I've been slacking on my blog. I've been meaning to talk about Superbowl food, but here it is Thursday. I'd better get with it, shouldn't I?
As our most parties that my friends throw, the Superbowl party was a potluck. Sue, who is the traditional hostess of the Superbowl among my friends, suggested that we theme what we bring to coincide with the teams playing. New Orleans was so easy, but what should I bring for Indiana? I suppose middle America food - potato salad, coleslaw, jello molds - would have been appropriate, but I wimped out and just supported New Orleans with my food choice. I made Seafood Creole. Yum. I don't make it often, though it is quite a well loved dish. It takes at least an hour of active food prep and about an hour after to let it simmer.
This post is all about how much of a slacker I've been because I really wanted to take photos of it after it was done. But did I? Nope. So to make up for it I'll give you all my recipe.
Daphne's Seafood Creole
- 2lbs uncooked shrimp with shells on
- 2T flour
- 3-4 T butter
- 2 onions minced
- 1/4c minced jalapenos
- 1/2c minced celery
- 2 cloves garlic minced
- 4c Sungold tomato sauce
- 2 cans crabmeat (or use fresh if you have it)
- 1/4 lb scallops
- 2 bay leaves
- T dried parsley (or more fresh if it is summer)
- Tony Chachere's Creole Seasoning to taste (which has salt, so I don't add any more)
While other things are getting sauteed, I work on the shrimp. Peel. Rinse the shells. Put the shells in water to cover and boil for 10 minutes to make a shrimp stock. Strain and use 1 cup in the recipe. If I have really large shrimp I chop them up a bit for this dish.
Make a light roux with flour and 3T butter. Add onions to roux and sautee for 10 minutes over low to med heat. I often add another tablespoon of butter at this point because it likes to stick. Add jalapenos and celery. Saute 15 minutes. Add tomato sauce. BTW you don't really need Sungold tomato sauce like I used but if you don't have a really sweet sauce, add some sugar to taste. You can also use fresh tomatoes, but add about 5 cups finely minced. Add bay leaves. Simmer 20 minutes stirring constantly. Add the rest of the ingredients. Simmer for an hour. Serve with rice and a nice Louisiana hot sauce on the side.
From my garden I used, jalapenos, parsley, and the Sungold tomato sauce. I've had trouble using up my Sungold tomato sauce. It is really too sweet for most things, but it went very well with this. It gave a really sweet and sour taste to it.
After I was done making my stock, I kept looking at the shrimp shells. It would have been such a waste to throw them away. People buy things like crab meal to use as fertilizer. I keep my eggshells. So I dried them out and I'll crush them and put them on the garden. Maybe they will be good for nematodes like crab meal is. I can only hope.