1 pound andouille sausage, sliced 1/4-inch thick (we used Roger Wood andouille)
1/4 cup unsalted butter
2/3 cup vegetable oil
2/3 cup all-purpose flour
1 medium onion, chopped (we used a yellow onion)
1 cup chopped green bell pepper
1 cup sliced celery
2 (32-ounce) cartons seafood stock (we used Swanson seafood stock)
3 cloves garlic, minced
2 bay leaves (we used fresh bay leaves)
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
1/2 teaspoon dried thyme
3 pounds large fresh shrimp, peeled and deveined (tails left on)
Hot cooked rice (we used white rice)
Garnish: chopped green onion (optional)
Set a large Dutch oven over medium heat, tossing in all the sausage* and letting it cook for 5 to 8 minutes or until all of it’s browned, stirring now and then during that time. Using a slotted spoon, take the sausage out of the Dutch oven and place it on a paper towel-lined plate where it can drain. Keep 2 tablespoons of the drippings in the Dutch oven, discarding any extra.
Add the butter and oil to the Dutch oven. Once the butter’s melted, whisk in the flour until the mixture is smooth. Whisk the roux frequently (we stirred constantly) until it looks like it has the same color as dark peanut butter (they say it’s supposed to take 25 minutes to achieve that color but it took us less time than that). Add in the onion, bell pepper, and celery, stirring frequently (we stirred constantly) for 8 minutes or until the vegetables are tender. Slowly stir in the stock until everything’s combined, waiting for boiling to occur afterwards. Mix in the sausage, garlic, bay leaves, Worcestershire, Creole seasoning, and the thyme. Turn the heat down to low and let it cook for 1 hour, stirring now and then.
Mix the shrimp in, cooking it for 15 minutes. Serve immediately over rice, sprinkling on the green onion if you want to use it.
*We had to brown our sausage in batches, otherwise most or all of the sausage would’ve just been steamed and never gotten that sexy browning.
This tasted so freaking good that we didn’t stop eating until we were stuffed ! There would’ve been even more sausage in the gumbo but we weren’t always successful in keeping our hands off that deliciousness after it was done getting browned in the Dutch oven ! We did have to remove the tail shell from the shrimp before eating it but it was worth that little bit of extra time because they were so nice and tender in each bite. We forgot to put the green onions on for the picture but while they were good with the dish, the gumbo can stand all on its own for flavor (should you skip on using green onions). The rice helped make the dish even more filling and added another texture. We hope you enjoy eating this as much as we did !
This recipe came from “Cooking With Paula Deen” magazine.
We weren’t paid in any form to promote Conecuh, Roger Wood, Swanson, Zatarain’s, or “Cooking With Paula Deen” magazine.
2 tablespoons Louisiana-style hot sauce (we used Crystal hot sauce)
1/3 teaspoon ground cayenne pepper (optional) (we used 1/2 teaspoon)
2 tablespoons seafood seasoning (we used Chef Paul Prudhomme Seafood Magic Seasoning Blends)
1/2 teaspoon ground black pepper (we used freshly ground black pepper)
1 cup fish stock (we used seafood stock)
1 pound medium shrimp- peeled and deveined
Pour the oil into a heavy skillet*, setting the skillet over medium heat. Once the oil’s hot, slowly stir in the flour, continuing to stir for another 15 to 20 minutes or until the roux has at least a “peanut butter brown” look to it or darker (ours got to what we thought of as “peanut butter brown” by the 7 or 8 minute mark). If your roux gets burnt, just throw it away and start over, there’s no saving a burnt roux !
Toss the onion, garlic, celery and bell pepper into the skillet, stirring for 5 minutes or so to get the vegetables softened (ours took around 6 or 7 minutes). Mix in the chopped tomatoes, stock and seafood seasoning. Turn the heat down to low and let it simmer for 20 minutes, stirring occasionally during that time.
Stir in the hot sauce and cayenne (if you’re using cayenne that is), mixing in the crawfish and shrimp next. Cook for an additional 10 minutes or until the shrimp are opaque (fully cooked).
