CEDAR ROASTED RED FISH
Ingredients:
- cedar planks
- red fish
- olive oil to coat fish
- lemon juice
- lemon zest
- salt and pepper
- old bay blackening seasoning
- red pepper
- 2 tbsp butter
- parsley for garnish
Directions:
1. First soak your cedar planks in water, this prevents fish from sticking.
2. Place planks on baking pan with fish on top.
3. Season fish with olive oil, salt and pepper, old bay, lemon juice and zest, red pepper. Then add slices of butter atop the fish to melt while cooking.
4. Convection bake at 400 for 20 minutes.
5. Garnish with freshly chopped parsley.
Banana Smoothie
Ingredients:
- 1 scoop of vanilla protein powder (I like to use orgain organic protein powder bc its soy and gluten free)
- 1 tbsp Maca powder
- 2-4 brazil nuts
- 1/2 tbsp almond butter
- 1 ripe banana
- 1tbsp honey
- 1 cup water (sometimes I use coconut water for added sweetness)
- 1 cup ice
And blend together and enjoy!
Cilantro Lime Shrimp
Cilantro Lime Shrimp
Ingredients:
1. 2-3lbs of large shrimp peeled, I usually leave the tail on
2. 2tbsp extra virgin olive oil
3. Salt & Pepper
4. tsp chili powder
5. 1 1/2 tsp paprika
6. 1/2 tsp cumin
7. tsp sugar
8. tsp slap ya mama
9. 1 tsp garlic powder
10. 1tsp onion powder
11. the juice of 1 lime
12. lime zest
13. 1 tbsp of chopped fresh cilantro
”Cajun girl” Chicken & Sausage Gumbo
Ingredients:
1 whole chicken
1package of smoked sausage
1 large onion
2 bay leaves
4 celery stalks
1 green bellpepper
1 cup flour
1 cup vegetable oil
salt & pepper
1 tbsp slap ya mama seasoning
homemade or store bought chicken stock
Directions:
1. Use a large cast iron/magnalite pot. Saute onions, celery, bell pepper, and bay leaves in extra virgin olive oil until onions turn transluscent. Remove from pot and set aside to start roux.
2. Put 1 cup vegetable oil in pot with 1 cup of flour over medium heat and continuously stir until you reach your desired roux color I like mine to have a dark caramel hue.
3. After roux is done add 2-3 containers of hot chicken stock to the roux and stir to combine.
4. Add sausage, chicken and onions mixture back into pot and let cook until chicken is done.
5. Season with slap ya mama to taste
Crawfish & Shrimp Ettouffe
Ingredients:
-Guidry’s mix( diced onion, celery, bell pepper and parsley)
-1 dried bay leaf
-2 -3 tbsp extra virgin olive oil
-3 tbsp butter
-3tbsp flour
-seafood stock(I make my own by boiling shrimp peelings in water with a bay leaf and spices but store bought works too) -1 package of frozen crawfish tail(Louisiana farmed)
-2lbs of Shrimp
-Salt and pepper -old bay seasoning
-slap ya mama seasoning
Directions:
1. Use a 6qt pot preferably magnelite/coated cast iron best for making your roux.
2. Season shrimp with salt, pepper, old bay and a drizzle of olive oil.
3. Sauté shrimp in oil until browned then remove from pot.
4. Then over medium heat coat pot with a turn of olive oil and add Guidry’s mix and bay leaf sauté until onion mixture is translucent.
5. Then add butter to pot let melt then add flour. Continuously stir flour butter mixture for 10-15 minutes until a blond roux appears.
6. Then add seafood stock 1-2 cups depending on thickness preference. Stir until all combined and creamy, then add your crawfish tails and shrimp.
7. Seasoning with 1 tsp old bay and 1 tsp slap ya mama. Serve over rice and enjoy!
Smothered lemon thyme fish
Ingredients:
- white fish (such as bass, tilapia, etc)
-1cup stock(fish, seafood, or chicken)
-1cup milk
-5 sprigs of fresh thyme
-3 tbsp butter
-the zest of 1 lemon
-lemon slices
-1tsp old bay seasoning
-1tsp slap ya mama
-angel hair pasta
-parmesean cheese
Lemon thyme fish with angel hair pasta served with roasted brussell sprouts and bacon
Shrimp & cheese grits
Ingredients:
2 lbs shrimp
1 package smoked sausage( I like to use Tramonte's smoked sausage if you live in Baton Rouge)
2tbsp olive oil
1 onion
1 red bellpepper
1 clove garlic minced
1 tsp paprika
1 Tsp chipotle chile pepper
handful chopped fresh spinach
Tsp salt & pepper
3/4 cups of grits
3 cups of water
3 tbsp butter
marscapone cheese
Directions:
1. Preheat oven to 400 Season shrimp with salt, pepper, paprika, chipotle chile powder in a baking dish.
2. Add chopped sausage, onion, red bell pepper, garlic, and spinach to dish. And drizzle with extra virgin olive oil to coat. And combine ingredients.
3. Bake for 20 minutes.
4. Following directions on box to make grits. Once cooked Add 3 tbsp butter and 1 container of marscapone cheese to grits. Season with salt to taste. Serve shrimp over grits and enjoy!