* Exported from MasterCook * Traditional Re'moulade Sauce Recipe By : Cookin' Cajun School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion 1 bunch green onion 1 stalk celery 2 cloves garlic 1/4 cup parsley 1 tablespoon paprika 1/4 teaspoon cayenne pepper 2 teaspoons salt 1/2 cup Creole mustard 2 tablespoons lemon juice 2 tablespoons vinegar 1 tablespoon Worcestershire sauce 4 shakes Tabasco sauce 3/4 cup oil Combine all ingredients except oil in food processor. Turn on and slowly dribble in oil until smooth. Refrigerate. Allow flavors to marry for up to 24 hours, or at least 20 minutes. Season to taste. - - - - - - - - - - - - - - - - - - NOTES : This is a very versatile sauce. Traditionally served on boiled shrimp on top of shredded lettuce, it's also delicious on sliced tomatoes, as a dressing for pasta salad, or in chicken or potato salad. For delightfully different deviled eggs, mix Re'moulade Sauce with mayonnaise. This sauce doubles easily and will last 5 to 7 days in the refrigerator.
* Exported from MasterCook * Quick Shrimp Newburg Recipe By : Cookin' Cajun School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked shrimp -- peeled 3 tablespoons butter 1 bunch green onions -- chopped 3 tablespoons flour 1/2 teaspoon Creole mustard 1/4 teaspoon black pepper 1 teaspoon salt 1 cup evaporated milk 1 1/2 cups water 2 tablespoons sherry Cut shrimp in half lengthwise. Melt butter in saucepan over very low heat, and saute' the green onions until tender. Incorporate the flour until well blended, add the seasonings, and mix well. Remove the pan from the heat, and slowly stir in the evaporated milk and water. Cook over medium heat until the mixture thickens. Remove from heat and add the sherry, followed by the shrimp. Heat thoroughly, serve immediately. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Shrimp and Okra Gumbo Recipe By : Cookin' Cajun School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh okra 6 tablespoons oil -- divided 1 tablespoon vinegar 4 tablespoons flour 2 cups onion -- chopped 2 stalks celery -- chopped 1/2 cup bell pepper -- chopped 1/2 cup lean ham -- diced 6 cloves garlic -- minced 16 ounces tomatoes -- chopped 2 quarts seafood stock -- or water 2 bay leaves 1/2 teaspoon thyme -- crushed 1/2 teaspoon cayenne pepper 1 tablespoon Worcestershire sauce 1 teaspoon liquid Crab boil -- optional 2 pounds shrimp 1 pint oysters -- with liquid 1/2 cup parsley -- chopped 1/2 cup green onions -- chopped zest of 1 lemon salt and pepper -- to taste Wash and dry okra, remove stems, and slice in one-inch rounds. (It is possible to use frozen okra. If do, however, do not thaw and do not wash.) Heat two tablespoons oil in heavy saucepan other than black iron. Saute' okra in oil and vinegar, stirring often until ropiness is gone. In another pot make a dark roux with four tablespoons each of oil and flour. Add onion, celery and bell pepper. Saute until limp. Add diced ham, garlic and tomatoes. Cook 10 minutes, stirring often. Add okra, stock, and seasonings. Cook 30 minutes. Peel and devein shrimp, saving shells to boil for stock. Add shrimp and oysters to the soup. Return to a boil and cook for five minutes. Add parsley, green onions, lemon zest, and salt and pepper to taste. Serve over hot rice. - - - - - - - - - - - - - - - - - - NOTES : It is best to freeze Shrimp and Okra Gumbo without the shrimp added. When you reheat, add fresh shrimp.