– a col le ction of Louisiana recip es –
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bon appétit. Dig into local recipes, cooking tips and more at LouisianaSeafood.com.
I
am so excited to share with you this month’s collection of seafood recipes. These recipes include ingredients using not only our great Louisiana Seafood, but also some amazing Certified Louisiana products. These products can be found in local grocery stores and shops all throughout Louisiana! People of Louisiana know good food, great flavors and wonderful products, so when purchasing these items, you are supporting local! Check out these great local products and their recipes. Be sure to use fresh seafood from Louisiana to make something in your home kitchen that will Feed Your Soul!
www.LouisianaSeafood.com
A
s cool fall temperatures arrive in Louisiana, nothing warms the soul quite like a bowl of gumbo or étouffée. Whether you are hosting a pre-game party or a backyard get-together, Certified Louisiana products can take your food to the next level. The Certified Louisiana label ensures you are buying products grown, manufactured and distributed from right here in Louisiana. You can find the Certified Louisiana logo on everything from sausage, seafood and dessert to beer, wine and spirits. Look for Certified Louisiana products at your favorite grocery stores and farmers markets.
Dr. Mike Strain
LOUISIANA AGRICULTURE AND FORESTRY COMMISSIONER
Ready-Set-Okra Gumbo with Shrimp! Uncle Larry’s Food & Spice Company @unclelarrysseasoning
READY
Add one quart of Ready–Set–Okra Gumbo base and two cups of water to a pot capable of holding one gallon. Turn heat to medium high/high heat and bring your gumbo to a boil.
SET
Carefully add one pound of peeled shrimp and return your gumbo to a boil. Intensify the flavor by adding a little crabmeat and/or gumbo crabs.
OKRA GUMBO
Reduce heat and simmer your seafood gumbo for five to ten minutes. Now, turn off the burner; allow your seafood five minutes to absorb your gumbo’s Festival of Flavors®. Skim oil if any accumulates on the surface. Serve over rice. It is time to eat!
UNCLE LARRY’S NOTE:
Ready-Set-Okra Gumbo base is a concentrated product. By adding two cups of water, you will optimize the flavor, consistency and spice of your gumbo. However, if you prefer a thick & spicy gumbo, add one cup of water. For a thinner and less spicy gumbo, add three cups of water.
All these recipes and more can be found at www.LouisianaSeafood.com
Cajun Swamp Dip Cajun Smoke Seasoning www.cajunsmokeseasoning.com
INGREDIENTS • • •
1 Packet Cajun Smoke Swamp Dip 1/2 Cup Mayonnaise 1/2 Cup Regular Sour Cream
DIRECTIONS
In a bowl, combine Cajun Smoke Swamp Dip Packet, Mayonnaise & Sour Cream. Mix Well. Enjoy! For a lower calorie dip substitute 1 Cup Fat Free Sour Cream for Mayonnaise and Regular Sour Cream.
All these recipes and more can be found at www.LouisianaSeafood.com
Buffalo South Sauce Piquant Buffalo South Sauce www.buffalosouthsauce.com
INGREDIENTS • • • • • • • • •
3-4 lbs alligator meat ¾ cup each of flour and oil for roux, additional flour for dredge Trinity: 3 cups onion, 2 cups celery, 2 cups bell pepper 1/3 cup minced garlic 1, 28 oz can crushed tomato 1, 15 oz can diced tomato 1, 6 oz can paste 7 cups of appropriate broth (paired with meat) ¾ - 1 cup Buffalo South Sauce (Ain’t Y’alls Ordinary Wing Sauce)to taste
PUT IT TOGETHER
- Dredge meat in flour and brown (if appropriate), set aside - Make Dark Brown roux - Wilt Trinity and Garlic in pan used to brown meat - Combine all ingredients in large pot, simmer at slightest pop boil
All these recipes and more can be found at www.LouisianaSeafood.com
ADJUSTMENTS
- Simmer about 2.5 hours, until all flavors are well blended, and meat is fall apart tender occasional stir to prevent bottom sticking (get to sample for taste as well) - Delicate meat (seafood) only added at end of cooking process (will lessen total simmer time) - Adjust broth to maintain consistency - Adjust with other seasonings of desired
SERVE
- Serve over rice, grits, pasta,,,your choice - Side with tossed salad, veggie, some garlic bread, and beverage of choice - Try ... Adjust ... ENJOY!!!! May Your Next Meal Always Be Better Than Your Last!!!!!
