CAJUN OYSTER CRACKERS RECIPES

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GRANDPA'S OYSTER STEW RECIPE | ALLRECIPES



Grandpa's Oyster Stew Recipe | Allrecipes image

Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.

Provided by Madden Surbaugh

Categories     Seafood Stew

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
½ cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

Steps:

  • Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  • Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  • Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  • Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  • Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Nutrition Facts : Calories 805.7 calories, CarbohydrateContent 46.4 g, CholesterolContent 294.9 mg, FatContent 51.8 g, FiberContent 1.1 g, ProteinContent 35.9 g, SaturatedFatContent 28 g, SodiumContent 1148.3 mg, SugarContent 6.3 g

CINCINNATI-STYLE CHILI RECIPE | KATIE LEE BIEGEL | FOOD ...



Cincinnati-Style Chili Recipe | Katie Lee Biegel | Food ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 3 hours 0 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

16 ounces tomato sauce
12 ounces tomato paste 
1 yellow onion, grated 
2 tablespoons chili powder 
2 tablespoons cocoa powder 
2 tablespoons sugar 
2 teaspoons kosher salt 
1 teaspoon ground cinnamon 
1 teaspoon ground cumin 
1 teaspoon garlic salt 
1/2 teaspoon ground allspice 
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves 
2 bay leaves 
2 pounds ground beef (I use chuck) 
1 tablespoon white wine vinegar 
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained 
1 white onion, diced 
Two 8-ounce blocks Cheddar, grated 
Hot sauce, optional 
Oyster crackers, for serving 

Steps:

  • For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
  • To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

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