1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
4 garlic cloves, minced
1 cup sliced okra
1 cup chopped tomato
1 1/2 cups water
1 teaspoon Cajun-Creole Seasoning
4 (8-ounce) bottles clam juice
2 bay leaves
1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
1/4 cup thinly sliced green onions
3/4 pound crawfish, peeled
1/4 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
4 1/2 cups hot cooked long-grain rice
Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice.
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 teaspoons low-sodium Worcestershire sauce
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of hot sauce
4 (6-ounce) red snapper fillets
Fresh basil sprigs (optional)
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.
Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.
Garnish with basil sprigs, if desired, and serve immediately.
2 medium eggplants
3 large celery stalks, chopped
4 medium cloves of garlic, minced
2 large eggs, beaten
2 large red onions, chopped
1 large green bell pepper, chopped
1 c bread crumbs, buttered (divided in half)
1 lb peeled, deviened shrimp (chopped into small pieces)
1 tsp hot sauce
3 Tbsp olive oil
1 1/2 Tbsp butter, cut into tiny cubes
salt and pepper to taste
Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.