All these recipes and more can be found at www.LouisianaSeafood.com
Louisiana
seafood is
Louisiana. Our seafood is what makes us who we are in Southeast Louisiana. Buy local to support the fishing families that work hard to ensure it stays that way for generations.
LouisianaSeafood.com for authentic recipes you can only find here.
Crawfish Quesadillas Kirrston’s Kollections www.kirrstonskollections.com Kirrstons Kollections LLC @kirrstonskollections
INGREDIENTS • • • • • • • •
1 pound peeled Louisiana crawfish tails 8-10 flour tortillas 1 medium onion, diced or chopped 1 red bell pepper, diced or chopped 1 green bell pepper, diced or chopped Cilantro, optional 1-2 tablespoon of real butter, salted or unsalted 1/2 cup green onions, thinly sliced
DIRECTIONS
In a nonstick skillet, saute onion and peppers in butter on medium heat until tender. Add crawfish and green onions and saute another 10 minutes. Season to taste with K’s Kreole seasoning blend. Spray large skillet with vegetable oil cooking spray and place on medium heat. Put tortilla in skillet and spread with 1/2 cup crawfish mixture and cheese and top with another tortilla. Cook 1 minute on each side. Cut into wedges. Repeat. Serve with salsa or some Louisiana hot sauce and sour cream.
Find K’s Kreole seasoning blend in all Rouses supermarkets in Lafayette and Baton Rouge, Benny’s supermarket in Opelousas; Janise’s in Sunset; Drug Emporium in Lafayette, Louisiana and in Tyler, Texas; Sam’s Meat Market in Aurora, CO; Ruff ’s Barbeque in Golden, CO; HEB stores across Beaumont and Houston and Walmart.com.
All these recipes and more can be found at www.LouisianaSeafood.com
Shrimp Luciena ( Lou - Sha - Na ) Cajun Smoke Seasoning www.cajunsmokeseasoning.com
INGREDIENTS • • • • • • • • •
1lb. peeled and deveined shrimp 1/2 lb angel hair pasta (Your Favorite Pasta Can Be Substituted) 3 cups Country Crock Original Buttery Spread 1 cup minced garlic 2 cups fresh shallots chopped 1/8” to 1/4” Pieces 4 cups sliced mushrooms 1/3 cup fresh parsley chopped 2 tbsp. Cajun Smoke Season-It-All Cajun Seasoning 8 oz. shredded mozzarella cheese
DIRECTIONS
1. Cook pasta to Al Dente, drain and set aside. 2. Melt butter in a 6 to 8 quart deep dish pot. 3. Add garlic and simmer for 5 minutes on medium heat. 4. After garlic is simmered, add sliced mushrooms, shallots, parsley and 1 tbsp. Cajun Smoke Season-It-All. Saute on medium heat for 10 minutes or until mushrooms are cooked and soft. 5. After everything has simmered for 10 minutes add shrimp and cook until shrimp turn pink. 6. After shrimp are pink, add the cooked pasta. 7. Add 1 tbsp. Cajun Smoke Season-It-All and stir until all the pasta is covered with the sauce. 8. After Pasta is covered with sauce, Shrimp Luciena is done. 9. Plate and sprinkle top with mozzarella cheese. 10. Enjoy!
All these recipes and more can be found at www.LouisianaSeafood.com
BBQ Shrimp LeLe Cajun Smoke Seasoning www.cajunsmokeseasoning.com
INGREDIENTS • • • • • • •
2 - 3 lbs. of raw shrimp 1 lb. butter (Country Crock, Imperial, etc.) 2 lemons 1 large onion 1 bunch of shallots 1 pack of cut mushrooms (optional) 1 packet Cajun BBQ Shrimp Seasoning
DIRECTIONS
1. TO MAKE SAUCE: Melt butter & Cajun BBQ Shrimp Seasoning Packet in a pan and let simmer. 2. Lay shrimp in pan stretching them out not to curl. 3. Cut onion into thin rings, pull apart and place on top of raw shrimp. 4. Squeeze 1/2 a lemon over the shrimp. 5. Cut remaing lemons into thin slices and place on top of the onions and shrimp. 6. (Optional) Place cut mushrooms on top of onions and shrimp. 7. Sprinkle cut up shallots over everything. 8. Pour the sauce over the shrimp. 9. Place pan of shrimp in a 350 degree oven for 25-30 minutes, depending on size of shrimp. 10. When shrimp are done pour everything in a big bowl and let sit for 10 min. 11. Plate and Enjoy! Warm some french bread and dip in juice OR pour juice over rice or pasta!
