Cajun Shrimp Stew
Ingredients:
2quarts Water
½pint Dark Roux
1lb. Louisiana Gulf Shrimp (16-20 count peeled)
1large Onion (chopped)
4cloves Garlic (chopped)
1medium Bell pepper (chopped)
6medium Eggs
Louisiana Love Seasoning Blend to taste
Method:
In a medium, heavy pot bring water to boil and dissolve roux until mixture is thick enough to coat the back of a spoon.
Add onions, bell pepper, and garlic and reduce to simmer.
Season with Louisiana Love to taste
Add shrimp and crack eggs into liquid and poach until set.
Do not stir the pot while the eggs are poaching.
Taste and adjust seasoning.
Serve over cooked white rice.
Gumbo Pizza
Ingredients:
8ounces Boneless chicken thighs
8ounces Andouille
8ounces Medium Gulf Shrimp (16-20 count)
¼cup Dark Roux
2cups Water
½medium White onion (sliced)
4-5cloves Garlic (sliced)
½medium Bell pepper (sliced)
2cups Colby jack cheese (shredded)
10-12 Grape tomatoes (halved)
2medium Pizza dough rounds (12 inches)
Louisiana Love Seasoning Blend to taste
Method:
Preheat oven to 500° or place pizza stone on grill.
Season chicken and shrimp with Louisiana Love and grill until just done, remove and set aside to cool.
Slice andouille and set aside.
Slice chicken pieces and set aside.
In a small, heavy pot heat water until boiling, then dissolve roux until a thick mixture. Season with Louisiana Love.
Spread a thin layer of roux base on dough, then layer other ingredients as desired, topping with cheese.
Bake or grill for about 5 minutes or until the dough of browned and cheese melted.
Stay hungry.