*When we saw that they called for a heavy skillet, we thought about using our cast-iron skillet but we found out that if your cast-iron skillet isn’t heavily seasoned, acidic food can strip away the seasoning and give the food to have a metallic taste. We decided to just use a regular large skillet.
The recipe actually suggested serving this with hushpuppies or crackers on the side but we enjoyed serving this over rice. You might think with the multiple sources of heat in this dish that it might be too spicy but it’s not ! You get a nice level of heat but still taste the other flavors, especially the ones from the seafood seasoning. The sauce tastes so good that we didn’t want to leave one speck of it behind in the skillet ! If we did one thing differently next time we make this, it’d be taking the tail shells off the shrimp so you can really dig in as soon as you get yourself a helping. If you’re a fan of shrimp and crawfish, you’re gonna love this delicious etouffe !
This recipe came from Allrecipes.
We weren’t paid in any form to promote Crystal, Chef Paul Prudhomme Seafood Magic Seasoning Blends, or Allrecipes.
Salt and pepper (we used table salt and freshly ground black pepper)
1 lb. linguine
6 tbsp. butter (we used unsalted butter)
1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped (we used a yellow onion)
4 cloves garlic, finely chopped (we used a yellow onion)
3 tbsp. flour (we used all-purpose flour)
1 1/2 cups chicken stock
1/2 cup crème fraîche or Mexican crema (we used Mexican crema)
1 lb. medium shrimp (we bought raw medium shrimp that were already peeled and deveined and we took the tail shell off)
Finely chopped fresh thyme, for garnishing
Grated parmigiano-reggiano, for garnishing (optional) (we used it)
Fill a large pot with water and set it over medium-high heat. Once boiling, salt the water, adding in the pasta next and letting it cook until it’s al dente. Drain (we left our pasta in a strainer until it was needed later on).
While the pasta is cooking, take a medium-sized saucepan out and add 4 tablespoons of the butter to it, setting the saucepan over medium heat. Once the butter’s melted, stir in the poblano, onion and garlic, cooking it for 7 to 8 minutes or until they’ve softened. Whisk in the flour, continuing to whisk for one minute. Whisk the chicken stock in, bringing the sauce to a simmer. Stir constantly for 5 minutes.
Take a small saucepan out and pour the crema into it, setting it over medium heat. Once it’s warm, whisk the crema into the sauce, stirring to combine. Pour the sauce into a food processor or blender (we used a blender), pureeing until “very smooth” (our blender’s strong enough that the sauce was completely smooth). Season the sauce with salt before moving onto the next step.
Place the remaining butter in a large skillet, setting the skillet over medium-high heat. Once the butter’s melted, add the shrimp in, cooking them until they’re fully cooked (look pink and feel firm). Season the shrimp with salt and pepper before adding in the pasta and sauce, tossing to coat everything in the sauce. Take a taste before sprinkling on the thyme and parmigiano-reggiano to see if it needs any salt (ours did). Enjoy !
You won’t want to stop eating this until you are so stuffed that you can’t eat anymore ! You taste the poblano in the sauce and the sauce itself has this wonderfully velvety, silky smooth texture to it. The shrimp adds a different texture to the meal and it helps this feel like a complete meal.
The parmigiano-reggiano and thyme do make this taste even better but we thought the dish tasted awesome even without them !
3 tablespoons blackening seasoning (we used Zatarain’s blackening seasoning)
3 tablespoons olive oil (we used extra-virgin olive oil)
3 tablespoons fresh lemon juice
3 pounds jumbo fresh shrimp, peeled and deveined
4 (6- to 8-inch) loaves French bread, split lengthwise (we used 16-inch loaves and cut it into 8-inch portions)
1 ½ cups mayonnaise
3 tablespoons ketchup
1 tablespoon minced green onion
1 tablespoon minced fresh parsley
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
3 teaspoons Creole seasoning (we used Zatarain’s)
2 teaspoons hot sauce (we used Frank’s RedHot Original)
Start by making the rémoulade sauce: take a medium-sized mixing bowl out and add all the rémoulade ingredients to it, stirring to combine. Place in the fridge until ready to use.
