbones. Check out my Instagram reel here! 1 lb of frozen or fresh speckled butter beans
1 tbs of bacon up or cooking oil of choice 1-2 yellow onions, diced finely 3 stalks of celery, diced finely 1 bell pepper, diced finely 1 tbs of minced garlic 5-6 smoked turkey necks Chicken Broth (Keep on hand to keep liquid levels adequate) Slap Ya Mama (to taste) 1 tbs Smoked Paprika Badia Complete Seasoning (to taste) Black Pepper (to taste) Garlic Powder (to taste) Onion Powder (to taste) 1 Tbs Thyme 2 Tbs Oregano 2 Tbs of Parsley 2-3 bay leaves
9. Remove the bay leaves from the pot and discard. 10. Serve over warm rice. I had this dish at a local restaurant and decided to recreate it. I nailed it! I'm normally a seafood pasta girlie but the chicken and sausage was amazing together! Also, I was today years old when I discovered that Manda's has an "After the Boil" crab boil seasoned sausage!! Check out the Instagram reel here! 1 tbs of Bacon Up or any cooking oil
12oz of penne pasta (cooked according to package directions) 1/2 stick of butter 1 large yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 tbs of minced garlic 1 lb of smoked sausage, sliced 4-5 boneless, skinless chicken thighs, cut in cubes 2 cups of heavy whipping cream 1 8oz block of Pepper Jack cheese, shredded Poultry Seasoning , to taste Garlic Powder, to taste Onion Powder, to taste Crushed Red Pepper, to taste Slap Ya Mama Cajun Seasoning, to taste Culture Creole Seasoning, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Italian Seasoning, to taste 1 bunch of green onion, chopped Parsley, to garnish Directions
This is the perfect, one-pot dish that is full of flavor! This is the pasta spin on jambalaya. Check out the instagram reel here! Ingredients
1tbs of Bacon Up or any cooking oil 1 large yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 3-4 celery stalks, diced 1 tbs of minced garlic 1 lb of smoked sausage, sliced 4-5 boneless, skinless chicken thighs, cut in cubes 1 14.5oz can of diced tomatoes 4 cups of chicken broth 1 12oz bag of bow tie pasta 1 tbs of Better Than Bouillon Roasted Chicken Base 1 tbs of Kitchen Bouquet Poultry Seasoning , to taste Garlic Powder, to taste Onion Powder, to taste Crushed Red Pepper, to taste Slap Ya Mama Cajun Seasoning, to taste Culture Creole Seasoning, to taste Badia Complete Seasoning, to taste Black Pepper, to taste Italian Seasoning, to taste 1 bunch of green onion, chopped Parsley, to garnish Directions
Ok, so we've already done the fancy cabbage with shrimp and sausage (click here for that recipe) but what about traditional smothered cabbage? In my opinion, traditionally cooked cabbage is still the G.O.A.T. Use whatever meat you like. I used bacon but you can even do smoked turkey necks or another pork variety. I like to sauté the bacon, add finely diced yellow onion, a little Better than Bouillon chicken base and dry seasonings to make the perfect flavor. Add in the cabbage and water, let it cook down and that's it! This is beyond easy to make. If your cabbage has green and white leaves, separate them and cook the green ones a little while, then add the white. Check out the instagram reel here! Ingredients
12 oz package of thick cut bacon, diced (You can use half of the pack or the entire pack) 2 yellow onions, diced finely 1 head of cabbage (washed and sliced) Better than Bouillon Roasted Chicken Base Garlic Powder, to taste Onion Powder, to taste Slap Ya Mama Creole Seasoning, to taste Badia Complete Seasoning, to taste Smoked Paprika, to taste Culture Creole Seasoning, to taste Black Pepper, to taste Directions 1. Add diced bacon into a 5-quart pot and cook on medium high heat. 2. Stir the bacon and cook until it starts to brown and produce bacon grease. 3. Stir in the diced onions and sauté for about 3-4 minutes. 4. Stir in a tbs of Better than Bouillon Roasted Chicken Base. 5. Add the sliced cabbage and mix well with the onion, bacon and Bouillon Base. Note: It will seem like the pot is too full. Once you complete step 6, just pack it in and cover the pot. The cabbage will cook down and fit just fine. You can use a bigger pot, if that makes you feel more comfortable, there just will be a lot of unused space once the cabbage is cooked. 6. Once the bacon and onions are mixed well with the cabbage, add about 1 cup of water. Note: The pot does not have to be filled with water nor does the cabbage have to be covered with water. The cabbage will produce more liquid as it cooks down. 7. Season the cabbage with dry seasonings to taste. 8. Cover and simmer on low-medium until cabbage reaches desired tenderness. Enjoy! These are the juiciest fried pork chops EVER. They are double battered with an egg wash in between. This made the outside extra crispy. I don’t fry pork chops often but when I do, I use a cast iron skillet. Be sure to check out the IG reel here! Ingredients
3-4 Center Cut pork chop Garlic Powder, to taste Onion Powder, to taste Slap Ya Mama Seasoning, to taste Seasoned Salt, to taste Smoked Paprika, to taste Black Pepper, to taste Badia Complete Seasoning, to taste Badia Adobo with Complete Seasoning, to taste 1 ½ Cup of All Purpose Flour Egg Wash 2 eggs Tbs of half/half ¾ cup of evaporated Milk Vegetable Oil for frying Directions:
