Super Bowl Party

I made Shrimp Diane, Jambalaya, Potato Salad, Red Beans and Cornbread Muffins from Chef Paul Prudhomme’s Louisiana Kitchen.

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

1. Rinse and peel the shrimp. Use shells to make the shrimp stock.
2. In a large skillet melt of the butter over high heat. Add the green onion, salt, garlic, peppers, basil, thyme and oregano; stir well.
3. Add the shrimp and sauté just until they turn pink.
4. 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

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

1. Combine the seasoning mix ingredients in a small and set aside.
2. Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, stirring frequently.
3. Add the chicken and continue cooking until chicken is brown.
4. 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.
5. Stir in the tomato sauce and cook about 1 minute, stirring often.
6. Remove from heat. Stir in the stock and rice, mixing well.
7. 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

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

1. Blend the egg and egg yolk in a blender until frothy, about 2 minutes.
2. 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.

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

1.  Cover the beans with water 2 inches above the beans; soak overnight. Drain.
2. 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.
3. 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. 
4. 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

1. 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! 
2. 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!!!