Baked Creole Honey Butter Salmon
Ingredients
Instructions Preheat oven to 425F.
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One of our favorite dishes that I don't make often enough. It reminds me of when I was younger. There are just "those dishes" that bring memories and this one is the recipe my Mom loved to make, and she served with a side spinach salad. I made it for dinner tonight. I did use a pint of my own pressure canned stewed tomatoes and homemade tomato paste but, you can use store bought and still enjoy all the great flavors of this dish. Enjoy! Diane Shrimp Creole - Louisiana Style Ingredients: 2 1/2 pounds Shrimp; fresh, uncooked, peeled and de-veined large count 1 Tablespoon creole seasoning; such as 'Tony Chachere's' ***** 4 cups cooked long-grain white rice ***** 8 Tablespoons butter 8 Tablespoons flour 2 cups chopped onions or shallots 1 cup chopped green or red bell pepper 1 cup chopped celery 1 teaspoon salt 1/2 teaspoon cayenne pepper 2 Tablespoons chopped garlic 5 cups water one large 32 oz can stewed tomatoes two cans of tomato paste 1 cup shrimp stock 1 teaspoon hot sauce, or to taste 2 Tablespoons apple cider vinegar, or to taste 1/2 cup chopped green onions (optional) 2 Tablespoons fresh chopped parsley Directions: Prepare your rice according to package directions; and keep warm. Toss your cleaned shrimp with the creole seasonings in a bowl and set aside. In a large dutch oven, over medium heat, melt the butter and stir in flour until flour browned and nutty smelling. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 minutes. Add in the garlic and saute an additional 2 minutes. Stir in the water and tomatoes. Bring the entire mixture to a boil and reduce to a simmer; continue to cook for 20 minutes. Add the shrimp stock, hot sauce, apple cider vinegar (2 Tbs or to taste) and continue to cook for 10 minutes longer. Taste for any additional seasonings. Add in fresh shrimp to the pot. Cook the shrimp until they are pink and cooked through,about 6 to 7 minutes, do not over-cook shrimp. Stir in green onions and parsley. Serve over cooked white rice. Recipe adapted from: Phyllis's Kitchen Photos by: Diane Baker for Canning and Cooking at Home Pinterest Pin: https://www.pinterest.com/pin/530510031081195854/ Oh Wow - great taste in this one. I took a recipe that uses a whole cut up chicken and cooks a longer time and reduced it to fit my families needs and used thighs this time. What a winner!! this dish was even great the next night as a burrito *note below. I have a new awesome recipe for my arsenal Enjoy! Diane Smothered Creole Chicken Stew 2 Lbs Boneless, Skinless Chicken Thighs 1 small onion, diced 1 red bell pepper, diced 4 ribs celery, diced 1 cup corn kernels 3 cups chicken broth 1/2 cup oil 1/2 cup flour Chicken Seasonings: Tony Chachere's Creole Seasoning Salt & Pepper Added Later in Cooking: Hot sauce 1 tsp minced garlic Directions: Clean thighs and blot dry with a paper-towel. Sprinkle both sides with Seasonings. Place about 2 tbs oil in large dutch oven and add chicken thighs, do not crowd the pan and cook thighs in batches if needed. Once browned, set aside. Add enough oil back into dutch oven to equal 1/2 cup. slowly sprinkle in flour, stirring constantly until well browned, about 3-4 mins. Add in all veggies and mix well, let cook another 3-4 mins. stirring constantly. Raise the heat on the pot and slowly stir in room temp to warm chicken broth - continue stirring (the roux with veggies and broth will create a gravy in the pot) bring the mixture up to a boil once all broth is in pot. Let boil for one minute and then reduce heat and cook for 35 minutes, partially covered. Add in garlic and hot sauce, taste to adjust any of your seasonings. Cook 10 more minutes, uncovered. Serve over cooked rice or mashed potatoes or yummy hot biscuits!! Recipe by: Diane Baker Adapted partially from: LaBelle Cuisine Photos by: Diane Baker for Canning and Cooking at Home **UPDATE: LEFTOVER IDEA - I chopped up chicken in the leftovers the next night and we wrapped it as a "filling" in burritos wrappers - sprinkled with shredded cheese and hot green chiles - was excellent too!!!!! |