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How To make Cajun Shepherd's Pie Paul Prudhomme
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs lightly beaten
1/2 c Very fine dry breadcrumbs
1/4 lb +3 tb butter in all
3/4 c Finely chopped onion
3/4 c Finely chopped celery
1/2 c Finely chopped gree pepper
1 tb +1 ts minced garlic
1 tb Worcestershire
1/2 ts Tabasco
MEAT SEASONING MIX 2 ts Ground cayenne pepper
1 1/2 ts Ea salt and black pepper
1 1/4 ts Ground white pepper
3/4 ts Ea ground cumin &dried thyme
3/4 c Evaporated milk in all
2 lb White potatoes peeled &1/4'd
1 ts Ea salt & white pepper
1 1/2 c Julienned carrots
1 c Julieened onions
VEGETABLE SEASONING MIX: 1/2 ts Salt
1/4 ts Ea white pepper,onion powder
Garlic powder,cayenne pepper 1 1/2 c Julienned zucchini
1 c Julienned yellow squash
In a 13x9" ungreased baking pan combine the beef & pork.Mix in the eggs and breadcrumbs by hand until mixed thoroughly, reserve. In a 1 qt saucepan combine 3 tb butter with the onions,celery,green pepper, worcestershire ,tabasco and meat seasoning mix. Saute over high heat for 5 minutes,stirring frequently and scraping the bottom well. Remove from heat and let cool. Add mixture and 1/4 c milk to the meat mixture and mix well by hand. Form into a 12X8 loaf and center in the pan.Bake in a 450 oven for 30 minutes,remove from oven and pour off drippings,reserving 2 1/2 tb
drippings.Set meat and drippings aside. Boil the potatoes until fork tender,drain reserving 1 c potato water.Place the potatoes while hot in a large mixing bowl. Add remaining butter,1/2 c milk salt & white pepper. Stir with wooden spoon until broken up then beat with a whisk or hand held mixer.If potatoes are not creamy enough beat in some of the reserved water. In a large skillet combine the reserved drippings with the carrots,onions and veg. seasoning mix. Saute over high heat for 1 1/2 minutes stirring frequently. Add zucchini and yellow squash and continue saute until noticably bright in color,about 3-4 minutes stirring once in a while. Remove from heat. Mound the cooked vegetables on top of the meat loaf,keeping away from edges. Layer the mashed potatoes evenly over top of of the vegetable layer and top edges of meat,using all of the potatoes. Bake at 525 until brown on top about 8-10 minutes. Serve immediately.
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Hello There Friends! In this video, I'll be showing you how to make a delicious and comforting side dish of creamed spinach. This classic dish is made with tender cooked spinach leaves, combined with a rich and creamy sauce. The sauce is made from a simple combination of butter, flour, milk, and seasonings, and can be easily customized with your favorite ingredients. Whether you're serving it as a side to a special dinner or as a filling for an omelette, creamed spinach is sure to be a hit at your table. So, gather your ingredients and join me in the kitchen as I show you how to make this classic dish. Let me know what you think in the comments below!
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#creamedspinach #steakhouseside #sidedish
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The official dish of Louisiana, gumbo is a hotly contested specialty in the southern part of the state, a staple of Cajun and Creole cuisine for generations.
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❤️ Woll Non-Stick Wok:
❤️ Garlic Olive Oil:
❤️ Laser Thermometer:
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❤️ Signed Copy of Chef Jean-Pierre's Cookbook:
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✴️ONYO RECIPES:
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Shrimp Étouffée w/ Cheddar Bay Biscuit Waffles | Must-Try Recipe! #MrMakeItHappen
Alright.. so I got a little creative in the kitchen with this one lol. But that is what cooking is all about! This combination came out AMAZING! You guys have to try this one. Savory Cheddar Bay Biscuit Waffles smothered beautifully w/ Shrimp Étouffée. Let's #MakeItHappen
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Shopping List:
1 ½ pounds medium or large shrimp peeled and deveined
1 tablespoon cooking oil
⅓ cup butter
⅓ cup flour
1 small onion chopped
½ bell pepper chopped (red and green)
2 ribs celery chopped
4 cloves garlic minced
1/2 cup diced tomatoes
2 tbsps tomato paste
3 cups seafood or chicken broth
Worcestershire sauce
salt & pepper to taste
¼ cup green onion
¼ cup parsley
salt, pepper, onion powder, cajun seasoning
hot sauce
Cheddar Bay Biscuits/waffles
1 box red lobster cheddar bay biscuit mix
1/2 cup shredded cheddar cheese
chopped parsley
1/4 cup butter
1 1/4 cup water
Directions:
In a mixing bowl, add cheddar bay biscuit mix. Slowly incorporate 1 1/4 cup cold water, mixing constantly. Add the shredded cheddar cheese, garlic seasoning packet, fresh chopped parsley, 1/4 cup melted butter, and cajun seasoning. Batter should be a bit thicker than pancake batter but not as thick as biscuit dough. Heat waffle iron to high and cook waffles until golden brown.
Peel and deviene shrimp. Season with cajun seasoning. Heat skillet over medium heat and add some cooking oil. Cook shrimp 60 seconds per side and remove with slotted spoon. Add butter to the skillet and melt. Once butter has melted, add your flour and mix to begin your roux. Keep stirring constantly while the roux changes color from blonde, mocha, and eventually peanut butter. Once the roux is the right color, add your diced veggies and cook for 3-5 minutes or until veggies begin to get tender. Next, add diced tomatoes, and chicken stock. Bring to a boil and reduce to a simmer. Add worcestershire sauce and hot sauce - season to taste with preferred spices. Simmer this for 15 minutes or so to reduce the stock a bit and then add your shrimp back into the sauce for about 5-10 minutes and serve. Garnish with green onion.
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