Friday, November 28, 2014

Poultry Andouille Gumbo

I apologize if this recipe doesn't make the most sense. It is ever changing (improving hopefully) and I find that maybe it is best if I am not specific. After all, it is gumbo, not a hollandaise sauce.

Master Ingredient Groups:
Roux 5  cup
Onion 2.25  cup
Bell Pepper 1.75  cup
Celery 1.25  cup
Andouille 3  lb
Stock 8+  qt
Cooked Poultry Meat 8  lb

Roux Ingredients:

  • Flour                                     3 Cups
  • CLARIFIED Butter*       1.33 Cups
  • Oil 0.67 Cups

* Butter should have water removed prior to addition of flower


  1. Poultry meat may be Chicken, Leftover Thanksgiving Turkey, Pouldeau (simmered until tender), Quail, Duck, Pheasant, or Woodcock. Better yet, add a combination of the above. Throw in some venison if you want.
  2. Lightly Brown Andouille.
  3. In same pan as andouille, saute onions until translucent. Set aside with other veggies.
  4. (While the onions and andouille are going) Make a dark roux. The color of 80% dark chocolate. better yet, make it the color of used motor oil. make it dark like Nancy Pelosi's soul.
  5. Once the roux has reached the desired point, add the veggies to it, and saute until soft and tender.
  6. Combine Roux/veggie mix and stock slowly. Bring to a boil.
  7. Add andouille and poultry, seasoning mix, and a few dashes of Tabasco.
  8. Simmer for 1-1.5 hours.
  9. Serve over rice.
Do need garlic in there somewhere?

Friday, November 14, 2014

Pecan Pie

Since it's the time of year when pecan pies tend to pop up, I figured I'd share my recipe with y'all:

  • 1.5 cup coarsely chopped pecan pieces
  • 3/4 cup milk chocolate chips
  • 1/2 cup cane syrup
  • 1/4 cup light corn syrup
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Bourbon
  • pinch of salt
  • 1 pie crust

Preheat the oven to 350 degrees F.
Spread the half of the pecan pieces evenly on the bottom of the pie shell. Spread the chocolate chips on top of the pecans. Evenly spread the remaining pecans.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans (you may have some excess filling depending on the depth of your pie pan). Bake until the filling sets, 45 to 55 minutes. Remove from the oven and cool for 30 minutes before slicing.

Tuesday, September 16, 2014

Shrimp & Grits

Shrimp and Grits, a dish that reeks of the south originates from the Low Country of South Carolina. Being as Grits AND Shrimp are both all over the South Louisiana area, this dish has grown in popularity here tremendously. Here is my take on this elegantly simple dish.

1.25 sticks of butter
½ lb. Tasso
2 large cloves of garlic
2 lbs Shrimp (peeled – leave tails on)
Shrimp Stock, made from the shrimp peels.
¼ to ½ cup white wine
Worcestershire sauce
Tabasco sauce
Stone Ground Grits

1. In a large skillet, heat 1/8 to 1/4 sticks butter. Render Tasso fat in skillet. Put Tasso on side.
2. Sauté 2 large cloves of garlic in skillet (1 min).
3. Season the 2 lbs of shrimp with Tony’s and with salt and pepper. Sauté the shrimp in skillet (until pink, make sure not to overcook).
4. Pour in Shrimp Stock into skillet with shrimp.
5. Pour in White Wine. Allow to simmer on low
6. Render more fat from Tasso, and use to make a fairly dark brown roux (a dark caramel, NOT chocolate).
7. Add the Roux to the Shrimp and Liquid. Once the roux has been completely incorporated, add ¾ of a stick of butter. Add a couple of dashes of Worcestershire sauce and of Tabasco sauce.
8. Allow shrimp to continue to simmer in sauce until the sauce has reduced to the thickness of maple syrup.

9. Serve over stone ground grits.

Thursday, September 4, 2014

Shrimp Rémoulade

Rémoulade is a New Orleanian sauce that shares a name, and little else with the French sauce, Remoulade. The Louisianian version is a Creole Mustard based sauce that was used to liven up day old seafood an eggs. Its also good on a cold roast beef sandwich.

The sauce is most commonly used on shrimp though:

For the shrimp. Peel 10 lbs of small to medium sized shrimp. Fill the largest skillet you have with water; to this add salt and a half of a lemon sliced into several thin disks, then bring to a boil. To the boiling water add enough shrimp to fill the pan, but not over crowd the shrimp. Cook the shrimp ~2 min or until pink and tender. Remove and replace the cooked shrimp with more raw shrimp until all shrimp are cooked. Set shrimp on side to cool.

Ryan's [Soon to be] Famous Rémoulade Sauce
Creole Mustard
1.5 cups
Celery (minced)
4 ribs (top and bottom removed)
Scallions (minced)
1 bunch (about 5 tablespoons minced)
3-4 Heaping Tablespoons
Salad Oil
1 cup
White Tarragon Vinegar
½ cup
Horseradish (prepared)
2.5-3 hearty tablespoons
Tomato Paste
1 small can
a hearty handful (about 3 tablespoons minced)
1 teaspoon
2-3 clove
5 dashes
Yellow onion
¼ of a large onion


Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify. (This makes 5 cups of sauce).
Then marinate shrimp in this sauce over night and serve  over a bed of lettuce or in mixed greens. The sauce is also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).


Friday, June 27, 2014

Shrimp Creole (using fresh Creole Tomatoes)

New Orleans during the summer time is a truly awful thing. But with it, comes two positively amazing things: Seafood and Creole Tomatoes. I combined this in a complete from scratch "Creole Shrimp Creole." My recipe for a six person serving is as follows:

3lbs Shrimp
10 large Fresh Creole Tomatoes
1 Large Bell Pepper, Chopped
1 Large Yellow or White Onion, diced
1 rib Celery, diced
1 Stick of butter
1-2 tabs Flour
pinch of sugar
6-8 Oz. Mild Lager (i.e. Dixie Beer, or Abita Seersucker)
Creole seasoning
a bay leaf or two
Begin by boiling a pot of water. Once at a rolling bowl, add tomatoes (not all at once). remove each tomato as it's skin forms a crack (1+ minutes). Once all tomatoes have been boiled and then removed, let them sit for 10 minutes. Separate them into a portion of 6 tomatoes and a portion of 4 tomatoes. Skin them, remove the seeds, and then chop them. Puree the portion of 6.
In a sauce pan, mix 1-2 TabS butter and an equal amount of flour to make a blond roux. Once a blond roux has been achieved, and the pureed tomatoes, some oregano, the pinch of sugar, the creole seasoning, and the lager. Stir and cook until tomato sauce consistency has been achieved. If you would like to reduce cooking time/effort, this may be omitted, and canned tomato sauce may be used (but it sure as hell won't be Creole Tomato Sauce).
In a LARGE skillet, over medium high heat, saute the onions and celery in 2 TabS of butter. Add in the the remaining portion of 4 chopped/peeled tomatoes and bell pepper (afterward you may want to add a pinch of flour to thicken things.) Cook on medium-high for 5 minutes. Throw with oregano, thyme, a bay leaf or two, the tomato sauce made in the previous step, and a dash of Tabasco, and maybe a bit more tony's. Let this simmer. stir.
While that is simmering, in a small skillet, begin sauteing the shrimp in the remaining half stick of butter. As the shrimp begin to turn pink, but before becoming fully cooked, toss them into the creole sauce in the other skillet.
Once it is all simmering in the large skillet, let it reduce until it reaches the proper consistency (5-10 minutes). serve over rice.