I love grilled shrimp but I have never really cared for it with tomato based commercial barbecue sauces. I just find them too sweet for the already sweet shrimp. Continue reading Koss Sauce Shrimp
I am old enough to remember the days of the stodgy old steakhouses. They had white table cloths, huge hunks of beef and a standard set of appetizers and side dishes. One of the common dishes was Shrimp Louie, shrimp in a tasty pink sauce. It was a rich appetizer served in a chilled glass. I have updated it to a more modern version with shrimp on skewers to make them a finger food with a tasty dip. Continue reading Shrimp Skewers Louie
When you have guests you don’t want to spend all your time preparing food, you want to spend time with them. This is an appetizer that you can make in advance and just bring out when your guests arrive. It doesn’t hurt that it is very easy! Continue reading Shrimp & Buffalo Remoulade
It just goes to show you that even an old fat Canadian gets 15 minutes of fame. The local community TV channel, ShawTV Cranbrook, asked me to do some cooking shows for their channel. So, my recipes for Memphis Wings, Coffin Shrimp and Piri Piri Chicken legs are now on TV! Here is the show:
The Old Fat Guy
I felt like a great appetizer. One with bacon and jalapeño peppers. However, I wanted She Who Must Be Obeyed to enjoy it as well. A sure way to get her to like it is to introduce shrimp. So, I made Coffin Shrimp.
This summer was colder than usual here in the mountains. As a result, my jalapeño peppers were quite small. What to do, what to do? It hit me. I decided to stuff shrimp into my shrimpy peppers and make Shrimpy ABT’s. Don’t try and say the last sentence four times fast. Continue reading Shrimpy ABT’s
We were in the middle of getting new floors and couldn’t use our kitchen. Fortunately, my barbecue has a side burner. Even more fortunate, we had fresh beans in the garden! Time for a stir fry. Continue reading Stir Fried Shrimp and Beans
It is cold here. There is snow on the ground. I made andouille the other day. Conditions were perfect for making gumbo!
This Cajun dish is delicious. A touch of spice, a deep dark texture and a mixture of shellfish, chicken and andouille. While I love this version, I apologize to all of Louisiana for my corruption of their recipe.
A video of me cooking this dish is embedded at the bottom of the post.
The ingredients required are:
- 3/8 cup flour
- 1/4 cup vegetable oil
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 stalk celery, chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne
- 1/2 tablespoon flour
- 1 cups diced tomatoes, drained
- 2 cups chicken broth
- 1/8 cup (1 ounce) soy sauce
- 3/4 pound boneless skinless chicken thighs, diced
- 1/4 pound Andouille sausage, diced (may substitute garlic sausage)
- 1/3 pound prawns, shelled, deveined
- 1 /2 pound scallops
Cook the flour in a heavy pot (a thin one will burn the flour) over medium heat, stirring constantly, until it is a light tan colour. Remove from the heat and stir in the oil. Cover the pot and put it on the lowest rack of a 350 F oven for 35 minutes to darken the roux (the mixture of oil and flour).
Stir the roux and put over medium heat. Add onion, green pepper and celery and stir frequently until the vegetables begin to soften. Add garlic, thyme, cayenne and 1/2 tablespoon flour. Stir until you can smell the garlic and thyme. Add tomatoes and cook for a minute or two.
Slowly add chicken broth while stirring thoroughly. Bring to a boil and turn down to a simmer. Add the soy sauce. Add the chicken and simmer for 30 minutes.
At this point, I allow it to cool and put it in the fridge so I can finish it quickly later. You don’t have to let it cool and can continue to finish the gumbo.
Stir the andouille into the gumbo and simmer for 10 minutes. Add the prawns and scallops and simmer for 10 minutes.
Serve it over cooked rice and bow to the south to thank the Cajuns who invented this great dish!
The Old Fat Guy