"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 05-06-2007, 10:54 AM   #11
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
oh ****nnnnnnnnnnnnnnnnnnnn

I love Paul Prudhomme! That is a book i can CERTAINLY enjoy.

I use a couple of his seasoning mixes.

I also, i just like the look of the guy and his story. Boatloads of charisma.

Cheers
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-16-2007, 02:01 PM   #12
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Okay guys - ressurecting this - this is the recipe im following...I want to sub chicken breast for shrimp this time. How should i do it? Should i dice the chicken before i throw it in the sauce?

---

3/4 cup onions chopped
1/2 cup green bell peppers coarsely chopped
1/2 cup celery thinly sliced
1 clove garlic minced
3 tablespoons butter
1 tablespoon almond flour
1 can (16-oz size) tomatoes peeled, drained, cut in quarters
1/4 cup water
3 tablespoons tomato paste
1 bay leaf
1/2 teaspoon rosemary each dried rosemary and thyme leaves, crushed
3 drops hot pepper sauce
1 bag (12-oz size) frozen shrimp shelled and deveined
Salt
Directions:
In a 10-inch skillet or 5-quart Dutch oven over medium-high heat, sauté onion, green pepper, celery and garlic in butter for 6 to 8 minutes or until limp. Stir in flour.

Stir in tomatoes and juice, water, tomato paste, bay leaf, rosemary, thyme and hot pepper sauce. Stirring, bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 minutes. Remove bay leaf and discard.

Add shrimp to creole sauce. Cover and simmer for 5 to 10 minutes or until shrimp are firm and opaque. Add salt if needed.
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-16-2007, 02:05 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
MLB, PP's recipe for creole sauce has a lot more than rosemary and thyme in it. Have you checked his recipe?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-16-2007, 02:19 PM   #14
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Quote:
Originally Posted by Andy M.
MLB, PP's recipe for creole sauce has a lot more than rosemary and thyme in it. Have you checked his recipe?
No Andy, but i'd love to.

I'll give it a try tonight.

Got a link my man?
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-16-2007, 02:30 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
MLB, here's a link to his shrimp creole recipe. It calls for one of his magic seasonongs blends but his original cookbook lists individual spices.

Here they are:

Seasoning Mix:

2 Bay Leaves
¾ tsp Dry Oregano
½ tsp Salt
½ tsp White Pepper
½ tsp Cayenne
½ tsp Paprika
½ tsp Black Pepper
½ tsp Dry Thyme
½ tsp Dry Basil
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-16-2007, 03:16 PM   #16
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
MLB....

Paul's recipe looks ok. Subsitute the shrimp stock with chicken stock if ya wanna use chicken. I would cut the chicken breast up into bite size peices and add them at the very end. Ya don't want to over cook it or it will get chewy. Hold the rosemary ya mentioned! It is excellent in roasted/baked/grilled etc chicken, but not in a creole sauce!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-16-2007, 03:18 PM   #17
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Yeah i will need to mod up pauls. Less Grease is the main thing.

I don't like cooking with animal fat.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-16-2007, 03:49 PM   #18
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Mylegsbig
Yeah i will need to mod up pauls. Less Grease is the main thing.

I don't like cooking with animal fat.
In hindsight that is a bit much on the fat. When I make creole sauce I normally use a small amount of bacon drippings as I like the slight hint of flavor it gives the sauce. However; any good vegetable oil... canola, peanut, etc will give great results. This is making me hungry!

Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-16-2007, 04:06 PM   #19
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Oh i love the flavor too.

I save that type of stuff for when i go out to eat.

I know in restaurants they just slap on butter and bacon grease and whatever else they have in a 10ft radius, so i don't cook with that stuff at home. lol.
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.