Article by Mama Jock
Easy Shrimp & Sausage Gumbo
2 TBSP. unsalted butter
2 TBSP. vegetable oil
1/4 cup all-purpose flour
1 small yellow onion
1 medium green bell pepper, chopped
2 celery ribs, chopped
3 cloves garlic, minced
12 oz. andouille sausage, sliced into 1/2-inch pieces
1 TBSP. cajun seasoning (without salt)
Kosher salt
Freshly ground black pepper
1 bay leaf
1 15-oz. can fire-roasted diced tomatoes
1 32-oz. box chicken broth
1 lb. shrimp, peeled and deveined
3 green onions, chopped
Cooked white rice, for serving
In a large, deep skillet over medium-low heat, melt butter, then add oil and flour.
Cook, stirring constantly, until dark caramel colored, about 10 minutes.
Add onions, peppers and celery.
Stir until softened, about 5 minutes more.
Stir in garlic and sausage.
Season with Cajun seasoning, salt and pepper.
Stir in bay leaf, diced tomatoes and chicken broth and bring to a boil.
Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
In the last 10 minutes of cooking, add shrimp.
Once shrimp is pink and cooked through, taste and adjust seasonings.
Stir in green onions, reserving some for garnish.
Serve spooned on top of white rice.
Garlicky Crab
Bread Dip
Nonstick cooking spray, for pan
8 oz. cream cheese, softened
1/4 cup mayonnaise
4 cloves garlic, minced
Juice of 1/2 lemon
1 tsp. lemon zest
1/2 tsp. onion powder
12 oz. lump crab meat
1 cup shredded mozzarella
1/4 cup freshly grated Parmesan
3 TBSP. chopped fresh parsley, divided (plus more for garnish)
Kosher salt
Freshly ground black pepper
1 tube refrigerated French bread dough (such as Pillsbury)
4 TBSP. butter, melted
Garlic powder
Preheat oven to 350-degrees.
Spray a small baking dish with nonstick cooking spray.
In a large bowl, combine cream cheese, mayonnaise, garlic, lemon juice and zest, and onion powder. Stir until cream cheese is very smooth.
Fold in crab meat, mozzarella, Parmesan cheese and 2 TBSP. parsley.
Season with salt and pepper.
Cut French bread dough into 16 pieces and roll each piece into a small ball.
Place bread balls around the perimeter of the skillet, then brush with butter and sprinkle garlic powder and remaining 1 TBSP. parsley on top.
Add the crab mixture to the center of the dough ring.
Bake until the bread is golden and cooked through and the cheese is bubbly, about 25 minutes.
Serve warm.
Crab Mac & Cheese
1 lb. elbow pasta
1/4 cup butter
1 shallot, finely diced
4 cloves garlic, minced
1/4 cup all-purpose flour
2 cup milk
Kosher salt
Freshly ground black pepper
1 cup shredded white cheddar cheese
1 cup shredded mozzarella cheese
1 lb. lump crab meat
Chopped fresh parsley, for garnish
Preheat oven to 375-degrees.
In a large pot of boiling water, cook elbows according to package directions until al dente.
Drain and return to pot.
In a large skillet over medium heat, melt butter.
Add shallot and garlic and cook until fragrant and softened, 3 minutes.
Add flour and whisk until combined and golden, 1 minute.
Add milk and season with salt and pepper.
Simmer 2 minutes, until sauce is thickened and smooth.
Stir in 1/2 of the white cheddar and mozzarella until melty, then remove from heat.
Add sauce and crab meat to pot with cooked elbows and stir until completely combined.
Sprinkle with remaining 1/2 cup of cheddar and parsley and bake until bubbly, 20 minutes.
Serve.
Caesar-Glazed Flounder with Pesto Linguine
2 1/2 TBSP. light mayo
1 TBSP. grated Parmesan cheese
1/2 tsp. grated lemon zest
1 TBSP. lemon juice
1 TBSP. water
1/2 tsp. anchovy paste
2 small garlic cloves
4 skinless flounder fillets
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 lb. dried thin linguine
1 pt. mixed cherry tomatoes
1 cup prepared pesto sauce
2 TBSP. chopped parsley
Bring a large pot of lightly salted water to boil over high heat.
In a small bowl, whisk mayonnaise, Parmesan cheese, lemon zest, lemon juice, water, anchovy paste and garlic until blended. Set aside.
Position oven rack 4-inches from broiler element and heat to high.
Spray a broiler-pan rack with nonstick cooking spray.
Season both sides of flounder with salt and pepper.
Place fillet halves skinned side up on a work surface.
Starting at the narrow end, roll up a fillet; transfer it to prepared broiler pan, seam side down.
Roll up remaining fillet halves and arrange on broiler pan.
Add linguine to the boiling water and cook according to package directions until al dente, about 7 minutes.
While pasta is cooking, broil flounder 6 minutes or until tops are lightly browned; remove from broiler.
Spread tops of flounder rolls with mayonnaise mixture; broil until topping is golden brown and bubbling, 1 1/2 to 2 minutes longer.
Drain pasta, reserving 1/2 cup of the pasta cooking water.
Return pasta to pot.
Stir in tomatoes and pesto sauce until evenly coated, adding some of the cooking water to thin sauce if necessary.
Divide pasta onto 4 plates and top each with 2 flounder rolls.
Sprinkle with parsley.
