Shrimp and Andouille Sausage Etouffee with Cheesy Grits

03/23/2014 by Laura 1 Comment

We are great fans of all things Cajun: the food, the music and the people. When Burk’s in Ballard closed years ago, it left a huge void in our dining routine. It was at that point we started making Cajun food at home. Our version of Shrimp and Grits is inspired by a dish at one of Dave’s favorite restaurants, The Cajun Queen, in Charlotte, NC, as well as recipes from Emeril and John Besh. We first posted this about a year ago. We wanted to update it with better photos. Enjoy!

Shrimp and Andouille Sausage Etouffee

6 Tablespoons High Heat Oil

1/2 cup flour

2 Cups chopped onion

1 cup chopped green pepper

1 cup chopped celery

2 cloves minced garlic

2 bay leaves

1 teaspoon cayenne pepper, or more to taste

2 tablespoons salt free Cajun seasoning

1 Tablespoon marjoram

1 quart seafood stock – homemade or Kitchen Basics

1 15oz. can diced, fire roasted tomatoes

1 1/2 pounds large shrimp, peeled and deveined

3-4 Andouille sausage (we love Whole Foods version)

1/2 cup sliced green onion for garnish

Chop all your vegetables and set aside in a bowl. Heat the oil in a heavy Dutch oven over medium heat. Add the flour and stir constantly to make a roux. Continue to cook until the roux is the color of milk chocolate. Do not turn up the heat and rush this process as it can burn quickly. This process should take 7-9 minutes.

Add the chopped vegetables and cook for about 10 minutes, stirring often.

Add the tomatoes, bay leaves, salt, cayenne, marjoram and Cajun seasoning. Cook for about 3 minutes and then stir in the seafood stock. Bring the mixture to a boil, then reduce heat to simmer. While the etouffee is simmering, grill the sausages. (This adds a wonderful depth of flavor. You can brown them in a frying pan, if you’d rather not grill them.) You do not need to cook them all the way through, you are just getting color on them.

Let the sausages settle about 10 minutes after removing them from the grill. Slice into bite size slices. Add them to the etouffee and continue to simmer very low for another hour or more. (The longer the better as the sauce reduces and thickens and the flavors concentrate.) Taste for seasoning. You may need to add salt, pepper, additional cayenne. About 30 minutes before serving, prepare the grits. Add the shrimp into the pot 5-7 minutes before serving. Simmer gently – do not boil, as you will over cook the shrimp.

Stone Ground White Grits with White Cheddar Cheese

We love the Stone Ground White Grits from Geechie Boy Mill, Edisto Island, SC. (You can order them on-line.) John Besh loves them too, as we received a new package in our February Besh Box!

To prepare the grits

Heat 3 cups of milk, 2 Tablespoons of butter and one teaspoon of salt to a slow simmer. Add in 1 cup of grits. Bring back to a simmer, cover and cook about 20 minutes.

Add 1 cup grated, sharp white cheddar cheese and 1/4 cup sliced green onion, at the end of the cooking process.

To serve, place a small scoop of grits on a plate and add a spoonful of the etouffee. Garnish with sliced green onion.

Bon Appetite!

Panang Curry Salmon with Asian Style Veggies

01/16/2014 by Laura 1 Comment

I first had Panang Curry Salmon in a tiny Thai restaurant on the outskirts of Chinatown in WaDC. It immediately became one of my favorite dishes. Quick, full of flavor and even on the healthy side! Mae Ploy is my favorite brand for curry pastes and coconut milk. It is readily found in larger Asian markets. The Bok Choy, Shitake Mushrooms, Garlic, Ginger and Bell Pepper stir fry were a perfect accompaniment!

For the Panang Curry Salmon

1 Salmon filet – 1 1/2 – 2 pounds, pin bones carefully removed

Season salmon with salt and pepper. Place on a large piece of foil that has been sprayed with oil. Gril salmon on hot grill, until medium-rare, about 12 minutes. (As you can see, we grill all year, in the rain, sleet, snow and dark of night! You could also choose to broil the salmon.)

For the Panang Curry Sauce

Heat 2 tablespoons of high-heat oil over medium heat in a sauté pan. Add 2-4 Tablespoons of Panang Curry paste. Saute for two – three minutes. Add 1/4 – 1/3 cup of sake (or dry white wine). Simmer about 1 minute.

