Fried Okra Deluxe, Okra, Green Tomatoes, Vidalia Onions & Pepper Fried Okra Gumbo
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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New Orleans SECRET & EASY Crawfish & Shrimp Etouffee Recipe with Bonus Easter Chocolate
Celebrating Easter in New Orleans during the COVID-19 Coronavirus Pandemic limits what we can do but we can still COOK!!! So as a special Easter gift I am giving y'all my secret EASY Crawfish & Shrimp Etouffee recipe. We also look at some special Louisiana chocolates that come out only during Easter.
I work for TIPS so please help support the NOLA Gent Channel won't you as it is much appreciated this is the Patreon link:
This is a Crawfish Etouffee Recipe or a Shrimp Etouffee Recipe or a Crawfish & Shirmp Etouffee Recipe or you could even make it into a Chicken Etouffee Recipe or any other protein you might like or go totally Vegetarian Etouffee.
Etouffee Recipe:
1 stick unsalted butter
saute 1 bulb garlic and then add holy trinity till translucent.
Add 1 tablespoon of flour and stir in
add 1 tablespoon of paprika
cayenne pepper and hot sauce to taste
fresh ground black pepper
salt to taste
Italian mixed herbs to taste
1 can Italian peeled tomatoes
stir and cover and let simmer on low heat about 10 minutes
add 1 pound shrimp and 1 pound crawfish tails (make sure they are Louisiana local and not imported!)
cook till shrimp turn pink and curl.
add 1 cup of chopped parsley
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Thank you for supporting NOLAGent.com so I can continue to provide you with free content each week! Sharing Good Food, Good Times and Good People to help you grow your perspective on the great places to eat, drink and be merry in New Orleans along with seeing other travel destinations and getting an opinion on how they compare to the crazy world of New Orleans (AKA NOLA... short for New Orleans, Louisiana). Remember LA is NOT L.A. so let's get out there and have some fun!!!!
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Super crispy deep fried onion from Cali Bombs in Las Vegas! #food #foodie #foodporn #onion #vegas
Check out the onion bomb from Cali Bombs in Las Vegas!
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#58 Shrimp Creole
Here ya go!!!! Quick, tasty, and delicious!
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How to Make the BEST Shrimp and Green Bean Salad | Uncle Giuseppe's Recipes ( Episode 32 )
How to Make Shrimp and Green Bean Salad | Uncle Giuseppe's Recipes
Let us know what recipes you would like us to explore by adding a comment below.
Ingredients:
½ lb medium sized shrimp, peeled, de-veined, tail off and chopped.
½ lb green beans
4 plum tomatoes, cored and diced
½ small Vidalia onion diced
6 strips bacon, chopped
5-6 cloves garlic, roasted
¼ cup extra virgin olive oil, divided
1 lemon
½ tbs kosher salt
½ Tsp black pepper
Directions:
1. Chop green beans into 3-4 pieces per bean. Place in boiling water for one minute, remove from water and place in ice bath.
2. Cut onion and tomato ¼ dice.
3. Chop bacon.
4. Rough chop shrimp, preheat sauté pan high heat, add ½ cup garlic oil.
Add shrimp to sauté pan, add pinch salt, pinch black pepper. Sauté for 4-5 minutes or until shrimp is fully cooked. Once shrimp is done, cool completely.
5. Add shrimp, drained green beans, onions and tomato to large mixing bowl.
6. Prepare dressing by adding remaining oil, juice form 1 lemon, roasted garlic, ½ tbs salt, ½ tsp pepper to blender and blend.
7. Add dressing to mixing bowl and toss all ingredients together.
About Uncle Giuseppe's Marketplace
Family-owned Uncle Giuseppe's Marketplace is a full-service food market whose mission is to provide a memorable shopping experience with outstanding customer service and quality products, along with the freshest foods made with traditional Italian recipes and ingredients. Founded in 1998, Uncle Giuseppe's has established itself as Long Island's leading Italian food retailing destination. Our Marketplaces emphasize an extensive selection of fresh products, prepared foods, and hard-to-find specialty and gourmet offerings, along with a full assortment of conventional groceries. Uncle Giuseppe's isn't just a supermarket, it's an experience.
0:00 What's Cooking Intro.
0:10 How to make Shrimp and Green Bean Salad.
1:43 The Reveal.
1:49 Closing.
Louisiana style Shrimp & Corn Bisque
I moved to South Louisiana(Houma) with my parents when I was 12. I had never eaten a bisque until then! My first experience was a crawfish version made by an authentic Cajun cook. The soup was decorated with a couple of boiled crayfish, some green onions & parsley. I'd never seen or tasted anything like it. Thus began my palate education and I am grateful for all those years of dining in South Louisiana. It was incredible, by the way!
Bisque is a creamy, thick soup that is normally paired with shrimp, crawfish, crab or lobster. This delicious version is perfect for folks that enjoy well-seasoned food that isn't too spicy.
Here is what you will need:
1 stick of butter, melted in your soup pot
1/2 cup of all purpose flour
~Tip: The trinity is a 2:1 ratio of onions:celery Onions:bell pepper
1 medium onion diced or about a cup
2 stalks of celery, diced or 1/2 cup
1/2 large bell pepper diced (any color) or 1/2 cup
1 TBP of garlic - you can use less and the soup will still be wonderful
1-2 TBP of tomato paste
1-2 tsp of Shrimp Magic or your favorite seafood seasoning
1-2 tsp of Paul Prudhomme's Vegetable Magic
4 cups of seafood stock available at fine grocery stores or you can make it at home
Salt & Pepper to taste
1-2 pounds of small peeled shrimp. I used 150/200 count from Rouse's Supermarket
1 cup of heavy cream
~Tip: If you want to kick it up a notch, add in 1/2 tsp of cayenne OR some hot sauce. Remember to taste as you go and adjust your seasonings!
~ Tip: This soup will freeze in an airtight container for one month.
Make sure you have some French bread to eat with this one!
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