bread crumbs

Course: 
  • 3 tablespoons olive oil
  • 1 pound andouille sausage (cut into ¼ inch pieces) – other smoked sausage or bacon can be substituted
  • 1 sweet onion, diced
  • 4 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons plus 1 teaspoon creole seasoning separated
  • 1 teaspoon dry oregano
  • 10 whole peeled canned roma tomatoes (approx. 28 oz can)
  • 3 teaspoons worchestershire sauce
  • 4 (15 oz can) white kidney/cannellini beans – other white beans can be substituted
  • 3 cups low sodium chicken broth
  • 4 lbsfresh head-on shrimp (16-20 count)
  • 2 teaspoons fresh thyme
  • 1 bunch green onions (chopped)
  • 3 cups breadcrumbs (panko if possible)
  • 1½ cups grated parmesan
  • 3 tablespoons olive oil
  • Salt/pepper

 

Louisiana Shrimp and Andouille Cassoulet 

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Course: 

Seasoning Mix

  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper or to taste
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves

Dressing

  • 20 small Louisiana oysters in their liquor (about ½ pound)
  • 1 cup cold water
  • 8 tablespoons (1 stick) margarine
  • 1½ cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 teaspoon minced garlic
  • 3 bay leaves
  • 1 to 2 cups fine, dry Italian bread crumbs
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup chopped green onions

Creole Oyster Dressing 

Creole Oyster Dressing

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Course: 
  • 3 cups fresh broccoli florets or 2 10-ounce packages frozen broccoli florets, cooked, drained, and cooled
  • 3 boneless, skinless chicken breasts, cooked and diced
  • 3 cups Cauliflower Purée (recipe follows), heated
  • Creole seasoning to taste
  • 1½ cups shredded Cheddar or Parmesan cheese
  • 1/2 cup seasoned breadcrumbs

Cauliflower Purée

  • 1 large head cauliflower, leaves and stem removed, cut into bite-sized pieces
  • 1/2 cup butter or low-fat butter substitute
  • 1/2 to 3/4 cup milk, cream, half-and-half, or fat free half-and-half, heated
  • salt and freshly ground pepper to taste

Chicken Divan with Cauliflower Purée

Chicken Divan with Cauliflower Purée

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Course: 

Oysters

  • 1 bag ZAPP'S Crawtator Chips 
  • 2 cups instant potato flakes
  • 1/8 cup Creole seasoning
  • 1 cup Panko bread crumbs
  • 25 Gulf oysters (shucked and picked free of shells)
  • Oil for frying
  • salt and pepper to taste 

 

Red Bean Gravy

  • 1 stick butter
  • 4 pieces sliced bacon, cut into small strips
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 stalks celery, diced
  • 1 bell pepper, diced
  • 2 cups half and half
  • 2 cups chicken stock
  • 2 cups cooked red beans
  • 1/4 tablespoon fresh thyme, chopped
  • 1/4 tablespoon fresh oregano, chopped
  • 1 tablespoon Louisiana-style hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • salt and pepper to taste

 Crawtator Crusted Gulf Oysters with Red Bean Gravy

Crawtator Gulf Oysters

Click for Video of Cooking Demonstration

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