Add 1/2 can of Mae Ploy Coconut milk. Stir in 2-3 Tablespoons of Fish Sauce, depending on your taste. (3 Crabs is my favorite brand, as I have mentioned in previous posts.)

Stir thoroughly and return to a simmer. Reduce heat to very low. Keep warm while you prepare the veggies and grill the salmon.

For the Vegetables

3-4 heads of baby bok choy, sliced

1 yellow bell pepper, chopped

1 red Fresno chili pepper, minced

4-5 cloves of garlic, minced

1 small, sweet onion, diced

1/2 pound shitake mushrooms, sliced

High heat oil for sautéing

Splash of sake or dry white wine

Heat 2-3 tablespoons of oil in a large sauté pan that has a lid. Sauté the onion and garlic about 4 minutes. Add the chili, bell pepper and mushrooms. Cook 2-3 more minutes. Add the sliced bok choy and a generous splash of sake or white wine. Reduce heat and cover. Let vegetables steam while you grill the salmon. Season with fish sauce or soy sauce.

To serve: Place a generous amount of veggies in a pasta bowl or on a plate. Top with a serving of salmon. Spoon the sauce over the salmon. Garnish with slivered basil.

Chicken, Andouille Sausage and Shrimp Gumbo

09/23/2013 by Laura 3 Comments

We first started making Cajun style food at home, when one of our all time favorite restaurants, Berk’s in Ballard, closed years ago. We still miss Berk’s and always compare our food to what we would have ordered there. Dave’s love of Cajun food grew even stronger with frequent visits to The Cajun Queen in Charlotte, NC, during the six months he lived there for work.

I am certain I will get emails telling me that our version of Gumbo is not authentic – which I will acknowledge right now. Our recipes are suited to our tastes and have come together after reading Gumbo recipes from John Besh, Emeril, The Junior League of Lafayette, The Cajun Gourmet: Carlo Di Napoli, Paul Prudhomme, Justin Wilson and many others. This is about a 3 hour preparation, so plan accordingly.

Need some Cajun inspiration to get you started? Check out Dave singing Jambalaya with our friends The Hank Williams Review, at our wedding a “few” years ago!

Laura and Dave’s Gumbo

For the roux

3/4 cup of High Heat Oil – I like Spectrum High Heat Sunflower Oil

3/4 cup of flour

Heat the oil in a large, very heavy stock pot. Heat over medium high heat, to just about smoking. Add the flour, stir constantly to bring the roux to the color of peanut butter. If it starts to smoke, turn it down a little. You will know if you have burnt it and need to start over, as it will smell burnt! This process should take about 30 minutes, or as Emeril once told me – about the time it takes to drink two beers!

2 cups diced celery

2 cups diced onion

2 cups diced green pepper

Add half the diced vegetables to the finished roux, stirring well. Let cook about 10 minutes. Add the remaining vegetables and cook another ten minutes. (Adding them all at once puts too much water into the mixture and will stop the cooking.)

1 22 ounce bottle of dark beer

1 quart (32 ounce) seafood stock

1 16 ounce can diced tomatoes with juice

Add the beer and simmer about 5 minutes to reduce the alcohol. Stir in the stock and the diced tomatoes.

Next, add the seasonings. You will adjust the seasoning throughout the cooking process. Start with the lowest recommended amount first!

4-6 Tablespoons Cajun Seasoning (make sure it is salt free, so you can control the salt)

1 Tablespoon Marjoram

2 Bay Leaves

1/2 teaspoon cayenne pepper

Kosher salt

Fresh ground black pepper

Simmer the mixture over low heat about 40 minutes. While the mixture is simmering, grill the sausage and chicken thighs to add color and flavor. You are not cooking them all the way through. Let the sausage and chicken cool before adding back into the pot, to ensure they retain their juices.

8-10 boneless, skinless chicken thighs, seasoned with a little Cajun seasoning, salt and pepper

6-8 Andouille Sausage (we love the Pork Andouille sausage from Whole Foods)

Add the chicken thighs and the sausage to the gumbo and continue to simmer over very low heat about an hour. Adjust for seasoning….Does it need more Cajun spice, cayenne, salt, pepper? We do not cut the sausage up. We have found leaving them whole keeps them a lot juicer.

