MR.B’S RECIPES

ACADIAN PEPPERED SHRIMP

Acacian Peppered Shrimp

ACADIAN PEPPERED SHRIMP

 

The truth is, Acadian Peppered Shrimp is in fact what Louisianans call BBQ Shrimp, but Canadians can’t seem to wrap our heads around something called BBQ without actually using a BBQ, so it has long been a northern tradition to call this dish Acadian Peppered Shrimp instead. In truth I believe it describes the dish more accurately anyway.

All you need to do for this mind bending quick and flavorful dish is:

- Melt 2 Tbsp of butter in a sauce pan
- Stir in 2 Tbsp LFF BBQ Shrimp mixhttp://southerncupboard.ca/2013/04/new-orleans-style-bbq-shrimp-sauce-mix-louisiana-fish-fry/
- Let the two infuse and brown
- Add 1 pound peeled shrimp
- Cook and serve over rice, or better yet, French bread to absorb the sauce.

 

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MR.B’S GUMBO

Gumbo comes in just about any style you want to make it. Whether it is seafood, meat, vegetarian or a combo of all, the only way you can go wrong is if you don’t use Louisiana Fish Fry Cajun Gumbo Mix. As follows are the directions to making Mr.B’s Gumbo which became a regular menu item during the days at Cajun Corner and the only recipe I use to serve my family and friends. Bonne Chance!

 

Ingredients per one pack of Louisiana Fish Fry Cajun Gumbo mix.

 

1 pack Louisiana Fish Fry Cajun Gumbo Mix

1 lb. (3-4 links) of your choice of sausage chopped

1 lb. Peeled shrimp

1 lb  (2-3) cubed chicken breasts

5 stalks of celery diced

2 medium onions diced

2 green peppers diced

1 can red kidney bean

1 heaping teaspoon Andy Roo’s Cajun Garlic

1 heaping teaspoon Andy Roo’s All Purpose Creole Seasoning

½ teaspoon Gumbo File

4 to 6 cups cooked rice.

Tony Chachere’s Creole Seasoning for finishing

 

Directions: In your gumbo pot begin rendering down your sausage, if it is quality sausage it will brown the bottom of the pan which you want, if it is cheaper sausage you will get more oil which you will want to drain. At the same time, in a second pan, brown your chicken in a couple tablespoons of oil. Once the chicken is browned, add chicken and juice to the reduced sausage. Next add your celery and onion and cook. Wait five minutes and add green peppers. Cook down another five to ten minutes making certain your vegetables are cooked and add kidney beans.

 

Be certain to add your gumbo mix to cold water (otherwise it may clump) and whisk. Add mix to the pot, then add Andy Roo’s Cajun Garlic and All Purpose seasonings then add Gumbo File (if that suits your taste). Bring pot to a boil and simmer for at least 30 minutes. Add shrimp no more than 5 minutes before serving otherwise they may overcook.

 

Serve over cooked rice in a bowl and top with a dash or two of Tony Chachere’s Creole seasoning and enjoy.

 

And of course some corn bread muffins or a couple hush puppies are a great side.

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