Broiled Bluefish with Lemon-Garlic Mayonnaise
1/4 cup mayonnaise
4 tsp. fresh lemon juice
3 cloves garlic
1 tsp. finely chopped herbs
2 bluefish fillets
Salt
Preheat the broiler.
In a small bowl, whisk the mayonnaise with the lemon juice.
Stir in the garlic and herbs.
Spoon half of the mayonnaise into a small bowl and set aside for serving.
Lightly oil a baking sheet and set the bluefish on it, skin side down.
Season the fillets with salt and brush them with the remaining mayonnaise.
Broil 4 to 6 inches from the heat for about 8 minutes, shifting the pan once, until the fish is just cooked through and the mayonnaise is blistered in spots.
Serve immediately with the reserved mayonnaise.
Shrimp Scampi
Roll-Ups
3 TBSP. butter
5 cloves garlic, minced
3 TBSP. all-purpose flour
2 1/2 cups whole milk
1/4 cups freshly chopped parsley, plus more for garnish
Pinch of crushed red pepper flakes
1/2 cups dry white wine
1 3/4 cups shredded mozzarella, divided
1/2 cups freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and deveined, roughly chopped
Juice of 1 lemon
10 cooked lasagna noodles
2 cups ricotta
Preheat oven to 350-degrees.
Melt butter in a large skillet over medium heat.
Add garlic and cook until fragrant, 1 minute, then add flour and whisk until combined and golden, 1 minute more.
Stir in milk, parsley and a pinch of red pepper flakes. Let thicken, 2 to 3 minutes.
Add wine, 1/2 cup mozzarella and Parmesan, and season with salt and pepper.
Add shrimp and cook until pink, about 2 minutes more.
Stir in lemon juice.
On a large baking sheet, lay out cooked lasagna noodles.
Spread a thin layer of sauce in a large baking or casserole dish.
Spread each with a layer of ricotta, then top with a thin layer of scampi mixture.
Roll up and spoon more sauce on top of roll-ups.
Sprinkle with remaining 3/4 cup mozzarella.
Bake until golden and melty, approximately 20 minutes.
Broil 2 minutes if you want the tops to look golden.
Garnish with parsley and serve.
Sweet and Sour
Tuna Steaks
3 TBSP. extra-virgin olive oil
2 large red onions
1 tsp. kosher salt
1 tsp. Freshly ground pepper
4 fresh tuna steaks
1/2 cup all-purpose flour
1/4 cup red wine vinegar
1/4 cup water
1 1/2 TBSP. honey
Heat 2 TBSP. of the oil in a large nonstick skillet over medium heat.
Add onions and 1/2 tsp. each of the salt and pepper.
Cook for 12 minutes, tossing several times, until onions have softened and are lightly golden.
Remove onions to a plate and remove skillet from heat.
Season tuna steaks with remaining salt and pepper.
Dredge in flour until lightly coated.
Place skillet over high heat and add remaining 1 TBSP. oil.
When oil is very hot (but not smoking), add tuna steaks and sear 1 minute on each side.
Remove steaks to plate.
Add vinegar, water, honey and cooked onions to skillet.
Reduce heat to medium and cook, tossing for 1 minute.
Return tuna steaks to skillet and cook 1 minute longer.
Transfer steaks, sweet-and-sour onions and pan juice to plates.
Serve with steamed green beans, if desired.
Garlicky Lemon
Mahi-Mahi
3 TBSP. butter, divided
1 TBSP. extra-virgin olive oil
4 mahi-mahi fillets
Kosher salt
Freshly ground black pepper
6 cloves garlic, minced
Zest and juice of 1 lemon
1 TBSP. freshly chopped parsley, plus more for garnish
In a large skillet over medium heat, melt 1 TBSP. butter and olive oil.
Add mahi mahi and season with salt and pepper.
Cook until golden, 3 minutes per side.
Transfer to a plate.
To the skillet, add remaining 2 TBSP. butter.
Once melted, add garlic and cook until fragrant, 1 minute.
Stir in lemon zest and juice and parsley.
Return fillets to skillet and spoon over sauce.
Garnish with more parsley and serve.
Louisiana
Shrimp Dip
1 TBSP. butter
1/4 onion, finely chopped
1 red bell pepper, finely chopped
1 lb. shrimp, chopped into 1/2-inch pieces
4 garlic cloves, minced
1 tsp. Cajun seasoning
2 TBSP. lemon juice
1 tsp. Worcestershire sauce
6 oz. cream cheese, softened
1/4 cup sour cream
3/4 cup shredded mozzarella, divided
1/4 cup freshly shredded Parmesan cheese
1/4 cup sliced scallions, plus more for garnish
Preheat oven to 350-degrees.
Melt butter in a skillet over medium heat.
Add onion and bell pepper and cook until onion is translucent, about 5 minutes.
Push onions and peppers to the side and add your shrimp and garlic cloves.
Cook until shrimp is pink and garlic is fragrant.
Stir all ingredients together in the pan and add cajun seasoning, lemon juice and Worcestershire sauce.
Bring to a simmer.
Remove pan from heat and stir in cream cheese, sour cream, 1/2 cup mozzarella, Parmesan cheese and scallions.
Stir until all cheese is melted and all ingredients are evenly distributed.
Sprinkle with remaining cheese and place in the oven to bake, 15 to 20 minutes, until dip is bubbly and slightly golden.
If you’d like the dip to develop a more golden top, broil on high for 2 minutes.
Garnish with scallions and serve.
