Louisiana style Shrimp & Corn Bisque
I moved to South Louisiana(Houma) with my parents when I was 12. I had never eaten a bisque until then! My first experience was a crawfish version made by an authentic Cajun cook. The soup was decorated with a couple of boiled crayfish, some green onions & parsley. I'd never seen or tasted anything like it. Thus began my palate education and I am grateful for all those years of dining in South Louisiana. It was incredible, by the way!
Bisque is a creamy, thick soup that is normally paired with shrimp, crawfish, crab or lobster. This delicious version is perfect for folks that enjoy well-seasoned food that isn't too spicy.
Here is what you will need:
1 stick of butter, melted in your soup pot
1/2 cup of all purpose flour
~Tip: The trinity is a 2:1 ratio of onions:celery Onions:bell pepper
1 medium onion diced or about a cup
2 stalks of celery, diced or 1/2 cup
1/2 large bell pepper diced (any color) or 1/2 cup
1 TBP of garlic - you can use less and the soup will still be wonderful
1-2 TBP of tomato paste
1-2 tsp of Shrimp Magic or your favorite seafood seasoning
1-2 tsp of Paul Prudhomme's Vegetable Magic
4 cups of seafood stock available at fine grocery stores or you can make it at home
Salt & Pepper to taste
1-2 pounds of small peeled shrimp. I used 150/200 count from Rouse's Supermarket
1 cup of heavy cream
~Tip: If you want to kick it up a notch, add in 1/2 tsp of cayenne OR some hot sauce. Remember to taste as you go and adjust your seasonings!
~ Tip: This soup will freeze in an airtight container for one month.
Make sure you have some French bread to eat with this one!
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Cajun Shrimp Boil in the Ninja Foodi
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SPICY REMOULADE SAUCE!! PERFECT FOR SEAFOOD!!
Today I am sharing a delicious option for your next seafood dinner! Spicy remoulade sauce is a great alternative to cocktail or tartar sauce when you have your next fish fry or crab boil! This creamy, sauce has just the right blend of fresh veggies and condiments blended together to enhance boiled, steamed or grilled shrimp, crab legs, lobster or good old fish and chips! This is a distant cousin to Thousand Island dressing but not as sweet with a little spicy kick and a bit of smokey goodness. I know you are going to love this one!
According to the blog 196 flavors: Remoulade sauce originated in France around the seventeenth century, and appears to derive from ramolas, a word in the northern dialect of Picardy which means “horseradish”, which itself came from Latin word armoracea.
Sauce is actually a French word as well. It appeared in the fourteenth century and comes from Old French sauce or sausse, which itself is derived from Latin word salsa which defines anything “salted” or “salt food”.
Remoulade is most often served with seafood such as shrimp and crab, crab cakes and even cold meats such as roast beef or poached salmon, chicken or other poultry. Original French versions of remoulade are not as pink as the creole, New Orleans style that I am sharing today. It is often served in a dish called shrimp or crab Louis and is delicious no matter what you want to put it on.
This sauce is at home next to a plate of properly boiled shrimp or next to a delicious crab boil poured out upon newspaper in your back yard. There is no division here. Remoulade is for everyone and might I also say it is a great option as a sandwich spread!
This sauce is not as tart or vinegary as its cousin tartar sauce but you could easily add a bit of lemon juice and zest if that made you happy. The versions you will find are vast and vary according to the people who are serving it. Mine is a riff on Emeril Lagasse's version.This sauce, like Thousand Island dressing is a conglomeration of many other condiments you may already have in your refrigerator door along with some fresh, finely minced veggies to make everything come together and give the sauce, not only a lot of flavor, but a bit of toothsomeness as well.
Mayonnaise is the base, and then we add horseradish, ketchup a bit of tomato paste (I love to keep the kind in the tube on hand), whole grain, creole mustard, some finely minced chipotle in adobo, minced onion, bell pepper and celery come to the party as well as some paprika, salt, pepper, onion powder and garlic powder.
This may seem like a long litany of ingredients, but I know many of you will already have these things on hand. Don't have a pepper? Toss in some roasted reds from a jar. Don't have celery? Add celery seed. Don't like chipotle? Leave it out. Make this yours to the degree that you are not actually making something else. Just be sure to leave in the mayo, ketchup, tomato paste and paprika along with the veggies. You can adjust the heat levels up or down. You make your remoulade to suit your taste.
That is how easy something that sounds so fancy can be! I hope you give this remoulade sauce a try sometime soon and I hope you love it! Stay tuned on the channel for a demonstration of how to perfectly boil shrimp in a court bouillon. That just means seasoned water!
Happy Eating!
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Quarantine Cooking - Vidalia Onion Dip
In today's video, Paula's cookin' up a vidalia onion dip that'll knock your socks off. Y'all gotta try this if you haven't yet!
Enjoy Y'all!
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