I made Shrimp Diane, Jambalaya, Potato Salad, Red Beans and Cornbread Muffins from Chef Paul Prudhomme’s Louisiana Kitchen.
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| Shrimp Diane |
SHRIMP DIANE
I used 1-1/2 sticks of butter for 2 servings!!!
2 pounds Medium shrimp with shells
6 tablespoons
Shrimp Stock
1-1/2 sticks Butter
¼ cup Finely chopped green onions
¾ teaspoon Salt
½ teaspoon Minced garlic
½ teaspoon Pepper
½ teaspoon Dried sweet basil leaves
½ teaspoon Dried thyme leaves
¼ teaspoon Dried oregano leaves
½ pound Mushrooms, cut into ¼-inch-thick slices
3 tablespoons Chopped fresh parsley
Hot
Basic Cooked Rice
- Rinse and peel the shrimp. Use shells to make the shrimp stock.
- In a large skillet melt of the butter over high heat. Add the green onion, salt, garlic, peppers, basil, thyme and oregano; stir well.
- Add the shrimp and sauté just until they turn pink.
- Add mushrooms, stock and butter. Continue cooking and shaking the pan. Add the parsley. Serve.
BASIC COOKED RICE
2 cups Uncooked converted rice
2 ½ cups Basic stock
1 ½ tablespoons Very finely chopped onions
1 ½ tablespoons Very finely chopped celery
1 ½ tablespoons Very finely chopped green bell pepper
1 ½ tablespoons Butter
½ teaspoons Salt
¼ teaspoons Garlic powder
A pinch black pepper
In a 5x9x2 ½ – inch loaf pan, combine all ingredients, mix well. Bake at 350 degree, 1 hour and 10 minutes.
SHRIMP STOCK
2 quarts Cold water
1 medium Onion, unpeeled and quartered
1 large Clove garlic, unpeeled and quartered
1 rib Celery
2 pounds Rinsed shrimp shells
Place all ingredients in a stock pot. Bring to a boil oven high heat , then gently simmer at 2 hours.
CHICKEN AND TASSO JAMBALAYA
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| Jambalaya |
Makes 4 main-dishes.
Seasoning mix:
2 whole Bay leaves
1 ½ teaspoons Salt
2 teaspoons Pepper
2 teaspoons Thyme
½ teaspoons Sage
2 tablespoons Butter
½ pound Chopped tasso, about 2 cups
¾ pound Boneless chicken, cut into bite-size pieces, about 2 cups
1 cup Chopped onions
1 cup Chopped celery
1 cup Chopped green bell peppers
1 tablespoon Minced garlic
½ cup Canned and chopped tomatoes
1 cup Peeled and chopped tomatoes
2 ½ cups Basic Chicken Stock
1 ½ cups Uncooked converted rice
- Combine the seasoning mix ingredients in a small and set aside.
- Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, stirring frequently.
- Add the chicken and continue cooking until chicken is brown.
- Stir in the seasoning mix and the onions, celery and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes.
- Stir in the tomato sauce and cook about 1 minute, stirring often.
- Remove from heat. Stir in the stock and rice, mixing well.
- Transfer mixture to an ungreased 8×8-inch baking pan. Bake uncovered in a 350 degee oven rice, about 1 hour. Remove from oven. Stir well and remove bay leave.
POTATO SALAD WITH GREEN ONION SALAD DRESSING
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| Potato Salad with Green Onion Salad Dressing |
Makes 6 to 8 side-dish serving.
4 medium White potatoes, cooked and chopped
6 hard-boiled Egg, finely chopped
¼ cup Finely chopped onions
¼ cup Finely chopped celery
¼ cup Finely chopped green bell peppeps
2 teaspoons Prepared mustard
1 ¼ teaspoons Salt
½ teaspoons Pepper
GREEN ONION SALAD DRESSING
Make about 1 ½ cups.
1 egg plus 1 egg yolk
1 1/8 cups Vegetable oil
½ cup Finely chopped green onions
1 ½ tablespoons Creole mustard
1 tablespoon White vinegar
¼ teaspoon Salt
¼ teaspoon Pepper
- Blend the egg and egg yolk in a blender until frothy, about 2 minutes.
- With the machine on, gradually add the oil in a thin stream. When the mixture is thick and creamy, add the remaining ingredients blend thoroughly. Refrigerate until ready to use.
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| Red Bean |
RED BEAN
Make about 7 cups.
1/2 pounds Dry red kidney beans
Water to cover the beans
About 10 cups Water, in all
3 pounds Small ham hocks
1 cups Finely chopped celery
1 cups Finely chopped onions
1 cups Finely chopped green bell pepper
3 Bay leaves
1 1/2 teaspoons Peppers
1 teaspoons Dried thyme leave
3/4 teaspoon Garlic powder
3/4 teaspoon Dried oregano leaves
1/2 teaspoon Pepper
- Cover the beans with water 2 inches above the beans; soak overnight. Drain.
- Place 8 cups of the water and remaining ingredients in a 5-1/2 quart saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Remove cover, reduce heat, and simmer 1 hour, stirring occasionally. Raise heat and boil until meat falls off the bones, about 15 to 20 minutes. Remove the meat and bones from the pan; set meat aside and discard bones.
- Add the drained beans and remaining 2 cups water to the pot. Bring mixture to a boil; reduce heat to maintain a simmer, and cook until beans are tender and start breaking up, about 1 hour, stirring occasionally.
- Add the ham and cook and stir 10 minutes more. Discard bay leaves and break up any large meat chunks.
CORNBREAD MUFFINS
Make 1 dozen muffins.
1-1/3 cups All-purpose flour
1-1/3 cup Cornmeal
2/3 cup Sugar
5 teaspoons Baking powder
1/2 teaspoon Salt
1-1/3 cups Milk
5 tablespoons Butter, melted
1 Egg, beaten
- In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt; mix well, breaking up any lumps. In a separate bowl combine the milk, butter, and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat!
- Spoon mixture into 12 greased muffin cups. Bake at 350 degree until golden brown, about 45 minutes. remove from pan immediately and serve while hot.
I USE ONLY MY LEFT HAND!!!