Take another medium-sized mixing bowl out and add to it the cabbages, sweet pepper slices, green onion, vinegar, honey and salt together, tossing to combine. Put a lid on the bowl and stick it in the fridge until you’re ready to assemble the po’ boys.
Take a large mixing bowl out and stir the blackening seasoning, oil and lemon juice together in it. Add the shrimp into the bowl, tossing it around in the bowl to coat.
Take a large nonstick skillet out (we used a large cast iron skillet) and get it preheated over high heat (we only went to medium-high heat). Once the skillet’s hot, add the shrimp in batches to cook for about 2 minutes per side or until the shrimp is pink and firm.
Once all the shrimp’s cooked you can start assembling the po’ boys. Take the bottom half of the French bread and place the shrimp on it, followed by adding on the slaw and drizzling on the rémoulade sauce. Eat right away.
All the components together make this a tasty sandwich ! For us, one serving was enough to keep us full for the rest of the night. Although this was delicious, it was a bit on the salty side but that might have been due simply to the brand we used for the blackening and creole seasoning.
We got the po’ boy recipe from Louisiana Cookin magazine and the rémoulade recipe came from Paula Deen’s magazine.
We weren’t paid in any form to promote Zatarain’s, Frank’s RedHot, Louisiana Cookin or Paula Deen’s magazine.
1 pound rotini pasta, cooked according to package directions but not rinsed
1 tablespoon extra-virgin olive oil
½ cup unsalted butter
1 cup chopped yellow onion
4 cloves garlic, minced
1 ½ teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
½ teaspoon blackened seasoning (we used Old Bay with blackened seasoning product)
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
¼ cup white wine (we used Seaglass Sauvignon Blanc)
1 1/3 cups heavy whipping cream
2/3 cup whole milk
1 tablespoon fresh lemon juice
1 (16-ounce) package cooked crawfish tails (we used a frozen 16-oz. package that we thawed)
½ cup thinly sliced green onion
¼ cup chopped fresh parsley (we used Italian parsley)
½ cup grated Parmesan cheese
Garnish: shaved Parmesan cheese (we didn’t use any)
Add the cooked pasta and oil to a large mixing bowl, tossing so all the pasta gets coated in the oil. Set the pasta off to the side for now.
Add the butter to a large Dutch oven, setting the heat to medium-high. Once the butter’s melted, add the onion in, stirring frequently for 5 minutes or until the onion’s tender. Add the garlic, Creole seasoning, blackened seasoning, salt and cayenne to the Dutch oven, stirring constantly for 1 minute. Pour the wine in, cooking it off for 3 minutes or until it’s almost evaporated. Slowly stir in the cream, milk and lemon juice, stirring constantly for 5 minutes or until the mixture’s slightly thickened. Add the green onion, parsley and crawfish into the Dutch oven, stirring for another minute.
Add the pasta into the Dutch oven, stirring to coat for about a minute or until the pasta’s heated through. Take the Dutch oven off the heat and mix in the grated Parmesan, stirring until the cheese has completely melted (at this point we took a bite and decided to add more salt to bring out the flavors more). Take your portion and garnish it with the shaved Parmesan afterwards if you’re using it.
We’d never heard of Crawfish Veronica and decided to look it up online. Turns out, this dish is actually a version of Crawfish Monica, a dish served at New Orleans Jazz & Heritage Festival. They say it’s a crowd favorite at the festival and we understand why ! This is such a delicious pasta dish, the flavor of the creole and blackened seasoning comes through but it’s not overwhelming. The flavor of the sauce and crawfish work awesome together, we couldn’t get enough of this tasty dish ! While we still enjoyed eating this the next day, we think it’s tastiest when it’s freshly made.
We got this recipe from Louisiana Cookin’ magazine.
We weren’t paid in any form to promote Zatarain’s, Old Bay, Seaglass, New Orleans Jazz & Heritage Festival or Louisiana Cookin’ magazine.
