re: Please remove sticky - replacement post below

MeridianDog's Shrimp and Chicken Gumbo

Serves 6

Roux, use 1/2 cup flour per the oven roux recipe

1 to 1 1/2 pounds chicken, fried
1 cup onion, chopped
1/2 cup green bell pepper
1/2 cup celery, diced
3 cups okra, sliced, fresh or frozen
1 can tomatoes, diced and drained
2 pounds or more shrimp 20-24 count
3-4 cans low sodium chicken broth
Slap Ya Momma Creole seasoning
2 teaspoons Salt
1/2 teaspoon black pepper
1 teaspoon Garlic, minced
1/2 teaspoon Louisiana Hot Sauce or Tabasco

1/2 cup green onion tops, sliced in 1/4 inch pieces

1 cup dry measure Cooked rice

Fry the chicken and pull the meat from the bones. Save the crust, and set aside the bones and skin. Peel Shrimp and dust lightly with Slap Ya Momma, then set aside. In a separate pot, cook the chicken bones and skin with 3-4 cans of chicken broth, a stalk of celery and 1/4 of a medium onion. Cook for at least 30 minutes, then strain and discard the bones, skin, celery and onion.

Use a heavy pot. Make a medium dark chocolate roux per the oven baked roux recipe, using some of the oil the chicken was fried in. Add onion, bell peppers, celery, garlic, okra, and salt to the pot and sauté in some of the oil used to fry the chicken until translucent. Add the oven baked roux to the pot. Cook for a few minutes over medium heat, then add chicken broth, tomatoes, and hot sauce. Cook over medium/low heat for 30 minutes. Stir often as the gumbo may stick. Add the chicken and the shrimp. Continue cooking on low heat for 30 minutes. Stir gently, and often to keep the gumbo from sticking.

Serve over cooked rice. Add hot sauce as desired. Taste improves overnight. The Gumbo will always be better the next day.

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Stadium Rat

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Thank you for putting this together!

I have a question about the Semolina menus. Using the chicken parm as an example. It says "ladle the Alfredo sauce over the pasta" and "Ladle 1/2 cup marinara sauce over the chicken". But, I don't see anywhere where it tells you how to make these sauces.

Andouille

2 cups ice water
10 lbs Ground pork
5 Tbs Salt (Diamond Crystal)
2 Tbs Cayenne
6 Tbs Black Pepper
5 Tbs Crushed Garlic
5 Tbs Chopped Garlic
8 tsp Crushed Red Pepper Flakes
2 tsp Instacure #1
2 Jalapeno Peppers (Chopped)
4 Tbs Brown Sugar
2 cups Soy Protein or powdered milk
4 Tbs Paprika

1. Smoke to internal temperature of 152 degrees

Source: EastCoastCajun

Whore House Spaghetti a/k/a

Spaghetti alla Puttanesca

This may be the best style of spaghetti ever. Created in the whore houses of Italy, it’s sure to be a family favorite.

Ingredients


1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3-6 anchovy fillets, chopped
2 tablespoons drained capers
1 teaspoon dried oregano
1 T fresh minced basil
1/2 to 1 teaspoon dried crushed red pepper
3/4 pound spaghetti
Reserve 1/4 cup of pasta water
2 tablespoons chopped fresh Italian parsley
Grated Parmesan or Romano cheese (use good stuff)

PREPARATION

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 6 to 8 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce , basil and parsley.Add 1/4 cup of reserved pasta water. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

Shrimp Chowder

Serves 2

Ingredients:

3 slices bacon, cooked and broken into pieces
1 medium potato, diced
1/3 cup frozen Onion/celery/bell pepper mixture
3/4 - 1 cup yellow corn (fresh or frozen)
12 medium shrimp, peeled
1 cup chicken stock with shrimp shells cooked in stock for 10 minutes (the shells were then discarded)
1/2 cup heavy cream

Béchamel:

1 Tablespoon AP flour
1 Tablespoon butter
1 cup milk

Salt - to taste
red cayenne pepper to taste

Directions:

Peel shrimp. Make chicken/shrimp stock by adding shrimp shells to the chicken broth and boil for 10 minutes. Remove shrimp shells. Cook bacon and set aside. Sauté onions, celery and peppers in bacon fat.

Cook potatoes in stock until fork tender.

Make béchamel by cooking the flour in butter (medium heat) for 3 minutes. Then add 1 cup milk to make béchamel sauce. Cook the béchamel with stirring until smooth. Add stock, potatoes vegetables and shrimp to the béchamel. Cook for 3 minutes (to cook the shrimp). Add 1/2 cup heavy cream.Taste for seasoning and add salt (1/2 teaspoon) and red cayenne pepper (1 pinch) to taste.

Serve in bowls. Add bacon over chowder when serving.

Chili Beef Soup

Ingredients

2 cups Chili, from freezer
1 can diced tomatoes
1 can Mexicorn (yellow corn and peppers)
1 can Hominy white or yellow
1 can Chili Beans
2 teaspoons Adobo Seasoning
as desired sharp cheese, sour cream and white tortilla chips

Instructions

I used previously made chili with beans from the freezer. You can start with ground beef and make your version of chili if you need to.

Add everything to the pot. I like to call this the "dump in" step, as in dump in the tomatoes, mexicorn, chili beans, hominy and chili.

Bring to a boil and cook at a low simmer for 30 minutes - 1 hour (give or take).

Taste for seasoning. Adding Adobo Seasoning is nice - if you have it. Remember, Adobo has a high salt content.

I like shredded sharp cheddar cheese, a dollop of sour cream and crushed tortilla chips in my Chili Soup.

Taco Beef Soup

1 pound ground chuck or ground round (low fat)
1 medium yellow onion chopped
1 package taco seasoning
2 teaspoons adobo seasoning
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons Lawry’s Garlic Salt
1 can chopped tomatoes
1 can pinto beans
1 can mexicorn
1 can green chilis chopped
1 can white hominy (drained)
1 can (12 oz) V8 juice
Water as needed
1Tablespoon chili powder (optional)
1 can Rotel brand tomatoes (mild, regular or hot – optional)
Sour cream (optional)

Directions

In a 6-8 qt soup pan, brown ground beef over medium high heat, breaking up the meat as it cooks. Season the beef with 1/2 teaspoon black pepper and Lawry’s garlic salt. After the beef browns drain away as much fat as possible. If there is too much fat, I may remove the beef and drain it on paper towels then add it back to the pot.

Add onions and continue cooking the beef until the onions are tender.

Add taco seasoning, adobo seasoning, tomatoes, pinto beans, Mexicorn, green chilis, white hominy and V8 juice. Stir and add water as needed for the thickness of soup you want. Bring to a low boil, then reduce heat and cook for 30 minutes. Add cumin 10 minutes before serving as it does not stand up well to extended cooking.

You may substitute the Rotel Brand tomatoes for the regular tomatoes if you like more spice (hotter).

Add a dollop of sour cream to this soup and eat with white tortilla chips.

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