Meatloaf is one of the best comfort meals. I like to serve this with mashed potatoes and cover it with brown gravy. Add a veggie like green beans or corn for a complete meal. My favorite tip is to add milk into the meat mixture to ensure that the meat loaf is moist and tender. Check out this simple recipe below. Ingredients
2 lbs of ground chuck 1 yellow onion, diced finely 2 tbs of minced garlic 1/3 cup of milk 1 cup of Italian Breadcrumbs 1 tbs of Worcestershire sauce 2 eggs Onion Powder, to taste Garlic Powder, to taste Badia Complete Seasoning, to taste Slap Ya Mama Cajun Seasoning, to taste Smoked Paprika, to taste Black Pepper, to taste Parsley, to garnish Directions
It's no secret that we love fried catfish in Louisiana but we don't have to limit ourselves to fried fish. Blackened fish is quick and easy to make. First, I lightly seasoned the filets and doused the fish in lemon juice. I covered them with plastic wrap and placed them in the refrigerator overnight. Don't worry, if you don't have that much time, do this for about 30 minutes to an hour. I then coated the filets with melted butter, seasoned them and pan fried the filets on both sides in a seasoned cast iron skillet. The result was perfectly, blackened catfish. Make sure you watch the instagram reel here if you want to see exactly how I did it! Ingredients
2 lbs of catfish filets 1 lemon (cut in halves) Tony Chachere’s Cajun Seasoning Zatarrain’s Blackened Seasoning Garlic Powder, to taste Onion Powder, to taste Slap Ya Mama Seasoning, to taste Black Pepper, to taste 2 tbs butter (melted) Canola Oil (2 tbs, adding in 2 tbs intervals as needed) Parsely, to garnish Directions
This spicy, crawfish cream sauce is simple to make and so delicious! I mixed the sauce with linguine pasta and I used a blend of freshly shredded grated pepper jack and Smoky cheddar cheeses. Check out the instagram reel here! Ingredients
2 lbs of crawfish tails 1 large onion, finely diced 1 red bell pepper, finely diced 4 celery stalks, finely diced 1 tbs of minced garlic 1 cup of pepper jack cheese, freshly shredded 1 cup of smoked cheddar cheese, freshly shredded 1 8oz block of Philadelphia Cream Cheese, cubed 4 cups of heavy whipping cream 1 stick of butter 1 16 oz package of linguine Pepper, to taste Salt, to taste Smoked Paprika, to taste Slap Ya Mama Cajun Seasoning, to taste Badia Complete Seasoning, to taste Garlic Powder, to taste Onion Powder, to taste Cayenne Pepper, to taste Seasoned Salt, to taste Parsley, to taste Directions 1. Cook the pasta according to package directions but “al dente” so one minute less. Drain and set aside. 2. On medium heat, in a large pot, melt the butter. 3. Add the raw seasonings and stir for about 3-4 minutes or until softened. 4. Add the garlic and cook another minute. 5. Stir in the cubed Philadelphia cream cheese until it is almost completely blended and melted. 6. Add the heavy whipping cream and stir. 7. Season with dry seasonings. 8. Use a whisk to stir in half of the cheeses. 9. Once cheese has melted, reduce the heat to low-medium and stir in the crawfish tails, followed by drained pasta. 10. Taste the sauce and adjust seasoning to taste. 11. Allow to simmer 10-15 mins. 12. Add remaining cheese and garnish with parsley. It's like etouffee, but not. That's really the only way I can describe shrimp creole. It's soooo good. I love the way the red, tomato based gravy and all the raw seasonings marry to form something so delicious. I serve mine over warm rice. Try this if you want something authentically Louisiana, but oh so easy. Check out the Instagram real here!Ingredients
1 stick of butter 2 cups of yellow onion, chopped finely 1 cup of green bell pepper, chopped finely 1 cup of celery, chopped finely 2 bay leaves 1-14.5-ounce can diced tomatoes 1 tbs of tomato paste 1 tablespoon chopped garlic 1 tsp of Worcestershire Sauce 2 tbs all-purpose flour 1 cup water 1 cup of chicken or shrimp stock 2 lbs. of large shrimp, peeled and deveined Badia Complete Seasoning, to taste Slap Ya Mama Seasoning, to taste Garlic Powder, to taste Black Pepper, to taste Smoked Paprika, to taste Himalayan Pink Salt, to taste Onion Powder, to taste Cayenne Pepper, to taste Thyme, to taste Parsley, to garnish Oregano, to taste 1/2 cup chopped green onions Directions 1. In a large pot, on medium-high heat, melt the butter. 2. Add the onions, celery and bell pepper and stir for about 4-5 minutes. 3. Add the garlic and stir another 1-2 minutes. 4. Stir in the diced tomatoes, bay leaves and tomato paste. 5. Season the mixture with the dry seasonings. 6. Bring this mixture to a boil for about 15 minutes. 7. While this is boiling, whisk together the flour and water. 8. Add the flour mixture to the pot and cook about 5 minutes. 9. Add the stock and the Worcestershire sauce to the pot. 10. Season the shrimp with dry seasonings. 11. Add the shrimp to the pot and allow them to the cook until they are pink. 12. Add the green onions and parsely. 13. Serve over warm rice. |
AuthorBrandy, creator of BMyCurlfriend Archives
November 2023
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