1 jalapeño pepper, seeded and diced (we left the ribs and seeds in)
1 cup fresh cilantro, chopped
1 lime, juiced
Pinch of kosher salt
Pinch of sugar
2 tablespoons vegetable oil
1 ½ pounds peeled and deveined shrimp (we used extra-large shrimp)
1 (6-ounce) can enchilada sauce (we used hot enchilada sauce)
½ teaspoon ground cumin
1 tablespoon unsalted butter
16 small corn tortillas, warmed
1 avocado, peeled, pitted and diced
Lime wedges, for serving
Let’s get started with making the salsa first. Take a bowl out and mix together the mango, red onion, jalapeño and cilantro. Now add in the lime juice, salt and sugar, stirring to mix everything together.
Now for the tacos ! Take a large heavy skillet out and pour the oil in, setting the heat to high. Once the oil’s hot, toss in the shrimp*, stirring them around for 2 to 3 minutes or until they look opaque. Turn the heat down to low and pour in the enchilada sauce, stirring to coat the shrimp. Add in the cumin and continue stirring constantly for 1 to 2 minutes. Add in the butter, stirring just long enough to melt the butter, taking the skillet off the heat immediately afterwards.
Place the shrimp in the tortillas, topping it with the mango salsa and the avocado. Squeeze some lime juice over the taco and enjoy !
*We actually split cooking the shrimp into 2 batches so they could all be evenly cooked and have a chance to get seared.
This was such a delicious taco ! You get some sweetness from the mango and heat from the jalapeño and enchilada sauce. The butter gives the sauce a silky texture. We were so excited to eat this that we actually forgot to add on a squeeze of lime but we can only imagine that it would’ve made this that much tastier ! They never did say how many shrimp to put in each taco but we didn’t end up needing all 16 tortillas. We only ended up getting about 8 tacos.
This recipe came from The Pioneer Woman Magazine.
We weren’t paid in any form to promote The Pioneer Woman Magazine.
8 oz. fresh or frozen medium shrimp in shells, peeled and deveined (we used frozen shrimp)
1 (1 ¾- to 2-lb.) head cauliflower, broken into florets (5 cups) (our cauliflower was in that weight range but we only got 3 cups)
1 tsp. toasted sesame oil
2 eggs, lightly beaten
1 Tbsp. olive oil (we used extra-virgin olive oil)
4 tsp. grated fresh ginger
4 cloves garlic, minced
2 cups coarsely chopped napa cabbage
1 cup coarsely shredded carrots
½ tsp. sea salt
½ tsp. crushed red pepper
1/3 cup sliced green onions
2 Tbsp. snipped fresh cilantro
If you’re using frozen shrimp like us then thaw the shrimp first by running it under cold water, patting it dry afterwards. Doing it in multiple batches, add some of the cauliflower into a food processor, pulsing until it’s broken into rice-size pieces.
Take an extra-large wok or skillet out (we used a skillet) and pour the sesame oil in, setting the heat to medium. Once the oil’s hot, add in the eggs, stirring them around gently until the eggs are cooked. Take the eggs out of the skillet and let them cool down a bit before cutting them into strips.
Using the same skillet you just cooked the eggs in, pour the olive oil in, turning the heat up to medium-high. Toss the ginger and garlic in, stirring constantly for 30 seconds. Add cabbage and carrots in next, stirring for 2 minutes or until the vegetables have started to soften (2 minutes worked for us). Add the cauliflower rice in, continuing to stir for another 4 minutes or until the cauliflower starts to soften (the rice was so small, it was hard to tell when it started to soften so we just cooked it for the 4 minutes). Now stir in the shrimp, salt, and crushed red pepper, stirring until the shrimp’s fully cooked. Toss in the egg strips and green onions, stirring just long enough for them to get heated.
Take the skillet off the heat and sprinkle the cilantro over the shrimp mixture, serving it with lime wedges on the side.
Serves 4 (1 ½ cups each)
This was the first time we’d ever made cauliflower rice so maybe it’s something we did but there’s just no mistaking this as actual rice, it was too soft. With all that being said though, the flavors of this dish were on point ! Adding some raw green onion slices to this gives it a nice crunch component that’d be missing from the dish otherwise. Squeezing some lime juice over your serving makes the dish that much tastier. There’s also some heat to this but it’s not so strong that it’s all you can taste.
This recipe came from a Better Homes & Gardens magazine.
We weren’t paid in any form to promote Better Homes & Gardens.