New Orleans Cajun/Creole Shrimp
In a small skillet, over medium heat, warm flour, stirring constantly with wooden spoon, until flour turns golden brown ( ~ 5 minutes). In Dutch Oven, heat butter & oil; when melted, add flour and mix to make a Roux (paste). Add tomato paste, spices, onion, parsley and chicken broth slowly (red pepper flakes optional- Louisiana makes it spicy). Stir well and often.
Increase heat to high, and bring to a boil. Add Bay leaves, Reduce heat to LOW and simmer uncovered for ~20 minutes, stirring frequently. (OPTIONAL-This sauce can be made up to a day before you plan cooking the shrimp '"that's why I don't mind frozen shrimp in the bag- I don't need a 2ed trip to the store for fresh shrimp"', Cool and store in Frig, then bring back out and re-heat before cooking the shrimp).
To the hot/gentle boiling sauce, add Shrimp all at once, stir to blend and cook 5-10 minutes, or when shrimp turns pink and cooked through. Don't over cook the shrimp- they shrink and get tough & too chewy.
Place hot/cooked rice in center of large platter and pour creole shrimp all around the edges. Serves 6-8 people. Nice presentation, great spicy dish, easy to make.
Sausage, Chicken & Shrimp - Creole Style
Start 2 Cups of water boiling in separate pot, add the box of Zatarain's rice, and can of diced tomatoes with juices and bring to boil again. Stir & Reduce heat to Med to LOW, stirring often. Its OK if rice is under cooked, since it gets added to the Dutch Oven later.
Meanwhile, in the Dutch oven, on medium-high heat, add oil, Onion, Bell Pepper,& Celery, and cook to soften/but still crunchy. Add chicken, making sure it doesn't stick. Stir well. Immediately add Great Garlic,Taste of Louisiana and stir well. Add green onion, chicken broth, Bay leaf and stir. Add Polish Sausage pieces; and bring to boil for 1-2 minutes.
To the Dutch Oven, add Rice and whatever liquid is left in pot. Return to boil. Reduce heat to LOW, stir well and partially cover, letting liquid reduce. Add uncooked shrimp, stir well, partially cover & simmer 10 minutes. If it looks "too juicy" add 1/4 Cup of Quick Cook/Minute Rice. Simmer over LOW heat, covered, stirring occasionally for another 10 minutes until done. Serves 6-8
Mickey's N'awlins Smothered Steak
• Large Deep Skillet
• 1/4 -1/2 Cup Vegetable Oil
• 1/4 Cup Flour
• 2 Tsp Mickey & T's Great Garlic Pepper (put thru grinder)
• 2 Tsp Mickey & T's Taste of Louisiana
• 1 large onion finely chopped
• 1 green pepper (seeded and finely chopped)
• 1 red pepper (seeded and finely chopped)
• 1 can (16 oz) whole peeled tomatoes /
• OR 2 Cups of chopped fresh tomatoes
• 1 Cup water
• 1 Bunch Fresh Parsley finely chopped parsley (~3/4 of a Cup)
• A Dash of Tabasco Sauce
• 1.5 lbs Beef Round Steak
Cut Round Steak into strips that are 3-4 inches long. Mix flour with 1 tsp ground Great Garlic Pepper. Add meat, a few strips at a time into the flour mix, and set aside. Dredge all of the meat strips; and keep the flour. Put 1/4 C Oil into the skillet, heating on Medium-High heat until very hot. Add half of the meat strips to the oil, a few at a time. Fry until brown and done. Remove from skillet with tongs and set aside on a paper-towel. Add the remaining meat to the hot oil, cook until done; then set aside.
O On LOW heat, add saved flour mix to drippings in the skillet, stirring constantly until brown (This makes the gravy, so watch not to burn) When flour is browned, add additional oil, the onion, peppers, remaining Great Garlic Pepper & Taste of Louisiana; cooking ~ 5 minutes- stirring constantly until peppers start to get tender. Add meat,tomatoes, water, parsley & Tabasco Sauce. Mix/Stir well. Bring meat mixture to a boil over high heat. Cover, reduce to LOW heat and simmer for ~ 1 hour or until meat is tender. Partially uncover, letting the gravy thicken. In the meantime, just before the meat is ready; get water boiling in small pan w/ lid. Prepare 2-4 Cups of "Quick Cook" Minute Rice according to the package directions. On a platter-Spoon out the hot, freshly cooked rice and shape into a ring with "space in the center". Ladle meat into the middle of the rice, and serve immediately. In New Orleans, LA they call a dish like this-"GRILLADES"; we just call it great. Makes 6-8 servings.
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