RECIPES
New Orleans BBQ Shrimp Sauce Base
- 1 Cup Olive Oil
- 1 Cup Garlic, minced
- 1 TBSP fresh rosemary
- 2 TBSP Louisiana Brand Crab and Shrimp Boil
- 1 TBSP Granulated onion powder
- 2 TBSP Black Pepper, ground
- 3 Bay Leaves
- 2 Quarts Lea and Perrin's Worcestershire Sauce
- 2 Quarts Fish Stock
Heat oil in electric tilt kettle
Add garlic, crab boils, onion powder, black pepper an bay leaves, saute for 1-2 mins
Do not brown the garlic
Add lea and perrins, fish stock (use 1 tbsp per quart of water), reduce at a boil for 12-15 mins
Take out bay leaves, do not strain
Base is now ready to use
Refrigerate.
Shrimp Creole
- ¼ cup vegetable oil
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 4 cups peeled, seeded and chopped plum tomatoes
- 1 tbsp chopped garlic
- salt and cayenne
- 1 cup water
- 2 bay leaves
- 2 lbs large shrimp, peeled and deveined
- 2 tbsp flour mixed with ¼ cup cold water
- 6 cups cooked white rice
- ½ cup chopped green onions
In large saute pan, heat the oil. When the oil, is hot add the onions. Saute for 2-3 minutes. Season with salt and cayenne pepper. Stir in the peppers and celery. Saute for 2 minutes or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne pepper.
Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and saute for abut 2-3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning.
To assemble, mound the rice in the center of each plate. Spoon the shrimp Creole over the rice. Garnish with green onions.
Cajun Seasoning:- 2 2/12 tbsp paprika
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup