Clam Chowder Casserole

Clam Chowder Casserole

1 (8 ounce) package uncooked elbow macaroni

2 cups shredded sharp Cheddar cheese

2 (10.75 ounce) cans condensed cream of potato soup

3 (6.5 ounce) cans chopped clams with juice

2 eggs, beaten

1 green onions, diced

1/4 cup diced onion

1 tablespoon Worcestershire sauce

1 teaspoon fresh lemon juice

1 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.  Preheat oven to 375 degrees F (190 degrees C).  In a large bowl, mix the cooked macaroni, 1 1/2 cups Cheddar cheese, potato soup, clams with juice, eggs, green onions, onion, Worcestershire sauce, lemon juice, and pepper. Transfer to a large casserole dish, and top with remaining cheese.  Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Shrimp Etouffee

Shrimp Etouffee

1/2   stick butter

2 lb small or medium shrimp peeled and deveined (recommended: (31/35 size count)

Salt (Cajun seasoning has salt already)

1   (14.5-ounce) can diced tomatoes (recommended: Ro’tel)

1   (8-ounce) can clam juice

2 to 3 dash Paula Deen Hot Sauce

1/2 cup minced fresh parsley leaves

1/2 cup minced green onions, plus extra for garnish

1 teaspoon Cajun seasoning

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon cayenne pepper, more if desired

3   cloves garlic, finely minced

1 cup chopped celery

1/2 cup chopped green bell pepper

1 cup chopped yellow onion

1/2 cup all-purpose flour, plus extra flour, optional

1/2 cup oil

Rice, optional

Diced green onions, for garnish

Note: To make roux, use oil instead of butter, because butter burns.

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

Crab Filled Crescent Wontons

Crab Filled Crescent Wontons

1-8 oz. tube crescent roll dough

3 oz. cream cheese, softened

1/4 cup mayonnaise

3/4 cup cooked crabmeat, chopped

2 green onions, chopped

1/8- 1/4 teaspoon cayenne pepper

salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.  In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.  Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Salmon Corn Chowder

Salmon Corn Chowder

1 tsp olive oil

1/2 cup chopped onion

2 medium potatoes, chopped to 1/2 inch pieces

1can creamed corn (14.5 oz)

1 can sweet corn (14.5 oz)

1 can evaporated milk

1 and 1/2 cup water

3 squeezes lemon juice

salt and pepper to taste

1 tsp dried dill weed.

In a large stock pot...Saute onion in oil over med high heat for 2-3 minutes or until tender.

Add  poptatoes, water, evaporated milk, creamed corn, and canned corn, salt and pepper.

Reduce heat to low and simmer 10 minutes.  Add the pre-cooked  and de-boned salmon meat to the soup and then add 3 squeezes of lemon juice and a dash of pepper.  Simmer an additional 10 minutes...adding dill at the very end.

Jambalaya Soup

Jambalaya Soup

3 cans (14-1/2 ounces) chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

4 cloves garlic, crushed

1 teaspoon each dried thyme and dried marjoram

1/2 teaspoon cayenne pepper

1-1/2 cups chopped onion

1 cup celery, thinly sliced

2/3 cup long-grain brown rice

1 package smoked sausage

8 skinless chicken drumsticks (about 2 pounds) remove skin (It doesn't have to be drumsticks, can use any chicken pieces.)

1 red bell pepper, diced

1/2 pound medium shrimp, cleaned

In saucepan, bring broth, tomatoes, garlic, thyme, marjoram and cayenne to a boil.  In 5 or 6 quart slow cooker, mix onion, celery, rice, and sausage.   Add broth.   Tuck in drumsticks, meaty sides down.   Scatter bell pepper on top.   Cover; cook on low heat setting 7 to 8 hours, or on high 2-1/2 to 3 hours, until rice has softened and chicken is tender.   Uncover; turn to high.   Add shrimp; cover.   Simmer 5 minutes until shrimp are cooked.   Remove drumsticks; remove bones, if desired.   Ladle soup into bowls; add chicken to each serving.   

Shrimp (Chicken) Sauce Piquant

Shrimp (Chicken) Sauce Piquant

2 pounds of medium shrimp, peeled and deveined or 2 lbs chicken, cooked and shredded

2 teaspoons plus 1 tablespoon of Cajun seasoning, divided

2 tablespoons of canola oil

2 tablespoons of all purpose flour

2 cups of chopped onion

1 cup of chopped green bell pepper

1/2 cup of chopped celery

5 cloves of garlic, chopped

2 cups of slow roasted tomatoes, pureed, or canned tomato sauce

4 cups of shrimp stock or chicken broth

Juice of half a lemon

Pat the shrimp dry with paper towels and sprinkle with 2 teaspoons of the Cajun seasoning.   Refrigerate until needed.  Heat the oil in a heavy bottomed stockpot over medium high heat, stirring in the flour.   Cook, stirring constantly, until the roux becomes a medium brown, caramel colored.   Add the onion, bell pepper and celery and cook over medium heat, stirring often until vegetables are soft, about 5 minutes.   Add the garlic and cook another minute.   Stir in the remaining 1 tablespoon of Cajun seasoning and 1 cup of the stock, bring to a boil and continue at a medium boil, stirring often for about 5 minutes.   Add the tomato sauce, return to a boil, reduce heat to medium low and let simmer for 1 hour, stirring occasionally.  After the first hour, stir in another cup of stock, bring to a boil, reduce heat and simmer 30 minutes longer.   Repeat, adding a cup of the stock and cooking another 30 minutes.  Add the lemon juice and cook for another  10 minutes, then add the last cup of stock, bring to a boil, add the meat, and simmer for another  15 to 20 minutes.

Jambalaya

Jambalaya   

2 Tbsp. paprika

1/4 tsp. cayenne, (or to taste)

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. salt

1/4 tsp. black pepper (or to taste)

2-3 Tbsp. oil

3 cloves garlic, minced

1 lb. chicken, cut into small pieces

1 lb. Polska Kielbasa (or smoked sausage), cut into pieces

10-12 shrimp (uncooked) peeled & de-veined

1 onion, chopped

1 c. celery, chopped

1 c. red and/or green bell peppers, chopped

2 c. long-grain white rice

4 1/2 c. chicken broth (add up to 1/2 c. more if needed)

1 (14.5 oz) can diced tomatoes (do not drain)

2 tsp. Worcestershire sauce

2 bay leaves

Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.  Heat oil in a large skillet and add chicken, Kielbasa, and shrimp. Sauté for about 1 minute then add onion, celery and peppers. Sauté another minute or two.  Sprinkle with previously combined seasonings. Sauté until vegetables become soft and onion becomes translucent.  Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end-- add more chicken broth).  Remove bay leaves and serve with Tabasco sauce.

Shrimp Embrochette

Shrimp Embrochette
6 large shrimp - peeled, deveined and chopped
1 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepperjack cheese
1/2 cup shredded Cheddar cheese
1/2 cup olive oil
garlic salt to taste
40 large shrimp - peeled, deveined and butterflied
20 thick slices bacon, cut in half
toothpicks
In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand. Preheat the oven's broiler. Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet. Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.

Southern Jambalaya

Southern Jambalaya
2 tablespoons vegetable oil
3 cups chopped onions
1 cup chopped green bell pepper
2 teaspoons salt
1 teaspoon cayenne pepper (optional)
1 pound andouille sausage, sliced (or any smoked sausage)
1 1/2 pounds skinless, boneless chicken meat, cut into bite-size pieces
3 bay leaves
3 cups uncooked medium grain white rice
6 cups water
1 cup chopped green onions
Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes. Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.