Seafood Gumbo

image Poppy Tooker’s Seafood Gumbo Scott and I stopped by the Crescent City Farmers Market at the American Can Company last week but because we didn’t get there till 6pm, most of the vendors were closing up shop. As we were walking out, a woman with a bunch of zip lock bags asked if we wanted gumbo crabs…for free. I felt the universe was challenging me to revisit a dish I had so poorly executed in the past. I thanked her and took a bag of crabs. With the help of Poppy Tooker’s recipe, this yankee made right with the gumbo gods. Thanks Poppy!

Ingredients:

1/2 cup oil 1 cup flour 4 gumbo crabs 16 ounces crab claw meat 2 pounds shrimp 1 onion, chopped 1 bell pepper, chopped 3 stalks celery, chopped 2 pounds okra, sliced 1/4 inch oil for frying okra 1 1-pound can crushed tomatoes 1 gallon shrimp stock 1 clove garlic 2 teaspoon thyme 1 bay leaf 1 bunch green onions Crystal Hot Sauce to taste

Method of Preparation:

  1. Peel shrimp and combine peels, onion skins and tops in a stock pot. Cover with water and boil for 20 minutes.
  2. Strain and reserve.
  3. Fry okra in very hot oil until lightly browned (or roast).
  4. Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown. Add onions, stirring together until the roux darkens to a bittersweet chocolate brown. Add celery and bell pepper. Sauté for five minutes, then add the gumbo crabs, tomatoes, okra, herbs and shrimp stock. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.
  5. Ten minutes before serving add shrimp, crab meat, and green onions. Add Crystal Hot Sauce and salt as needed. Serve on top of cooked rice.

– See more at: http://www.louisianatravel.com/culinary/poppy-tookers-seafood-gumbo-recipe#sthash.EiOujXaK.dpuf

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Guilt-Free Spinach Artichoke Jalapeno Dip

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Guilt-Free Spinach Artichoke Jalapeno Dip

Ingredients

  • 8.5 ounces artichoke hearts (14 ounce can artichoke hearts, drained)
  • 1 non-fat cottage cheese
  • 16 ounce pack frozen chopped spinach, thawed
  • 1/2 medium onion, finely chopped
  • 1 jalapeno, chopped
  • 3 garlic cloves, minced
  • pinch of nutmeg
  • freshly ground pepper
  • 1 cup shredded part skim mozzarella cheese
  • paprika, 1 tsp
  • 1/2 cup non-fat yogurt

Directions

Preheat oven to 350 degrees.  Squeeze excess water from defrosted spinach. Place in bowl with onion, jalapeno, and artichokes. Blend with hand blender. In separate bowl, blend cottage cheese until smooth. Add yogurt and cheese and blend. Add nutmeg, pepper, and paprika. Mix spinach mix and yogurt mix together in over proof dish.  Bake for 25 minutes.

Inspired by: http://jeanetteshealthyliving.com/2012/12/skinny-hot-spinach-and-artichoke-dip.html

Shrimp Creole Spinach Cannelloni

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Delicious solution for leftover Shrimp Creole! 

Shrimp Creole Spinach Cannelloni

Ingredients

Leftover Shrimp Creole
Cannelloni Shells
Half diced onion
4 oz Ricotta Cheese
1/2 cup Parmesan Cheese
1/2 Can Spinach, drained
Directions

Preheat oven to 350 degrees. Cook cannelloni shells per box directions. Spoon shrimp, peppers, and onions from leftover shrimp creole and put in bowl. Mix with spinach, diced onion, ricotta cheese, parmesan cheese, dash of hot sauce, salt and pepper to season.

Fill cannelloni shells with mixture. Place in baking dish. Cover with sauce from shrimp creole leftovers. Sprinkle with more parmesan. Cover with foil and bake for 30 minutes.

Shrimp Creole

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Shrimp Creole

Ingredients

2 lbs. Peeled and Deveined Shrimp
2 Tbsp Butter
1 Large Onion, finely chopped
2 Ribs Celery, finely chopped
1 small Green Pepper, finely Chopped
2 Tbsp Creole Seasoning
2 Tbsp Tomato Paste
28 oz Can Crushed Tomatoes
1/2 Cup Dry White Wine
2 Cups Shrimp Stock (can)
2 Tbsp Garlic, minced
2 Bay leaves
Cayenne to taste
Kosher Salt to taste
1 tsp Black Pepper
1 bunch Fresh Thyme
2 Tbsp Tabasco
1 Tbsp Worcestershire Sauce
1/8 Cup Flat Leaf Parsley, minced
Brown Rice

Directions

Melt the butter in a large sauce pan over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add tomatoes.  Stir well.

Add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Serve with boiled rice and garnish with the remaining parsley.

Inspired by: http://www.nolacuisine.com/2008/04/13/shrimp-creole-recipe/

Jalapeno Jack Cheese Grits and Grillades with Poached Eggs

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Grits

Ingredients:

1/2 cup stone ground yellow grits
2 cups water
2 Tbsp butter
2 ounces jalapeno jack cheese
1/2 tsp salt

Directions:

Put the grits in water and bring to boil. Lower temp to simmer. Add butter and salt and cover for 45 minutes, stirring often. After 45 minutes, add the cheese and stir and simmer for at least another 10-15 minutes.

Molten Breakfast Curry

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Ingredients:

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Eggs

Directions:

Use that to make chicken curry hot enough to restart the Earth’s core should the events of The Core ever play out for reals. Top leftovers the following morning with an egg or two.