By: Chef Patrick Mould
Louisiana School of Cooking
Louisiana Seafood Gumbo
Ingredients:
1/4 cup vegetable oil
1/3 cup White Flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons minced garlic
1-14 ounce can diced tomato
1 teaspoon Cajun Seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
4 cups water
3 cups chicken broth
2 Bay Leaves
1/2 teaspoon Tabasco
1/2 pound peeled shrimp
1/2 pound white crabmeat
12 shucked oysters
1/4 cup chopped green onions
1/4 cup minced parsley
4 to 6 cups cooked rice
Directions:
In a medium size stockpot, heat vegetable oil, add flour and cook until dark roux forms. Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic, continue to cook for 5 minutes.
Stir in diced tomato, onion powder, garlic powder, dried thyme and simmer for 10 minutes.
Stir in water, chicken broth, bay leaves and Tabasco, bring to boil, lower fire to medium and simmer for 45 minutes.
Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5 minutes.
Stir in green onions and parsley.
Serve each serving with a cup of steamed rice.
Yields 4-6 serving
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Creole Potato Salad
Ingredients:
5 cups peeled cubed potato
3 cups water
2 eggs
1-1/4 teaspoon salt
1 cup mayonnaise
1/4 cup minced stuffed olives
1/4 cup minced green bell pepper
1/4 cup minced celery
2 tablespoon minced onion
2 tablespoon minced green onion
1 tablespoon minced parsley
1 tablespoon sweet pickle relish
1 tablespoon white wine vinegar
1 tablespoon olive juice
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
Directions:
In a saucepot combine potato, water, eggs and 1 teaspoon salt. Bring to boil and cook for 10 minutes. Drain potatoes and chill in refrigerator. Cool eggs by running under tap water, peel and dice eggs, set aside for later use.
In a bowl, stir together remaining ingredients.
Fold in chilled potatoes and diced eggs until blended.
Yield 8 servings
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Grilled Gulf Fish on a Bed of Roasted Red Pepper Pasta
Ingredients:
2 tablespoons olive oil
1 large red bell pepper
2-eight ounce fillets of your favorite fish
1 teaspoon Cajun Seasoning
1 tablespoon lemon juice
Roasted Red Pepper Pasta
1 tablespoon olive oil
1/2 cup roasted red pepper, chopped
2 tablespoon minced fresh basil
2 tablespoon minced fresh thyme
1 tablespoon minced garlic
2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup chopped tasso
1 teaspoon Cajun seasoning
1/4 pound of rotini pasta cooked
2 tablespoon minced parsley
2 tablespoon chopped green onion
Directions:
Grilled Fish
Fire up gas grill or Bar-be-cue. Coat red bell pepper with 1 tablespoon of olive oil and cook over grill until red pepper is completely charred. Remove from pit and cover pepper with damp cloth and allow pepper to sit for 5 minutes. Peel skin of pepper while running under cool water.
Season fillet with remaining tablespoon of olive oil, Cajun seasoning and lemon juice and grill fish until done. Approximately 5 minutes on each side. Set aside while you make Roasted Red Pepper Pasta.
Roasted Red Pepper Pasta
In a saucepan heat 1 tablespoon of olive oil over medium heat, add roasted red pepper, basil, thyme and garlic. Cook for one minute.
Stir in heavy cream, Parmesan cheese, Tasso and Cajun seasoning, bring to boil. Lower fire and simmer until sauce thickens slightly.
Add pasta and cook just until pasta is heated. Stir in parsley and green onions. Divide pasta onto 2 plates and top each portion of pasta with fillet of grilled fish.
Yield 2 servings
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Ambrosia
Ingredients:
1 can sliced peaches
1 can sliced pears
1 can mandarin orange slices
1 can pineapple chunks
1 apple cored and cut into chunks
1 banana, peeled & sliced
6 large strawberries, sliced
3 kiwi peeled & sliced
3/4 cup mini marshmallows
3/4 cup pecan pieces
1/4 cup shredded sweetened coconut
3 tablespoon sliced fresh mint
Whipped topping
Directions:
In a bowl stir together all ingredients except whipped topping. Top each serving with dollop of whipped topping.
10 to 12 servings.
