AUTHENTIC SHRIMP PO BOY RECIPE RECIPES
REMOULADE SAUCE A LA NEW ORLEANS RECIPE | ALLRECIPES
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Provided by COOKINCOWGIRLS
Categories Sauces
Total Time 20 minutes
Prep Time 20 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Nutrition Facts : Calories 359 calories, CarbohydrateContent 6.7 g, CholesterolContent 13.9 mg, FatContent 37.3 g, FiberContent 0.7 g, ProteinContent 1 g, SaturatedFatContent 5.3 g, SodiumContent 942.7 mg, SugarContent 2.7 g
CRAB AND SHRIMP GUMBO - DEEP SOUTH DISH
A bowl of Deep South goodness, this gumbo is seasoned with small gumbo crab bodies and then topped off with crabmeat and shrimp.
Provided by Deep South Dish
Total Time 2 hours 25 minutes
Prep Time 40 minutes
Cook Time 1 hours 45 minutes
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons of oil in a large skillet over medium heat and add okra, cooking until roping ceases, about 30 minutes; set aside.
- Meanwhile in a large Dutch oven or heavy bottomed stockpot, heat the 3/4 cup of oil.
- Using a wooden spoon, stir in the flour. Cook over medium to medium high heat, stirring constantly, until mixture is a milk chocolate color.
- Add the onion, bell pepper and celery to the roux, cook and stir about 5 minutes, then add the garlic and cook another minute.
- Add the heated stock a little at a time, stirring until fully incorporated.
- Add the tomatoes, thyme, bay leaves, Worcestershire sauce, salt, hot sauce and okra, stir; add the frozen gumbo crab bodies and their whole claws.
- Bring to a boil, reduce heat and low simmer for 1 to 1-1/2 hours, occasionally skimming off any foam and excess oil that accumulates on the top. Do not allow to boil.
- Remove the gumbo crabs and add in the cleaned, boiled crab bodies and the prepared crab claws, if using.
- Toss the shrimp with Old Bay and Cajun seasoning and add to the gumbo pot, cook for about 4 minutes.
- Add the lump crab, very gently stir in so as not to break up the crab too much; simmer just until heated through. Taste and adjust seasonings as needed.
- Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.
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A bowl of Deep South goodness, this gumbo is seasoned with small gumbo crab bodies and then topped off with crabmeat and shrimp.
From deepsouthdish.com
Total Time 2 hours 25 minutes
Cuisine American, Southern
From deepsouthdish.com
Total Time 2 hours 25 minutes
Cuisine American, Southern
- Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.
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