Ingredient: cayenne pepper

Light Seafood Gumbo

About Gumbo

Of all the dishes in the realm of Louisiana style cuisine, “gumbo” has remained the most well known and well loved. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures.

According to the Southern Foodways Alliance, Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.

Since Mardi Gras takes place in the same month as Heart Health month, we wanted to share a recipe that keeps the flavor but cuts out the salt and excess calories.
Recipe Credit: LaaLoosh.com
Photo Credit: Gourmet.com

Light Seafood Gumbo
Print Recipe
Light Seafood Gumbo
Print Recipe
Instructions
  1. Spray a large, non-stick skillet with non-fat cooking spray and set over medium-high heat. Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes. Transfer to a bowl and set aside.
  2. Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended. Continue to cook, stirring constantly until the flour is well browned, but not burned, about 8-10 minutes.
  3. Slowly drizzle in the broth into the skillet, continuously stirring to remove lumps, and bring to a slow simmer. Add in the thyme, bay leaves, salt, pepper, lemon juice, and tomatoes.
  4. Add the cooked vegetables back into the skillet and simmer for about 5 minutes. Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.
Share this Recipe

10-Minute Buffalo Shrimp With Blue Cheese Dip

10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
  2. In a shallow bowl, combine flour, salt and cayenne pepper. Add shrimp, tossing to coat.
  3. In a large skillet, heat oil, butter and hot sauce. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
  4. Sprinkle blue cheese dip with parsley; serve with shrimp.
  5. Serve with carrot and celery sticks on side if desired.
Share this Recipe

Emeril Lagasse’s Shrimp Etoufee

Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  2. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  4. Serve immediately over steamed white rice and garnish with sliced green onion tops.
Shrimp Stock
  1. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  2. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
  3. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Essence
  1. Combine all ingredients thoroughly.
Share this Recipe

Mediterranean Stuffed Mussels with Almonds & Dates

Mediterranean Stuffed Mussels with Almonds & Dates
Print Recipe
    Servings Prep Time
    24 appetizers 20 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    24 appetizers 20 minutes
    Cook Time
    5 minutes
    Mediterranean Stuffed Mussels with Almonds & Dates
    Print Recipe
      Servings Prep Time
      24 appetizers 20 minutes
      Cook Time
      5 minutes
      Servings Prep Time
      24 appetizers 20 minutes
      Cook Time
      5 minutes
      Ingredients
      Servings: appetizers
      Instructions
      1. Remove the mussel meats from their shells. Reserve 24 half shells (discard the rest) and place the shells on a broiling pan or baking sheet. Return the meats to the shells.
      2. In a dry (no oil) frying pan, toast the almonds over medium heat, shaking the pan regularly until the almonds are lightly colored. Remove from the pan and let cool.
      3. In a bowl, combine the almonds, rice, dates, scallion, olive oil, stock, coriander, mint, black pepper, salt, and cayenne. Mix thoroughly and taste for salt.
      4. Top each mussel with about 1 1/2 teaspoons of the rice mixture and pack down lightly
      5. Broil on 'High' for about 1 minute until heated through. If desired, sprinkle with panko crumbs and broil again briefly until crumbs are golden.
      Recipe Notes

      Recipe and photo credit: http://vernalisa.u.yuku.com.

      Share this Recipe