BLEND OF THE BAYOU
My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BAYOU OKRA SAUSAGE STEW
My husband and I worked on this recipe together. We make a big pot and freeze it to enjoy all winter long. We sometimes stir in sauteed shrimp for a delicious addition to this stew. -Lisa Nelson, Bluffton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 274 calories, Fat 20g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1011mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
FISHERMAN'S SEAFOOD STEW
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
- Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
- Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.
CAJUN BAYOU SWAMP STEW
This is an outstanding stew, especially on a cool night or a winters day. Actually it?s great everyday. Try and enjoy! .
Provided by ChefDPoe
Categories Soups, Stews and Chili
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Drain clam juice from clams into a bowl and set aside. Rinse clams to remove any sand or grit that may be left in clams. In a large pot, saute your onions, celery, carrots, basil, bay leaves, garlic and parsley in olive oil for approximately 5 minutes. Deglaze your pot with white wine and saute vegetables for an additional 1 minute. Add crushed tomatoes with puree, clams, reserved clam juice, water, Hot Sauce, potatoes, salt and pepper. Stir and bring to a boil. Reduce heat to low and cover your pot with lid. Simmer for 45 minutes or until potatoes are soft, the key is the potatoes. During the last 10 minutes ONLY of the above step add the shrimp and fish. (see note) Now Serve in with warm Sourdough Bread Bowls. (Available at any bakery)
Nutrition Facts : Calories 650 calories, Fat 18.7875725 g, Carbohydrate 48.13957875 g, Cholesterol 253.82 mg, Fiber 6.75410009850562 g, Protein 69.2429825 g, SaturatedFat 2.8648985 g, ServingSize 1 1 Serving (652g), Sodium 651.05725 mg, Sugar 41.3854786514944 g, TransFat 1.994969375 g
BAYOU SHRIMP
Categories Appetizer Sauté Low Carb Quick & Easy Shrimp Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
- Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.
LOUISIANA BEEF STEW
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Provided by MaryLee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
- Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
- Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
- Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g
WONDERFUL SEAFOOD STEW
Boneless fish fillets and whole shrimp simmer with garlic, herbs, and Cajun spices in a bayou blockbuster of a stew. Health experts recommend eating at least one meal per week that includes fish -- let it be this one.
Provided by Annacia
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thaw fish and shrimp, if frozen.
- Rinse fish and shrimp; pat dry.
- Cut the fish into 1-inch pieces.
- Cover and chill fish pieces and shrimp until needed.
- In a large saucepan heat olive oil over medium-high heat.
- Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
- Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
- Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
- Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
- Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
- Remove the bay leaves before serving.
Nutrition Facts : Calories 199.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 84.8, Sodium 333.4, Carbohydrate 16.4, Fiber 3.3, Sugar 8.3, Protein 22.2
BAYOU SHRIMP CREOLE
This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.
Provided by Penny Stettinius
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
- Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
- Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
- Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
- Simmer 30 minutes, stirring occasionally.
- Add the wine and reduce by half, another 15 minutes.
- Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
- Taste all along the way, re-season according to your tastes.
- I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
- As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
- Add the green onions, and parsley and serve over rice.
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