Category: Fish

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Shrimp Etoufee
I had this classic at Commander's Palace when I was a kid and I always strived to recreate that experience. This is one of the first recipes that I made for my wife and she mentioned she wanted it for Valentine's Day.
Author:
Cuisine: Cajun/Creole
Serves: 4-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 stick or ½ cup of butter
  • ½ cup of flour approximately
  • 1 onion small diced
  • 1 bell pepper small diced
  • 3 stalks celery split down the middle and chopped
  • 1 shallot petite diced
  • 3 garlic cloves
  • 1.5 tablespoon of tomato paste
  • 3 sprigs thyme (2 tsp dry)
  • 1 tsp of chopped rosemary
  • 3 bay leaves
  • 3 cups stock ( I usually use a combination of shrimp stock made from the shells and chicken)
  • 2 tsp of Worcestershire
  • 1 tablespoon of Cajun spice
  • 2 tsp Old Bay
  • ½ tsp of smoked paprika
  • 2 cups rice
  • 2 pounds Gulf shrimp peeled or crawfish(save shells for your stock)
  • salt to taste
  • Hot sauce to taste I like Crystal
  • Sliced green onion garnish
Instructions
  1. Melt butter over medium heat in a dutch oven or covered saute pan.
  2. When the butter gives off a nutty aroma slowly add flour a little at a time slowly string with a wood spoon(It should form a slightly runny paste as you will saute your aromatics in the roux after)
  3. Stirring periodically cook the roux until it is peanut butter brown.
  4. If the roux is a little thick you can add some more fat so you can effectively saute your Holy Trinity
  5. Sweat your onions, pepper, and celery for about 5-6 minutes if the roux starts to get darker lower your heat
  6. Add you garlic, shallot, and tomato paste cook for 2 minutes raising the heat to medium high.
  7. Deglaze your pan with the stock and add Worcestershire, Cajun Spice, Old Bay, and paprika
  8. At this point you can hold the sauce on low until your ready to serve it. I would not hold it longer than an hour or two
  9. Make 2 cups of dry rice with 4 cups of water
  10. Bring sauce to a heavy simmer. Sometimes you need more liquid sometimes you need to reduce it a bit.
  11. Add your shrimp and poach in sauce over medium low for about 5 minutes covered
  12. Season with salt and hot sauce
  13. Top with green onion

 


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Creole catfishThis is an easy delicious way to make catfish, and  it incorporates a classic Creole tomato sauce.  Make sure you get Mississippi raised catfish.  Tilapia is for communist.

  • 1 pound catfish
  • 1 onion chopped fine
  • 1 bell pepper chopped fine
  • 1  stalk celery diced
  • 1 can diced tomatoes (Rotels work too)
  • 4 cloves garlic pressed
  • 1/2 serrano chili chopped very fine
  • 1/2 stick butter
  • 3 tablespoons flour
  • 1 quarter cup cornmeal Plus 1 tablespoon flour with salt and pepper and Creole seasoning
  • 1 egg plus a splash of milk
  1.  Add your butter to a medium sauce pan or saucier over medium low heat.
  2. When butter is nutty brown add flour and incorporate with wooden spoon.
  3. After roux is golden add onion, bell pepper, and celery and saute till onions are slightly translucent or roux gets a bit sticky(to the pan).
  4. Add tomatoes and deglaze pan
  5. Add garlic and chile and let simmer.
  6. It is too thick you can regulate that with chicken stock.
  7. Season sauce to taste with salt, pepper, Cajun seasoning, Worcestershire, and a touch of red wine vinegar

Meanwhile….

  1. As you work on your roux and let your sauce simmer
  2. Put enough vegetable oil in a skillet to cover and heat over med high heat
  3. Put the fish in the eggwash and then the corn meal( I use shallow bowls for the egg and meal)
  4. Put on a wire rack so the fish does not become mushy.
  5. Fry in oil when oil reaches 360
  6. Return to clean wire rack  with towel underneath to catch oil.

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Although we are in the heart of winter,  I have been craving spring type dishes.  This dish is easy and simple with great  results.

 

  • 10-12 ounces of salmon
  • 1 tbsp of soy sauce
  • 1 tbsp of hoisin
  • a drizzle of sesame oil
  • 1 tbsp of mirin
  •  a squirt of Sriracha
  • 1/2 tbsp of grated ginger
  • 3 cloves garlic pressed or grated
  1. Heat oven to 315 ºF and put on a pot of water on high for thr soba
  2. Mix all ingredients besides salmon in a bowl, and let sit for a few minutes
  3. Put some of the sauce on the bottom of a 9×9 dish
  4. Put salmon on top of sauce, and brush rest of sauce on top of the salmon
  5. Bake for 17 minutes(this is for fatter farmed raised salmon wild is less due to less fat content)

Meanwhile….

  • 1 packet dashi 
  • 2-3 bundles of soba noodles
  • 1 tbsp of mirin
  • 1 tbsp of soy sauce
  • splash of light oil
  • 1/2 tbsp of grated ginger
  • 2 green onions sliced
  1. Put dashi and and soba noodles in pot of boiling water
  2. After 2-3 minutes remove noodles and drain
  3. Add to bowl and toss with mirin, soy, oil
  4. Put on plate with salmon on top and top whole dish with green onions and ginger

 


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