***    Traditional    Re'moulade    Sauce    ***

                     *  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.


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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.


***    Quick    Shrimp    Newburg    ***

                     *  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.


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***    Shrimp    and    Okra    Gumbo    ***

                     *  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.


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NOTES :      It is best to freeze Shrimp and Okra Gumbo without the 
shrimp added. When you reheat, add fresh shrimp.



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