KF5ER
07-19-2007, 10:01 PM
Bonjour, tout mes amis
Here's a few recipes from the swamp:
Shrimp Etouffee'
6 tablespoons butter or margarine
4 medium onions, chopped
2 red or green bell peppers, chopped
2 cups chopped celery
4 large cloves garlic, crushed
2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon Cajun seasoning
2 7-ounce bottles clam juice or water may be substituted
2 pounds precooked medium shrimp, shells removed
1 bunch green onions, chopped or thinly sliced
1/2 cup chopped parsley Hot cooked rice
Tossed salad
French bread
Fresh fruit
Directions:
In a large saucepan, melt butter or margarine over medium heat. Stir in the onions, peppers, celery and garlic and cook for 10 minutes or until tender, stirring occasionally. Stir in the flour, salt and Cajun seasoning and cook for 1 minute, stirring constantly. Stir in the clam juice or water and bring to a boil. Cook over medium heat until thickened, stirring constantly. Stir in the remaining ingredients and continue to cook until shrimp is heated through. Serve imediiately over rice with salad, French bread and fresh fruit. Yield: 6 to 8 servings.
Jambalaya
½ stick butter
1 can beef broth or chicken stock
1½ cups rice (washed)
1 bell pepper
1 onion
onion tops and parsley
1 can mushrooms
2 cups meat (pre-cooked): chicken, sausage, seafood
1 teaspoon cajun seasoning
Directions:
Mix all ingredients and put in rice cooker. Completely cooked when cooker rings.
Shrimp Boullettes
1 1/2 lbs raw shrimp( which is 3 cups)
1 onion cut into 4
1 boiled potato cut into small chunks
pinch of parsley chopped
pinch of onions chopped
pinch of bell peppers chopped
1 raw egg
tony chachere's seasoning mix to taste
salt and pepper to taste
cooking oil to fry
Directions:
In Food Processor, add all ingredients and chop up till mixed well. In frying pan heat up cooking oil. When grease is hot, drop by teaspoon in the frying pan. and fry until they are a golden brown color.
Now all that is good eating yes.
Here's a few recipes from the swamp:
Shrimp Etouffee'
6 tablespoons butter or margarine
4 medium onions, chopped
2 red or green bell peppers, chopped
2 cups chopped celery
4 large cloves garlic, crushed
2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon Cajun seasoning
2 7-ounce bottles clam juice or water may be substituted
2 pounds precooked medium shrimp, shells removed
1 bunch green onions, chopped or thinly sliced
1/2 cup chopped parsley Hot cooked rice
Tossed salad
French bread
Fresh fruit
Directions:
In a large saucepan, melt butter or margarine over medium heat. Stir in the onions, peppers, celery and garlic and cook for 10 minutes or until tender, stirring occasionally. Stir in the flour, salt and Cajun seasoning and cook for 1 minute, stirring constantly. Stir in the clam juice or water and bring to a boil. Cook over medium heat until thickened, stirring constantly. Stir in the remaining ingredients and continue to cook until shrimp is heated through. Serve imediiately over rice with salad, French bread and fresh fruit. Yield: 6 to 8 servings.
Jambalaya
½ stick butter
1 can beef broth or chicken stock
1½ cups rice (washed)
1 bell pepper
1 onion
onion tops and parsley
1 can mushrooms
2 cups meat (pre-cooked): chicken, sausage, seafood
1 teaspoon cajun seasoning
Directions:
Mix all ingredients and put in rice cooker. Completely cooked when cooker rings.
Shrimp Boullettes
1 1/2 lbs raw shrimp( which is 3 cups)
1 onion cut into 4
1 boiled potato cut into small chunks
pinch of parsley chopped
pinch of onions chopped
pinch of bell peppers chopped
1 raw egg
tony chachere's seasoning mix to taste
salt and pepper to taste
cooking oil to fry
Directions:
In Food Processor, add all ingredients and chop up till mixed well. In frying pan heat up cooking oil. When grease is hot, drop by teaspoon in the frying pan. and fry until they are a golden brown color.
Now all that is good eating yes.