Crawfish & Shrimp Étouffée

1 stick of butter

1 teaspoon of liquid crab boil

2 cups of chicken stock

Juice of half a lemon

1 lb of shrimp, peeled (keep shells to cook in stock)

1 lb of crawfish tails

1 medium onion, chopped

1 small bell pepper, chopped

2 celery stalks, chopped

3 cloves of garlic, minced

1 small bunch of green onions, chopped & used for topping

2 tablespoons of flour

1 teaspoon of tomato paste

2 bay leaves

1 tablespoon of paprika

½ teaspoon of salt

¼ teaspoon of black pepper

1 teaspoon of seafood seasoning

Melt the butter in a pot.  Add the crawfish and shrimp and cook for 2-3 minutes.  Remove the crawfish and shrimp with a slotted spoon and set aside. Add onion, bell pepper, garlic, and celery to the pot and sauté for at least 20 minutes. While your veggies are sautéing, put your chicken stock in a small pot along with the shrimp shells and boil your stock for about 5 minutes. Strain your stock to remove the shrimp shells and set aside to cool. When your veggies have cooked for 20 minutes, add the flour and cook for an additional 2 minutes. Return the crawfish and shrimp back to the pot and add the chicken stock, seasonings, lemon juice, and crab boil and stir everything together. Mix the tomato paste with a little bit of water to make it the consistency of ketchup and add it to the pot.  Stir and cook on low, covered, for about 40 minutes. Once done, remove the bay leaves.  If you want a thicker gravy, you can thicken it up with a slurry of flour or cornstarch. Serve over rice and top with some green onions.  Enjoy!

Zesty lemon shrimp stuffed mirlitons

2 mirlitons, cut in half

1 small onion, sliced & caramelized

8 cloves of garlic, roasted

10 jumbo shrimp, shells removed

½ cup crumbled feta cheese

½ teaspoon of lemon zest, grated

1 teaspoon of fresh lemon juice

1 teaspoon citrus seasoning

Salt, to taste

Black pepper, to taste

½ teaspoon of red pepper flakes

2 tablespoons of olive oil, divided

 

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

Drizzle 1 tablespoon oil over prepared pan. Place mirlitons cut side down, on prepared pan.

Bake until mirlitons are tender but not falling apart, about 40 minutes. Let cool slightly.

Season your shrimp with salt, pepper, red pepper flakes, & citrus seasoning.

In a medium skillet, heat remaining 1 tablespoon oil over medium-high heat & cook your shrimp for 2 mins on each side.  Once cooked, remove your shrimp and place them in a mixing bowl.  Add the feta cheese, lemon juice, lemon zest, caramelized onions, roasted garlic & mix everything together.

Scoop out mirliton flesh, leaving a ½-inch-thick shell. Discard seeds.  Return mirliton shells cut side up, to pan. Sprinkle shells with salt, and spoon in shrimp mixture into shells.

Bake for 10 minutes and then serve & enjoy.

*Please note this only makes a small batch.  If you plan to make a bigger batch, just double the recipe.

 

Deviled eggs with goat cheese, caramelized onions, & roasted garlic

*Please note this recipe is for a small batch of deviled eggs. Just simply double the recipe if you plan to use a dozen eggs.

6 boiled eggs, sliced in half and yolks removed

4 oz log of goat cheese

Half a small yellow onion, thinly sliced & caramelized

5-6 cloves of garlic, roasted

1 tablespoon of mayonnaise

1 tablespoon of  sour cream

Salt & pepper to taste

Smoked paprika, for topping

Boil 6 eggs. Once they are ready, remove the eggs and let them cool. Next, peel & cut them in half separating the yolk from the egg whites. In a mixing bowl, add the egg yolks, goat cheese, caramelized onions, roasted garlic, mayonnaise, sour cream, salt, & pepper and mix those ingredients well.  Spoon or use the ziplock bag trick to add the filling into the egg whites. Lastly, sprinkle the top of the eggs with smoked paprika. Enjoy!

Blackened shrimp baked potato with chipotle cheddar!

Fresh shrimp, peeled & deveined.
Medium or large potato
Chipotle cheddar cheese, shredded
Sour cream
Butter
Blackening season
Olive oil
Chopped green onions for topping (optional)
Salt & pepper to taste

For baking the potato: Rub the potato with olive oil and wrap it with foil and bake it in the oven at 425 degrees for 1 hour. For shrimp: season the shrimp with a blackening season of your choice and pan fry them in some olive oil over medium heat for about 2 minutes on each side. Once your potato is ready, cut it open and add the butter, sour cream, shredded cheese, blackened shrimp, and top with green onions.

Enjoy!

Crispy crab & shrimp balls

2 tablespoons of mayonnaise

1 teaspoon of mustard

2 teaspoons of Old Bay seasoning

2 slices of white bread, crusts removed & crumbled

1 egg, beaten

1 small bunch of green onions, chopped

1 lb of lump crabmeat

1/2 lb of boiled shrimp, (liquid shrimp/crab boil, powdered shrimp/crab boil, or both can be used according to taste)

1 cup of vegetable oil

Half of a lemon, the juice will be squeezed over the balls once cooked

For the shrimp:  boil the shrimp in your favorite shrimp/crab boil.  I used a small amount of both liquid & powdered shrimp/crab boil since I like my shrimp on the spicy side. Once the shrimp are boiled and have soaked for a while, peel and chop them.

Heat the oil in a pan on med/high heat.  In a large bowl, mix bread, mayonnaise, Old Bay, green onions, mustard, and egg in large bowl until well blended. Gently stir in the crabmeat and shrimp and shape into small balls. Fry in batches in hot oil until golden brown turning once. Drain on paper towels. Lastly, squeeze lemon juice over the crispy crab & shrimp balls. Can be served with tartar sauce, cocktail sauce, or hollandaise sauce. Enjoy!