Well, this is the last Wednesday in Lent, but that means this Friday is Good Friday, a traditional day of fasting....which I probably won't do. But I will not eat meat.
So, keeping with my meatless dishes for Lent, here's one from Cooking in Cajun Country by Karl Breaux with Cheré Dastugue Coen, a cookbook I picked up while on my Cajun Country Field Trip earlier this month.
Opelousas Catfish Gravy
Cooking in Cajun Country by Karl Breaux with Cheré Dastugue Coen
Ingredients:
¼ cup cooking oil
2 large onions, chopped
2 green bell peppers, chopped
1 stalk celery, chopped
2 mild banana peppers, seeded and chopped
1 (10-oz) can chopped tomatoes with chilies
1 (8-oz) can tomato sauce
1 cup fish stock (or chicken stock)
1 cup water
3 tsp Cajun/Creole seasoning
3 pounds catfish fillets
1 bunch green onions, chopped
1 bunch parsley, chopped
4 cups cooked rice
Directions:
Add oil to medium-size Dutch oven. Add onions, bell peppers, celery, and banana peppers, and sauté until tender. Add tomato sauce, stock, water, and Cajun seasoning. Cook for 1 ½ hour over medium heat. Sauce will reduce by half. Add catfish fillets and cook for 25 minutes. Remove from heat and add green onions and parsley. Serve over ½ cup cooked rice per serving.
Serves 8.
Cajun Country Field Trip, part 1
Cajun Country Field Trip, part 2
Cajun Country Field Trip, part 3
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
April 20, 2011
March 30, 2011
Wednesday's Chow - Salmon Patties
Salmon Patties
This is a recipe my mother-in-law, a GRITS (Girls Raised in The South) gave me when my husband asked if I knew how to make Salmon Patties. I had to get it from her twice, because I lost the first recipe. And of course, as a true GRITS, this recipe is different from the first …. I know this because I did remember the first a little bit and this one had more flour and corn meal. Which means she just makes it off the top of her head. At least she didn’t tell me “a handful of flour and dash of salt.”
Ingredients:
Large can of salmon
Chopped onion
2 eggs
½ cup flour
½ cup corn meal
Salt to taste
Directions:
Put enough oil in a skillet to make ¼ inch. Heat on medium. Mix all ingredients together in bowl and shape into patties. Fry until brown , 3-5 minutes each side.
This is a recipe my mother-in-law, a GRITS (Girls Raised in The South) gave me when my husband asked if I knew how to make Salmon Patties. I had to get it from her twice, because I lost the first recipe. And of course, as a true GRITS, this recipe is different from the first …. I know this because I did remember the first a little bit and this one had more flour and corn meal. Which means she just makes it off the top of her head. At least she didn’t tell me “a handful of flour and dash of salt.”
Ingredients:
Large can of salmon
Chopped onion
2 eggs
½ cup flour
½ cup corn meal
Salt to taste
Directions:
Put enough oil in a skillet to make ¼ inch. Heat on medium. Mix all ingredients together in bowl and shape into patties. Fry until brown , 3-5 minutes each side.
March 23, 2011
Wednesday's Chow - Spicy Seafood Stew
Keeping with my tradition of not eating meat on Friday's during Lent, here's another seafood recipe.
Don't forget to leave a comment to be eligible for my March blog drawing.
Spicy Seafood Stew
Taste of Home Slow Cooker
Ingredients:
2 pounds potatoes
1 pound carrots, diced
2 jars (6 oz each) sliced mushrooms, drained
1 jar (26 oz) spaghetti sauce
1–1½ tsp ground turmeric
1–1½ tsp minced garlic
1 tsp cayenne pepper
¾ tsp salt
1–1½ cups water
1 pound sea scallops
1 pound uncooked, peeled and deveined medium shrimp
Directions:
In a 5-quart slow cooker, combined the vegetables, spaghetti sauce and seasonings. Cover and cook on low for 4½ to 5 hours or until potatoes are tender.
Stir in water, scallops and shrimp. Cover and cook 15-20 minutes or ntil scallops are opaque and shrimp turn pink.
Serve with noodles, rice or spaghetti.
