Aug 272015



Here is the second part of the recipe

1 pound Small Shrimp (70/90 count) peeled and deveined

1/2 cup Canola Oil

1/2 cup Flour

1/2 cup Onion, diced

1/4 cup Celery, diced

1/4 cup Green Bell Pepper, diced

1/4 cup Garlic, minced

4 cups Seafood Stock

2 tablespoons Creole Seasoning

2 Bay Leaves

1 tablespoon Paprkia

1 tablespoon Thyme

1 tablespoon Marjoram

Salt and Pepper to taste

Heat the oil in a heavy bottomed 4 to 6 quart pan. Add the flour and mix.  When the roux is dark brown, add the oniion, celery and bell pepper. Cook for one minute and add garlic. Cook another minute then, while stirring, slowly add the seafood stock. Bring to a boil then lower heat to a simmer. Add dry seasonings and mix well. Cook for 20 minutes to deveolp flavors. Five minutes before you serve, slightly increase the heat. Add the shrimp and cook until done. Add salt and pepper to taste. Serve over jambalaya or cooked rice.


Now available on IBooks You Can’t Keep New Orleans Out Of The Cook

Aug 242015

I posted a picture to my Facebook page of a new dish that I tried. I had some leftover Smoked Chicken and Sausage Jambalaya and my wife wanted Shrimp Stew. So I thought that instead of cooking rice, I would just heat up the jambalaya and use that. I received many request for the dish so I will post the two recipes this week. Here is the Jambalaya recipe.


1/2 pound Smoked Chicken, cut into bite size pieces

1/2 pound Andouille Sausage (or any Sausage), cut into bite size pieces

1/3 cup Chopped Onions

¼ cup Chopped Celery

¼ cup Chopped Green Bell Pepper

¼ cup Chopped Garlic

2 Tablespoons Olive Oil

2 cups Beef Stock

2 cups Chicken Stock

1 8oz can Tomato Sauce

2 cups Long Grain Rice

2 tablespoons Salt

2 tablespoons Thyme

2 tablespoons Marjoram

2 tablespoons Creole Seasoning Blend

1 tablespoon Paprika

Over medium heat, cook chicken, sausage, onions, celery, bell

pepper, and garlic in olive oil. Add stock, tomato sauce and dry seasonings. Bring

to a boil. Add rice. Cover and lower heat to low. Cook until all of the

liquid is absorbed, about 20-25 minutes.


Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

Aug 202015

It is hard to believe that this decadent dessert only has three ingredients. It is so rich that you only want to serve a slice that is 1/2 inch thick. It is best served with a dollop of whipped cream.

1 pound Bittersweet Chocolate, chopped

2 sticks (8 ounces, 1 cup) plus 3 tablespoons unsalted Butter, chopped

6 large Eggs

Place chocolate and butter in the top of a double boiler with hot water in the bottom pan. Melt over low heat, stirring occassionally. Pour into a large bowl and set asid. Wash the top pan for the next step.

Break the eggs into the top pan of the double boiler and whisk. Over low heat, with hot water in the bottom pan just below but not touching the base of the top pan, whish eggs constantly until they are warm. Don’t let the eggs get to hot or they will scramble.

With the mixer at medium speed, whip the warm eggs until tripled in volume with firm peaks. carefully fold the whipped eggs into the chocolate just until mixed, to prevent losing volume.

Fill a clean, dry 4×12-inch terrine about 3/4 full, wrap the top in plastic andrefrigerate until set. 9May be made in smaller loaf pans or terrines filled to 3-inch depth.)


Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

Aug 172015

Anytime you see a dish with Pontchatrain in it, it will be a dish with crabmeat served on top. This is a very quick but elegant dish. Two great Louisiana seafoods paired together, fresh snapper and crabmeat.