2 cups sliced okra (we use frozen)

At the end of one hour, add the frozen okra. Continue to cook another hour. Once again, adjust for seasoning….Does it need more Cajun spice, cayenne, salt, pepper?

Add the shrimp about 30 minutes prior to serving. Simmer very gently. Overcooking the shrimp will make them tough and rubbery. Adding the shrimp at the same time you start the rice, will ensure everything is ready to go at once.

1 pound 21/25 count raw, peeled/deveined tail-on shrimp

Diced green onions for garnish

Cooked white rice for serving

To plate, place a scoop of rice on a plate or bowl. Add a scoop of gumbo and garnish with sliced green onion. Serve with a crisp green salad and fresh, crusty bread.

Laura and Dave’s Gumbo – Ingredient List

3/4 cup of High Heat Oil – I like Spectrum High Heat Sunflower Oil

3/4 cup of flour

2 cups diced celery

2 cups diced onion

2 cups diced green pepper

1 22 ounce bottle of dark beer

1 quart (32 ounce) seafood stock

1 16 ounce can diced tomatoes with juice

4-6 Tablespoons Cajun Seasoning (make sure it is salt free, so you can control the salt)

1 Tablespoon Marjoram

2 Bay Leaves

1/2 teaspoon cayenne pepper

Kosher salt

Fresh ground black pepper

8-10 boneless, skinless chicken thighs, seasoned with a little Cajun seasoning, salt and pepper

6-8 Andouille Sausage (we love the Pork Andouille sausage from Whole Foods)

2 cups sliced okra (we use frozen)

1 pound 21/25 count raw, peeled/deveined tail-on shrimp

Diced green onions for garnish

Cooked white rice for serving

Summer Shrimp Salad

09/12/2013 by Laura 2 Comments

It’s nearly mid September. Last year at this time, I would have been posting a pot roast or some other simmer all day, warming comfort food. As you know, it has been UNSEASONABLY WARM here in Seattle and yesterday was just down right HOT! 93 record breaking degrees.

We have this salad many times throughout the summer. I have not previously posted it and I am not sure why. It is one of those very simple things that we almost always have ingredients on hand for, and one of those “go to’s” when we cannot figure out what to make on a hot day. Use any kind of shrimp (or crab) you like. We started using the larger size shrimp a couple of years ago because we always seem to have a bag or two in the freezer.

For the Salad

Lettuce, your choice

6 ounces shrimp, per serving

Avocado, 1/2 per serving

Hard boiled eggs, 1 per serving

Tomatoes

Black Olives

Lemon for garnish

Fresh parsley, for garnish

For the dressing

Mix equal parts of your favorite Seafood Cocktail Sauce and Mayonnaise together. Add a smidge of horseradish and a squeeze of lemon, or not – make it your own.

Plate the salad on chilled plates, arranging the ingredients in a pleasing way. Enjoy with a nice summer Rose or a cold beer!

Easy Summer Salad – Orzo Pasta with Shrimp

07/20/2013 by Laura Leave a Comment

Ah those lazy, hazy days of summer. We are having a record-breaking, dry Seattle summer. This week has been glorious with temperatures in the upper 70’s. The morning marine layer keeps things nice and cool until the sun burns through about 2pm. Even though it has not been THAT hot, making a meal without heating up the stove is always a pleasure.

I have been making this salad for many years. It was actually on the menu at one of the restaurants I worked at, a lifetime ago. I have changed it up a bit, of course, and make it many times over the summer for dinner, lunch or potluck parties. (Lettuce, tarragon and tomatoes are from the garden!)

Orzo Pasta Salad with Shrimp

1 16oz box Orzo pasta – cooked according to directions, rinsed and cooled. (do not overcook!)

1 small purple onion, finely chopped

1 large red bell pepper, finely chopped

4 stalks celery, finely chopped

1/4 cup parsley, finely minced

1 4 oz can sliced black olives – well drained

2 15 oz cans artichoke hearts, quartered – well drained (PACKED IN WATER – NOT MARINATED)

1/2 cup stuffed green olives – sliced

Mix all together with about 1 cup of mayonnaise. You do not want this too wet as you will add vinaigrette.