Don't forget to leave a comment to be eligible for my March blog drawing.
Spicy Seafood Stew
Taste of Home Slow Cooker
Ingredients:
2 pounds potatoes
1 pound carrots, diced
2 jars (6 oz each) sliced mushrooms, drained
1 jar (26 oz) spaghetti sauce
1–1½ tsp ground turmeric
1–1½ tsp minced garlic
1 tsp cayenne pepper
¾ tsp salt
1–1½ cups water
1 pound sea scallops
1 pound uncooked, peeled and deveined medium shrimp
Directions:
In a 5-quart slow cooker, combined the vegetables, spaghetti sauce and seasonings. Cover and cook on low for 4½ to 5 hours or until potatoes are tender.
Stir in water, scallops and shrimp. Cover and cook 15-20 minutes or ntil scallops are opaque and shrimp turn pink.
Serve with noodles, rice or spaghetti.
March 16, 2011
Wednesday's Chow - Crab and Shrimp Casserole
Here's another seafood recipe for your meatless Friday meal. BTW, did you know that Sunday's don't count as days in Lent? If you count all days from Ash Wednesday through Holy Saturday, you'll have more than 40 days, but if you substract the Sunday's, you have correct days of Lent. Sunday's are feast days and as such, you can celebrate the day by doing what you gave up....yep, that means you can have a piece of chocolate or soda pop!
Crab and Shrimp Casserole
Ingredients:
Oil
1 cup chopped green onions
½ cup bell peppers, chopped
1 4-ounce can deveined shrimp
1 7-ounce can crabmeat
1 tsp celery salt
3 eggs, beaten
1 cup seasoned bread crumbs, divided
1 clove garlic, minced
1 tbsp olive oil
2 tbsp margarine
½ cup grated cheddar cheese
1 cup water
Directions:
Preheat oven 375⁰. Grease casserole dish.
Place onions, garlic, and pepper in skillet with a little oil and sauté until tender. Add to remaining ingredients, reserving 1/3 cup bread crumbs. Mix well and pour into a greased casserole dish.
Cover with remaining bread crumbs and dot with margarine and cook for 30 minutes.
Anna Kathryn
http://www.aklanier.com/
Crab and Shrimp Casserole
Ingredients:
Oil
1 cup chopped green onions
½ cup bell peppers, chopped
1 4-ounce can deveined shrimp
1 7-ounce can crabmeat
1 tsp celery salt
3 eggs, beaten
1 cup seasoned bread crumbs, divided
1 clove garlic, minced
1 tbsp olive oil
2 tbsp margarine
½ cup grated cheddar cheese
1 cup water
Directions:
Preheat oven 375⁰. Grease casserole dish.
Place onions, garlic, and pepper in skillet with a little oil and sauté until tender. Add to remaining ingredients, reserving 1/3 cup bread crumbs. Mix well and pour into a greased casserole dish.
Cover with remaining bread crumbs and dot with margarine and cook for 30 minutes.
Anna Kathryn
http://www.aklanier.com/
March 9, 2011
Wednesday's Chow - Oyster Scallop
Today is Ash Wednesday and as such, it's a day that should be observed by fasting from sun rise to sun set. I've fasted on a few Ash Wednesdays, but I'm not making any promises to fast this year. However, I will observe the tradition of not eating any meat today (nor on Friday's during Lent). So, keeping that in mind, here's a seafood recipe to share with your family during this season of reflection and sacrifice.
BTW, Lent is also a time to grow closer to God, either by giving up something or taking up something. In the past, I've given up soda pop....and, okay, I can't think of anything else, because I doubt I've ever given up chocolate or sex....lol. I am not good at doing a daily devotional reading (okay, I'm terrible at it!). So, I think this year, I'll 'take up' doing a daily devotion or bible reading.
And, I think I'll post meatless recipes, as well as not posting sweet/dessert recipes, during Lent to help those who want to observe as I do.
Oyster Scallop
Ingredients:
4 tbsp butter, melted
2 cups soda-cracker crumbs (about 24 crackers)
½ cup chopped parsley
1 tsp salt
½ tsp pepper
1 pint oysters (about 2 dozen)
Reserve liquid
½ cup light cream
1 tsp Worcestershire sauce
Directions:
Preheat oven 350⁰.
Mix crackers crumbs, parsley, salt and pepper with butter. Drain oysters, reserving liquid.
Sprinkle 1/3 crumb mixture in 9-inch square baking dish. Add half the oysters, half the remaining crumbs, then rest of oysters.
Combine reserved liquid, cream and Worcestershire sauce. Pour over top. Sprinkle remaining crumbs.
Bake for 30 minutes.
Anna Kathryn
http://www.aklanier.com/
BTW, Lent is also a time to grow closer to God, either by giving up something or taking up something. In the past, I've given up soda pop....and, okay, I can't think of anything else, because I doubt I've ever given up chocolate or sex....lol. I am not good at doing a daily devotional reading (okay, I'm terrible at it!). So, I think this year, I'll 'take up' doing a daily devotion or bible reading.
And, I think I'll post meatless recipes, as well as not posting sweet/dessert recipes, during Lent to help those who want to observe as I do.
Oyster Scallop
Ingredients:
4 tbsp butter, melted
2 cups soda-cracker crumbs (about 24 crackers)
½ cup chopped parsley
1 tsp salt
½ tsp pepper
1 pint oysters (about 2 dozen)
Reserve liquid
½ cup light cream
1 tsp Worcestershire sauce
Directions:
Preheat oven 350⁰.
Mix crackers crumbs, parsley, salt and pepper with butter. Drain oysters, reserving liquid.
Sprinkle 1/3 crumb mixture in 9-inch square baking dish. Add half the oysters, half the remaining crumbs, then rest of oysters.
Combine reserved liquid, cream and Worcestershire sauce. Pour over top. Sprinkle remaining crumbs.
Bake for 30 minutes.
Anna Kathryn
http://www.aklanier.com/
February 24, 2010
Wednesday's Chow - Shrimp Caprice
I first posted this recipe in October 2008, but since it's Lent and I like to go meatless on Fridays (the only time of the year I do on Fridays), I thought I'd help those who are like me and post this seafood recipe again. I really like it, as did my children when they were small (they still like it).
Shrimp Caprice
As promised, here's another quick and easy shrimp recipe. Serve with a salad and green peas and you have a nice meal.
SHRIMP CAPRICE*
Shell and clean 1 lb of cooked or frozen shrimp. Make a medium cream sauce using 4 tablespoons of butter, 4 tablespoons flour, and 2 cups of chicken broth (made with 2 cups of water and 2 chicken bouillon cubes). Cook until thickened. Season with 1/2 teaspoon salt, a little pepper, 1 tablespoon lemon juice, 1 teaspoon grated onion, and 1 teaspoon fresh dill, 1/4 teaspoon or dried dill OR 1/4 teaspoon dill seeds. (Dill really gives this dish its special flavor). Add shrimp to sauce. Reseason to taste. Serve over freshly cooked rice.
* From the cookbook - "Quick and Easy Meals for Two" by Louella G. Shouer. I've had this book over 27 years. This is about the only recipe I've made consistently from it.
Anna Kathryn Lanier
http://www.aklanier.com/
Shrimp Caprice
As promised, here's another quick and easy shrimp recipe. Serve with a salad and green peas and you have a nice meal.
SHRIMP CAPRICE*
Shell and clean 1 lb of cooked or frozen shrimp. Make a medium cream sauce using 4 tablespoons of butter, 4 tablespoons flour, and 2 cups of chicken broth (made with 2 cups of water and 2 chicken bouillon cubes). Cook until thickened. Season with 1/2 teaspoon salt, a little pepper, 1 tablespoon lemon juice, 1 teaspoon grated onion, and 1 teaspoon fresh dill, 1/4 teaspoon or dried dill OR 1/4 teaspoon dill seeds. (Dill really gives this dish its special flavor). Add shrimp to sauce. Reseason to taste. Serve over freshly cooked rice.
* From the cookbook - "Quick and Easy Meals for Two" by Louella G. Shouer. I've had this book over 27 years. This is about the only recipe I've made consistently from it.
Anna Kathryn Lanier
http://www.aklanier.com/
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