Monday, September 21, 2009

October 2009 - Recipes for "Papa's New Orleans Shrimp Feast"

"Papa's New Orleans Shrimp Feast"
Cajun Chicken:
1 cup vegetable oil
1 tablespoon Cajun seasoning
1 tablespoon dried Italian-style seasoning
1 tablespoon lemon pepper
garlic powder to taste (about 1 tsp?)
5 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. Preheat the grill for high heat. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Or: broil for 20 min until juices run clear. Serve with rice, and extra Cajun flavored bbq sauce if you like.

Shrimp Creole:

1/2 c butter
1 c chopped onions
1 c diced green peppers
1 c chopped celery
1 lg garlic clove, minced
3 tbsp chopped fresh parsley
1/2 tsp salt
1 tsp dried thyme
1/2 tsp pepper
1/8-1/4 tsp cayenne pepper (to taste)
tabasco sauce (to taste, may be served on the side)
2 tbsp flour
2 c chopped fresh tomatoes (or canned, well drained)
1 c canned seafood stock or broth
2 lbs large shrimp, peeled and deveined

Melt the butter in a large skillet over medium heat. Add the onions, green pepper, celery and garlic and saute for about 3 min. Reduce the heat to low and add the spices. Stir in the flour and cook for 2 min, stirring constantly. Stir in the tomatoes and seafood stock. Cook for about 3 min, or until thickened. Stir in the shrimp and cover and simmer for 3 min, or until the shrimp are firm and opaque. Serve over hot rice.

Creole Succotash:

1/2 c olive oil
1 large onion, chopped
3 parsley sprigs, chipped
2 lbs okra, cut into pieces
1 med green pepper, cored, seeded and diced
1 (16 oz) can chopped tomatoes
1 (10 oz) box frozen lima beans
1/2 lb ham, diced
2 (10 oz) cans of corn, drained
salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Add the onion, parsley, okra and green pepper. Saute for about 3 min. Add the tomatoes, lima beans and ham. Cover and cook for 20 min or until veggies are soft and mixture is slightly thickened. Add the remaining ingredients and cook for an additional 10-15 min, or until heated through. Serve over hot rice.

1 comment:

  1. Delish meal, girls! I am planning on making the Succotash with rice for my family next week, I liked it so much.


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