BLACKENED FISH
This blackened fish recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
Provided by SUSANHOR
Categories Fish Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
- Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- While the pan is heating, pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture; gently pat mixture onto fish.
- Working in batches, place fillets into the hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred bottom, about 2 minutes. Turn fillets and spoon about 1 teaspoon melted butter over each. Continue cooking until bottoms are charred, 1 to 2 minutes. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
CLASSIC SAUSAGE CHICKEN AND OKRA GUMBO
Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map.
Provided by hmccallum
Categories Main Course
Time 1h30m
Number Of Ingredients 19
Steps:
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic, and file powder. Rub four teaspoons of the mixture over the chicken. Set the rest of the spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a large cast-iron skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. -Reserve the leftover flour.
- When the oil is hot and almost smoking, add the cut-up chicken pieces skin-side down. Cook for about five minutes on one side until golden brown. Turn and cook about four minutes on the second side until nicely browned. Drain excess oil thoroughly on paper towels.
- Pour off all but one cup of fat from the cast-iron skillet. Heat the oil over high heat until it is almost smoking,and then add the reserved seasoned flour. Stir the mixture rapidly and constantly with a wire whisk until the mixture is amber brown. Do not burn.
- Add the chopped onion, celery and green pepper to the roux and then stir to blend. Remove the cast-iron skillet from the heat.
- Meanwhile, bring the broth to a boil in a large Dutch Oven.
- Add about half a cup of the roux mixture
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaves, and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. At this time, add the Okra if you did not use file powder and simmer for 7 minutes.
- Serve with white rice or potato salad (or both) spooned into the gumbo.
Nutrition Facts : Calories 659 kcal, Carbohydrate 25 g, Protein 21 g, Fat 54 g, SaturatedFat 35 g, Cholesterol 60 mg, Sodium 426 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHICKEN AND SAUSAGE GUMBO
This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
Provided by Paul Prudhomme
Categories dinner, project, sauces and gravies, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 19
Steps:
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
- When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
- Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
- Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
- Meanwhile, bring the broth to a boil in a large saucepan.
- Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
SHRIMP AND OKRA GUMBO
This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass the Tabasco, please!
Provided by Leslie in Texas
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 8 ingredients in small bowl for seasoning mixture.
- Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
- Add 2 cups okra and saute until brown, about 6 minutes.
- Stir onion, green pepper and celery into okra and cook 1 minute.
- Add butter and cook 1 minute.
- Mix in garlic and saute 1 minute.
- Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
- Add flour and remaining 2 tablespoons oil.
- Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
- Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
- Stir in remaining stock; boil 2 minutes, stirring frequently.
- Reduce heat and simmer 5 minutes, stirring occasionally.
- Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
- (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
- Add green onion to soup and simmer 3 minutes.
- Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
- Salt to taste and serve.
Nutrition Facts : Calories 214.8, Fat 16.7, SaturatedFat 5.1, Cholesterol 69, Sodium 834, Carbohydrate 9.7, Fiber 2.4, Sugar 1.8, Protein 7.7
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE
Categories Sausage Dinner Soup/Stew Shellfish Wheat/Gluten-Free
Number Of Ingredients 19
Steps:
- Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
- Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
- Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
- Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
- Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
- Add garlic, stirring well for another minute. Remove from heat.
- Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
- Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
- Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
- Remove from heat, skim oil from surface, and serve over rice.
PAUL PRUDHOMME'S GUMBO
Steps:
- Saute 1/2 okra in oil for about 3 mins. Add 1 tsp each of the three peppers. Cook for 10 more minutes. Stir in onions, cook for 5 minutes. Add 1 cup stock. Stir in tomatoes and cook for about 10 minutes, stirring and scraping. Add 2 more cups stock. Stir in remaining pepper and spices. Add butter. After melted, add remainder of stock and sausage, and simmer for about 45 mins. Add rest of okra and simmer 10 mins. Add shrimp and return to boil, then remove from head. Skim any oil from surface and serve over mounded rice in soup bowls.
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- Slowly add in the flour, stirring or whisking CONSTANTLY. Continue cooking and stirring until flour and oil are combined and start to turn a golden brown. (Be extremely careful not to burn the roux or to splash it onto yourself)
- Once the roux is the desired color, add in half of the onion, bell pepper, and celery and continue to stir for about one minute. Then add the rest of the vegetables, including the okra and the garlic and continue to cook and stir for another minute or two.
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- I thought some of ya'll who do not have his LOUISIANA KITCHEN cookbook might like to have these recipes and I already had them typed.
- They cannot be beaten! I have made the gumbo numerous times, and crawfish etouffee is one of the best things I have EVER eaten! I will have to type it later, though.
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- Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water...the stock just makes these Louisiana dishes.
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