Vinaigrette:

Put all in a jar that you can shake well:

1 tsp. Fresh minced garlic

2 Tablespoons Dijon mustard

1/3 cup white wine vinegar

1/4 cup lemon juice

about 1 cup fruity olive oil (my FAVORITE Olive Oil is California Olive Ranch Arbequina)

1/2 t. minced rosemary

1/2 minced tarragon

1 teaspoon minced dill

1-2 teaspoons salt

1 teaspoon black pepper

Shake up and pour over salad and mix well.

Chill at least a couple of hours.

This salad is typically served with small salad shrimp (About 1 lb.) stirred in. I just put them on top prior to serving, that way the salad keeps longer.

Copper River Salmon

05/30/2013 by Laura Leave a Comment

It’s here….it is finally here! The irresistible Copper River Salmon. If you don’t know about this fish, or have not tried it….you must. The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by the river’s length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils.

We simply grill this fish with a little sea salt and pepper. The fish will take approximately 12-14 minutes on the grill. (This was a 1.5 pound filet.) It is important to not overcook the fish, and to remember that it will cook a tiny bit more after pulled off the heat. I place the fish on foil lightly sprayed with olive oil, and then place on the grill. I test the fish by piercing it with a fork in the thickest part, to check the color and texture.

We love to grill veggies at our house. In a couple of months – hopefully – we can get the zucchini, squash, onions and peppers from the garden! I cut the veggies in fairly thick slices, spray with olive oil and season with salt and pepper. Cook the veggies on a hot grill to “mark”, about 5 minutes per side. They will continue to cook once removed from the grill. Pull them while they are still crisp to avoid “mushy” veggies. Sprinkle a little balsamic vinegar or olive oil and lemon juice over the veggies before serving.

A delicious, seasonal meal! Enjoy at least once this season.

Further Confirmation of Spring’s Arrival….Fresh Halibut

04/02/2013 by Laura Leave a Comment

Another sure sign of Spring landed in my grocery basket on Saturday! First of the season, fresh Alaskan halibut. While a bit on the pricey side, it’s, for me, a worth while indulgence. Left to my own devices, I would probably eat fresh Alaskan Halibut and Washington asparagus 3-5 times a week, for the entire season. While I love it just grilled with a little salt and pepper, my husband enjoys the preparation below.

Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragu – for 2 servings

Inspired by “Ray’s Boathouse, Seafood Secrets of the Pacific Northwest” Cookbook

Recipes by Charles Ramseyer and staff

for the Tomato and Artichoke Ragu

15-18 cherry tomatoes

Kosher salt

Fresh ground pepper

2 Tablespoons olive oil

1/2 Tablespoon minced garlic

8 artichoke quarters with stems, jarred or frozen

1/4 cup dry white wine

1/4 julienned fresh basil

2 tablespoons butter

Pre-heat the oven to 400′. Place the artichoke hearts, tomatoes, and minced garlic in a baking pan. Drizzle with olive oil and lemon juice and season with salt and pepper. Place the pan in the oven about 10 minutes ahead of the halibut fillets. Remove from oven when tomatoes are slightly charred and “melted”. Deglaze the pan with the white wine. Stir in the butter and garnish with the basil. Keep warm until ready to serve.

for the Halibut

1/4 cup of flour

1 egg

1 tablespoon water

1 cup panko breadcrumbs

1/2 cup shredded parmesan

Zest of 1 lemon, chopped

1 12-14 oz. halibut fillet, skinless

2-3 Tablespoons Olive Oil

Set up three bowls. Place flour in the first bowl. Mix the egg and water together in the second bowl. Mix the panko and parmesan together in the third bowl.

First, dredge the flesh side of the halibut in the flour, shaking off the excess. Next, dip the floured side in the egg. Third, dredge the egg side into the panko mixture to coat. Pat gently to press the mixture into the egg.

Heat the olive oil in an ovenproof skillet over medium heat. Place the fillet crust side down and sear until a golden-brown crust forms. Turn the fillet over and place in oven for 3-5 minutes, or until the centers are pearly white and opaque, depending on the thickness of the fish.

Plate the fish with the ragu alongside or underneath. We served the meal with my other favorite sign of spring, oven roasted asparagus and a rice pilaf.