Classic But Spiced-Up Jambalaya

Dave DeWitt Leave a Comment

Don’t ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.

Ingredients

  • 3 tablespoons vegetable oil

  • 1 pound pork or chicken, cut in 1/2-inch cubes

  • 2 large onions, finely chopped

  • 1/4 pound tasso sausage, cut in 1/2-inch cubes

  • 5 to 8 cloves garlic, minced

  • 2 bay leaves, crushed

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon dried thyme

  • 1/2 teaspoon ground cloves

  • 1 pound smoked garlic sausage, cut in 1/2-inch cubes

  • 3 cups beef or chicken broth

  • 1 1/2 cups rice

  • 6 to 8 small hot red chiles, such as piquins, crushed

  • 1 teaspoon ground cayenne

  • 1 teaspoon Louisiana-style hot sauce

  • Salt and freshly ground black pepper

Instructions

Heat the oil in a large, heavy pot and add the pork (or chicken) and onions. Saute until the onions are transparent and the meat is cooked.

Add the tasso, garlic, bay leaves, parsley, thyme, and cloves. Saute for 5 minutes. Add the sausage and continue to cook for an additional 5 minutes.

Add the broth and bring the mixture to a boil and boil slowly for 10 minutes.

Add the remaining ingredients and bring back to a boil. Lower the heat and simmer for 15 to 20 minutes, uncovered, and stirring from time to time to mix everything well.

When the rice absorbs all the liquid and is soft, the jambalaya is ready to serve. If the rice is cooked and the dish is still a bit liquid, raise the heat until the excess moisture evaporates. Or, if the rice isn’t cooked and the dish is dry, add more broth and simmer until it is done.

Red Beans and Rice with Sausage

Dave DeWitt Recipes Leave a Comment

Here is your basic Cajun side dish, elevated to entree status with the addition of the sausage. Note: This recipe requires advance preparation.

Ingredients

  • 1 pound dried red beans, not kidney beans, sorted and rinsed

  • 2 tablespoons vegetable oil (if using a fatty sausage, render some of the fat from the meat)

  • 1 large onion, chopped

  • 6 to 8 cloves garlic, chopped

  • 1 stalk celery, chopped

  • 2 tablespoons chopped fresh parsley

  • 1 bay leaf

  • 1 pound tasso, andouille, or other sausage, such as garlic sausage, cut diagonally into 3/4-inch slices

  • 1 to 2 teaspoons ground cayenne

  • 8 to 10 cups water

  • 4 to 5 cups cooked white rice

  • Chopped parsley for garnish

Instructions

Cover the beans with water and let stand overnight.

Heat the oil in a large pot. Saute the onion, garlic, and celery in the oil until soft. Add the beans, parsley, bay leaf, tasso, cayenne, and water. Bring to a boil, lower the heat and simmer until the beans are soft, about 1 to 2 hours.

As it cooks, the beans may start to get creamy. If the beans get soft and the broth is still thin, take a few beans, put them in a sieve, and mash through with a wooden spoon.

Serve over the rice and garnished with plenty of chopped parsley.

Fiery Seafood Gumbo

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A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo! Often served as a main dish, this “soup” may contain chicken, meat, or ham in addition to vegetables, tomatoes, and spices. Serve with potato salad, sourdough bread and blackbottom pie for dessert. Note: Gumbo can be prepared ahead of time. Prepare the gumbo up to the point to where the fish is added. Refrigerate until ready to heat and serve.

Ingredients

  • 1 pound raw shrimp

  • 1 quart chicken stock

  • 1/2 cup bacon drippings or vegetable oil

  • 1/2 cup flour

  • 1 large onion, chopped

  • 2 stalks celery, chopped

  • 4 cloves garlic, minced

  • 1/2 pound okra, cut crosswise into rounds

  • 1 teaspoon distilled white vinegar

  • 1 tablespoon crushed dried red chile, seeds included

  • 2 teaspoons ground Cayenne

  • 1 tablespoon vegetable oil

  • 1 medium tomato, peeled and chopped

  • 2 bay leaves, crumbled

  • 1/2 teaspoon ground thyme

  • 1/4 teaspoon ground oregano

  • 1/2 pound fish fillets, cut into 3/4-inch chunks

  • 1/2 pound lump crabmeat

  • 3 cups cooked rice

  • Chopped parsley for garnish

Instructions

Poach the shrimp in the chicken stock until they turn pink, about 4 minutes. Remove the shrimp, save the broth, and shell and devein the shrimp. Keep the shrimp cool until ready to add back into the gumbo.