4 (6  to 7 ounce) Red Snapper Fillets

1 cup (8 ounces, 1 cup) unsalted Butter, melted

Kosher or Sea Salt and White pepper, preferably fresh ground

Juice of one Lemon

2 teaspoons finely chopped flat-leaf Parsley

1 cup Lump Crabmeat, picked over for bits of shell

Thin slices of Lemon and Parsley Sprigs, for serving

Warm a platter in a low oven and preheat a grill, if desired, or place a large heavy skillet oer high medium-high heat.

Brush both sides of each snapper fillet with the melted butter, using about 1/4 cup. Season both sides to taste with salt and white pepper. Place a small saucepan over high heat and add the remaining butter. Stir in the lemon juice, salt and white pepper to taste, and add the chopped parsley. Remove from the heat and set aside.

Grill or sauté the fish for 2 to 4 minutes per side, depending on their thickness, until done through, firm and opaque at the center. Transfer to the warm platter and cover with aluminum foil while you quickly finish the sauce.

Return the lemon-butter mixture to the heat and stir in the crabmeat. Toss gently for 1 1/2 to 2 minutes, just to warm the crabmeat through. Spoon the crabmeat butter sauce over the fillets, garnish the platter with elmon slices and parsley and serve at once.


Now Available on IBookd You Can’t Keep New Orleans Out Of The Kitchen

Aug 062015

Here is a dish that you will find in homes and restaurants around the South. It is rich and has just the right balance of sweet and tart.

2 cups Graham Cracker Crumbs

3/4 cup melted unsalted Butter

1/4 cup firmly packed Light Brown Sugar

2 cups sweetened Condensed Milk

5 large Egg Yolks

1/2 cup fresh Lemon Juice

1 teaspoon freshly grated Lemon Zest

1/2 teaspoon Vanilla

Whipped Cream as garnish

Preheat oven to 350 degrees.

In a bowl combine graham-cracker crumbs, butter, and sugar and spread into bottom and up sides of a 9-inch pie plate, pressing down. Bake crust in oven 10 minutes. Reduce oven temperature to 300 degrees.

In a bowl whisk together condensed milk, yolks, lemon juice, zest, and vannila. Pour mixture into crust. Bake in oven 20 to 25 minutes, or until set. Serve with whipped cream.


Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

Aug 032015

Mr. B’s has always been a special occasion restaurant. Not long after they opened, I ate there before my Senior Ring dance. My wife and I have dined there often on Valentine’s Day and for Anniversaries. Since there is a parking garage attached to the restaurant, it is one on the most easiest accessible restaurants in the French Quarter.

Here is a great Shrimp appetizer. You can also serve it over lettuce for a healthy lunch or dinner.

1 Lemon, halved

2 tablespoons Liquid Crab Boil

1 teaspoon Granulated Garlic

1 teaspoon Granulated Onion

1 teaspoon Whole Black Peppercorns

1 1/4 pound Large Shrimp  (16 to 20 shrimp per pound), peeled with tail left intact

3/4 cup seasoned Rice-Wine Vinegar

3 tablespoons Creole Mustard

10 tablespoons Vegetable Oil

2 tablespoons Olive Oil

Kosher Salt and freshly ground Black Pepper to taste

1 cup roasted Red Bell Pepper strips

1 Red Onion, halved, center removed, and cut into 1/8-inch thick slices

1/4 cup chopped Chives

In a large saucepan add 5 cups water. Squeeze lemon into water and add lemon halves along with crab boil, garlic, onion, and peppercorns. Bring mixture to a boil. Add shrimp and boil 1 1/2 minutes, or just until they turn pink. Remove pan from heat and add 8 cups ice over shrimp mixture. Let shrimp sit, covered by ice, 10 minutes. Drain.

In a large bowl whisk together vinegar and mustard. Slowly whisk in oils and season with salt and pepper. Add shrimp, bell pepper, onion, and chives and toss. Adjust seasonings with salt and pepper as needed.

Do not let the shrimp to sit in the Creole mustard vinaigrette for more than two hours or the acid in the ving=egar will change the firm texture of the shrimp.


Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook