Shrimp Tacos with Red Cabbage Slaw and Cayenne Mango Relish

Ingredients:
1 lb peeled shrimp
3 tbsp of sesame oil
Rosemary to taste
Creole Seasoning to taste
Corn tortillas

Coleslaw
1 c of shredded red cabbage
3 tbsp of light mayo
3 tbsp sour cream
1 tbsp dill weed
3 tbsp lemon juice
1 tsp of paprika
1 tbsp Sriracha hot sauce
Creole seasoning to taste
Garlic powder to taste

Mango Relish
1 diced mango
Cayenne pepper to taste

Instructions:

1. Sautee shrimp in sesame oil, rosemary, and creole seasoning. Dice cooked shrimp.

2. Mix all coleslaw ingredients except for red cabbage in a bowl, then add shredded cabbage to mixture.

3. Sprinkle desired amount of cayenne pepper over diced mango and toss.

4.  Serve shrimp, coleslaw, and mango relish in warm corn tortillas.

Chicken, Sausage, and Shrimp Gumbo and Potato Salad

I refuse to be restricted to cooking either chicken and sausage gumbo OR seafood gumbo.  I've combined my favorites of each dish into a hybrid gumbo, which includes shrimp and tomatoes from a seafood gumbo into an okra-less chicken and sausage base.

Of course, gumbo cannot be served without potato salad, so I have included my take on my maw maw's famous potato salad.  If you're from Louisiana, you should know that the proper way to eat potato salad and gumbo is to dip the potato salad into the gumbo or just add a scoop of potato salad in your gumbo bowl.


So, without further ado . . . my gumbo recipe!

Gumbo

flour

olive oil

butter

whole chicken

andouille sausage

1 lb of peeled shrimp

1 can of diced tomatoes and chilies

1 chopped onion

1 chopped bell pepper

5 cloves of chopped garlic

2 stalks of chopped celery

bay leaves

rosemary

thyme

parsley

salt

pepper

creole seasoning

1. Roux: Brown half cup of flour with 2 tbsp of butter and enough olive oil to keep the roux a pasty consistency.  Set roux aside.
2. In a sauce pan, sauté onion, bell pepper, celery, and garlic in olive oil.
3. Boil whole chicken in a stock pot.  Remove chicken from broth and de-bone chicken. Remove solids from chicken broth.
4. Add sautéed vegetables, diced tomatoes and peppers, chicken, and sausage into broth.
5. Slowly stir roux into broth.
6. Add bay leaves, rosemary, thyme, parsley, salt, pepper, and creole seasoning to taste.
7.  Cover and cook for 1 hour.
8.  Add shrimp and continue to cook for 10 minutes.

Potato Salad

3 potatoes

4 eggs

¼ cup of chopped olives

½ cup of cooked chopped bacon

½ cup of chopped green onions

3 tbsp of mayonnaise

1 tbsp of spicy creole mustard

1. Boil and peel potatoes and eggs
2. Combine all ingredients and mix

This is One Cool Kid!

A couple of weeks ago I received an email from Jana, who was interested in getting fresh seafood to her home in North Louisiana.  Her and her daughter, Kendall, found my contact information while doing research for Kendall’s fifth grade Social Studies project, "The Louisiana Seafood Industry: Recovering from the BP Oil Spill." Sounds like a strange choice of topic for a little girl from North Louisiana, but Kendall is no ordinary little girl. She and her dad regularly go fishing off Louisiana’s Gulf Coast and Kendall has formed a bond with the local fisherman and gained a love for one of the state’s favorite pass times.  She’s pretty darn good at it too:

 Kendall with her Shark!

 Kendall with her Jack Carval

But fishing is more than just a hobby for Kendall. She’s developed a social awareness for preserving the industry and the culture.  (I told you she was one cool kid!) As her mom, puts it, “You should hear her get on her soap box about those people in restaurants up North won't buy LA seafood.”

Jana is convinced (and I am too) that Kendall’s passion contributed to her scoring second place in her school competition.

Way to go Kendall! We are rooting for you in the Regional Competition!


UPDATE: Kendall won 3rd place at the regionals! (p.s. sweet hat Kendall!)

Louisiana Seafood Article

Islenos Seafood featured in Louisiana Seafood News!

Pan Fried Trout with Crispy Onions and Roasted Brussels Sprouts

The kitchen in my new Marigny apartment is small, but the french doors that open out onto my sweet balcony make it an easy room occupy. Recently, I've been spending a lot of time cooking fresh fish, drinking good wine, and enjoying the sights and sounds of this soulful city from my front porch.

I recently asked "When will it end?" to which a friend replied, "What?"  I said, "My love affair with this city"and he answered "never."

I hope it's true. Until then, bon appetit!


Ingredients:
4 trout fillets

3 minced garlic gloves
parsley to taste
rosemary to taste
pepper to taste
salt to taste
2 tbs of melted butter
cajun olive oil
1 cup of chopped andouille sausage
1 small onion
2 cups of brussels sprouts

Instructions:
1.  Pre-heat oven to 450
2.  Wash, clean, and cut brussels sprouts in half
3.  In a small pan combine brussels sprouts, andouille sausage, cajun olive oil, salt and pepper; cover and bake for 10 minutes. Uncover and continue to bake while preparing fish.
4.  In saucepan, heat cajun olive oil and garlic.
5.  In another saucepan, melt butter
6.  Add trout fillets to saucepan with olive oil and garlic and sprinkle with parsley, rosemary, salt, and pepper.
7.  Add onions to saucepan with butter and cook until brown and crispy.
8.  Cook fillets 2 minutes per side adding seasoning to both sides.
9.  Arrange onions over trout fillets and serve with roasted brussels sprouts.

Trout Meuniere

Shrimp are out and fish are in.  Here's a easy trout meuniere recipe:

Ingredients:
1.  Trout fillets
2.  Flour
3.  Butter
4.  Lemon
5.  Parsley

Instructions:
1.  Coat trout fillets with seasoned flour.
2.  Melt 2 tbsp of butter in a skillet and cook fillets until golden brown.

3.  Remove fillets from skillet and add lemon juice to butter. Cook until butter foams.
4.  Spoon lemon butter sauce over trout and garish with parsley.

Dress Suits to Shrimp Boots

Thanks to Meg Gatto who did this story!