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About Me
- Misty
- My name is Misty. I am a student at Tulane's School of Continuing Studies (Tulane University College) and have been since the fall of 2003. In December I hope to receive my Bachelor's Degree in paralegal studies and journalism cume laude. At present, I am taking 12 credit hours as a double major. I have created this blog for the purposes of a project for my Web Wisdom and Information Fluency class.
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SEAFOOD GUMBO
Ingredients
* 1/2 cup oil
* 1/2 cup flour
* 2 medium onions, diced
* 2 green bell peppers, diced
* 3 ribs celery, finely diced
* 4-6 cloves garlic, minced
* 4 tomatoes (or 8 Roma tomatoes), seeded and diced (if you like tomatoes in your gumbo)
* 1 cup tomato purée (see above)
* 2 pounds okra, chopped
* 4 quarts shrimp stock, crab stock or fish stock
* 1 tablespoon Creole seasoning blend
* 1 teaspoon dried thyme leaves
* 2 bay leaves
* Salt and freshly ground black pepper to taste
* 2 pounds medium shrimp, peeled and deveined
* 2 dozen oysters, freshly shucked, liquor reserved
* 4 blue crabs, cleaned (optional)
* 1 pound fresh lump crabmeat, picked over for shells and cartilage
* 1 tablespoon filé powder (if okra isn't used)
* 8 cups cooked long-grain white rice
Get the recipe here:
http://www.gumbopages.com/food/
soups/seafood-gumbo.html
CRAWFISH BISQUE
For the bisque:
* 20 pounds live crawfish
* 4 packets Zatarain's Crab, Shrimp and Crawfish Boil seasoning
* 3 lemons, quartered
* 6 tablespoons butter
* 1/2 cup peanut oil
* 1 cup flour
* 2 large onions, finely minced
* 1 large bell pepper, finely minced
* 3 ribs celery, finely minced
* 4 cloves garlic, finely minced
* 5 cups shellfish stock or water
* 1 tablespoon salt, or to taste
* Freshly ground black pepper, to taste
* 1 tablespoon Creole seasoning
* 2 teaspoons cayenne pepper
* 2 teaspoons thyme
* 1/2 cup chopped green onion tops
* 1/2 cup chopped parsley
* 5 dozen stuffed crawfish heads (see below)
* About 7-1/2 cups cooked Louisiana long-grain white rice
For the stuffed crawfish heads:
* 1/4 cup oil
* 1/2 cup flour
* 2 medium onions, finely minced
* 1 large bell pepper, finely minced
* 3/4 cup stock or water
* 2 teaspoons salt
* Freshly ground black pepper
* 1-1/2 teaspoons cayenne pepper
* 2 large eggs, well beaten
* 2 cups plain French bread crumbs
* 1/4 cup chopped parsley
* 1/4 cup minced green onions with tops
* 4 tablespoons butter, melted
* 5 dozen cleaned crawfish heads
* Flour for dusting
Get the recipe here:
http://www.gumbopages.com/food/
soups/craw-bisque.html
OYSTER AND ARTICHOKE SOUP
Ingredients
* 1/2 cup butter
* 2 bunches green onions, chopped
* 3 ribs celery, chopped
* 3 cloves garlic, pressed
* 1-3/4 pounds fresh cut artichoke hearts, or
o 3 9-oz. packages frozen artichoke hearts, defrosted and quartered
o 2 (14 oz) cans artichoke hearts, washed, drained, and quartered (save canned hearts as a last resort)
* 3 tablespoons flour
* 1 to 1-1/2 quarts homemade chicken stock
* Cayenne to taste
* 1 teaspoon salt
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon fresh thyme
* 1 quart oysters, drained and chopped (reserve liquor)
* 1/3 cup sherry
* 1 cup half-and-half
* 1 cup milk
Get the recipe here:
http://www.gumbopages.com/food/soups/
ersta-choke.html
STUFFED EGGPLANT SOUP
Ingredients
* 1 cup butter (or olive oil)
* 6 cups peeled, diced eggplant (aubergine), about 1/4" to 1/2" dice
* 2 cups onions, chopped
* 1-1/2 cups celery, chopped
* 3/4 cup red bell pepper, chopped
* 3/4 cup green bell pepper, chopped
* 4 tablespoons minced garlic
* 1-1/2 cups tomato concassé (peeled, seeded, diced tomato)
* 1 cup flour
* 1 teaspoon curry powder
* 1 tablespoon chopped fresh rosemary
* 1-1/2 cups julienned andouille sausage or hot smoked sausage, browned and drained
* 1 pound shrimp, peeled and deveined
* 10 cups hot, homemade chicken stock
* 2 cups heavy whipping cream
* Salt, freshly ground black pepper, and Creole seasoning to taste
* 1 cup chopped green onions
* 1 cup chopped parsley
Get the recipe here:
http://www.gumbopages.com/food/soups/
stuff-eggplant.html
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