All these recipes and more can be found at www.LouisianaSeafood.com
Mrs. Cloteal’s Okra Creole Recipe Mrs. Cloteal’s Creole Seasoning Available at Quality Meats; Food Mart in Alexandria, LA Mona and Joe’s Southern Kitchen in Boyce, LA
INGREDIENTS • • • • • • •
1½-2lbs chicken 1lb shrimp 1½ -2lbs smoked sausage (sliced) 1½ -2lbs blue crab claws ¾ cup chopped onion ¾ cup chopped bell pepper 4 cloves choppedgarlic
• • • • • •
1 large tomato (Chopped) ½ cup serrano peppers (Chopped) 4oz can tomato sauce (2) 4-5 cups fresh okra (Cut) Dried shrimp (large bag) ¼ - ½ cup Mrs. Cloteal’s Creole Seasoning
1. Season wings and sausage and brown in Dutch Oven 2. Remove wings and sausage and set aside 3. Add vegetables and sauté until soft 4. Add ¼ cup of Mr’s Cloteals 5. Add 4oz can tomato sauce 6. Return wings and sausage to Dutch Oven, add Okra and dried shrimp 7. Cook on Medium for 30-45 minutes (stirring occasionally until okra is cooked through) 8. Add shrimp, crab and 4oz can of tomato sauce 9. Stir and let simmer on low until seafood is done 10. Season to taste with remaining Mrs. Cloteal’s 11. Let stand off heat for 20 mins 12. Serve over rice It’s always better the next day!
All these recipes and more can be found at www.LouisianaSeafood.com
Blanc Du Bois BBQ Shrimp Landry Vineyards www.landryvineyards.com
Our wines are sold in over 650 stores in Louisiana.
INGREDIENTS • • • • • • • • • • • • • • • •
¼ c. - ½ c. butter 1 TBSP chopped/minced Garlic 1 lg. onion chopped or sliced (the onions can be substituted for the trinity mix) 1 lg. bell pepper sliced Oregano Thyme 3 Bay leaves Worcestershire sauce ¼ -1/2 cup Italian dressing 1 lemon 3 lg. banana peppers sliced 1 lg. cauliflower, break into pieces, small bite sizes 1 c. Landry Vineyards Blanc Du Bois Dry Wine 1 c. BBQ sauce Creole Seasoning 1 ½ lbs peeled & deveined shrimp, can leave the tails on
DIRECTIONS
Melt butter, add garlic and cook for ~ 1 min. stirring often, add onions (or trinity mix) cook ~ 1 min. stirring often, add sliced bell peppers and stir well. You are trying to brown and caramelize the garlic. Add Cauliflower, sprinkle Creole seasoning to your taste, squeeze 1 lemon, oregano, thyme, 3 bay leaves, dashes of Worcestershire Sauce, Italian dressing and ~1 c of Landry Vineyards Blanc Du Bois Dry white wine, and 1 c of your favorite BBQ Sauce. Stir well and cook ~3-5 min. Simmer till cauliflower is a little tender. (or to your liking of tenderness) (I like it a little crunchy) Add peeled Shrimp. Cook till shrimp are cooked. Serve with French Bread and or Rice.
All these recipes and more can be found at www.LouisianaSeafood.com
Cajun Shrimp Stew Acadian Kitchens Acadian Kitchens @acadian_kitchens
INGREDIENTS • • • • • • • • • •
1 pound of uncooked cleaned, small to medium shrimp 1 packet of Cajun’s Choice Cajun Shrimp Seasoning Mix 1 tablespoons olive oil 3/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots 1 cup shrimp stock or bottled clam juice 1 15 ounce can of fire roasted, diced tomatoes 1 tablespoon chopped basil Cooked white rice
DIRECTIONS
Heat a large pan over medium-high heat for 1 minute. Add oil to the pan and swirl to coat. Add onion, celery and carrots to the pan and sauté until soft for about 3 to 4 minutes. Add shrimp stock (or clam juice), canned tomatoes, basil and the 1 packet of Cajun’s Choice Cajun Shrimp Seasoning Mix. Reduce heat to simmer and for about 20 minutes to cook the flavors together. Increase heat to medium high and add shrimp. Cook for about 3 to 4 minutes and serve in bowls over cooked rice.
All these recipes and more can be found at www.LouisianaSeafood.com
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