Melt the bacon drippings and stir in the flour. Heat the roux, stirring constantly, until it is a very dark brown color, being careful that it does not burn. Add the onions, celery, and garlic and continue to heat for a couple of minutes to soften the vegetables. Remove from the heat so that the roux does not continue to brown.

Heat the okra and vinegar in the remaining vegetable oil, for 20 minutes or until the okra is no longer stringy, stirring occasionally.

Reheat the broth to boiling and slowly stir the roux mixture into the liquid. Add the chile, cayenne, okra, tomato, bay leaves, thyme, and oregano. Then reduce the heat and simmer for a couple of hours until thick.

Add the fish and crabmeat and heat for 5 minutes.

Remove from the heat and add the shrimp. Allow to sit for a couple of minutes before serving.

To Serve: Place some of the cooked rice in the bottom of a bowl, pour the gumbo over the top, and garnish with the parsley.

Dorado Ala Parilla Con Chile Verde

Dave DeWitt Leave a Comment

Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his “Nuevo Latino with a Mexican Twist” style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.

Ingredients

For the Chile Verde Sauce:

  • 3 whole poblano chiles

  • 1 pound tomatillos

  • 2 serrano chiles

  • 1 Spanish onion

  • 2 medium tomatoes

  • 3 cloves garlic

  • 4 tablespoons olive oil

  • 1/3 cup pumpkin seeds

  • 2 cinnamon sticks

  • 1/2 cup sesame seeds

  • 3 cups chicken stock, divided

  • 2 tablespoons honey

  • Salt and pepper

  • 8 sprigs parsley

  • 8 sprigs cilantro

For the Fish:

  • 2 pounds Mahi Mahi

  • Salt and pepper

  • 6 large plantain or banana leaves (available in most Asian markets)

 

Instructions

For the Chile Verde Sauce:

Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.

In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.

By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.

For the Fish:

Season both sides of the fish with salt and pepper and wrap it up in the banana leaves. In a large sauté pan, cook each side of the fish for 4 minutes. Place the fish on a plate, open the banana leaves, and put the sauce over. Garnish with grilled corn and vegetables.

 

 

Spicy Floribbean Shrimp

Dave DeWitt Leave a Comment

“The Herb Queen” Maryon Marsh is a native of England who lectures on growing organic herbs and peppers. She offers this wonderful recipe for shrimp that is as colorful as it is delicious. It makes a beautiful presentation, perfect for company.

Ingredients

  • 4 tablespoons coconut flakes

  • 1/4 cup cashews

  • 16-20 large shrimps (1-1/2 pounds), peeled and deveined

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, finely chopped

  • 4 teaspoons finely chopped fresh ginger root

  • 1/4 cup chopped shallots

  • 1 fresh cayenne pepper, seeded and chopped (use more if you want additional heat)

  • 1-1/2 cups unsweetened coconut milk

  • 3 tablespoons lime or orange marmalade

  • 1 cup fresh orange, peeled and diced

  • 1 cup fresh mango, peeled and diced

  • 1 cup fresh pineapple, peeled and diced

  • 1/4 cup chopped fresh cilantro

  • Basmati rice, prepared according to direction

  • Salt and pepper to taste

  • 1 8-ounce glass of white wine (for drinking)

Instructions

Toast the coconut flakes and cashews in a dry frying pan on low heat, browning them slowly and stirring often. Set aside to cool.

Wash the shrimp and pat them dry. Brown them lightly in the olive oil on both sides, about 1 minute for each side. Drain and set aside.

Heat the butter in a large pan. Sauté the garlic, ginger, shallots and cayenne pepper until transparent, about 2 minutes. Do not burn them.

Add the coconut milk and marmalade. Season with salt and pepper to taste.

Stir in all the fruits and the shrimp. Cook for 5-7 minutes. Adjust salt and pepper if needed.

Transfer to a platter. Garnish with the toasted cashew, coconut flakes, and cilantro on top. Serve with Basmati rice.

Sip, with relish, a well deserved glass of white wine