How to make New Orleans Mirliton Dressing~ Take two
Back again with another look at how I make #mirlitondressing NOLA style baybay! Thanks for tunning in & I hope this is helpful!
Ingredients will be listed for a single 11x9in pan
~Ingredients~
1 tbsp parsley
2 tbsp olive oil
5 green onions
2 cloves of garlic
16 large mirlitons
1 med white onion
2 cups of diced ham
1 small green pepper
1 tbsp parmesan cheese
Creole seasoning to taste
1 cup Italian breadcrumbs
garlic/onion powder to taste
1-2lbs shrimp peeled & deveined*reserve shells & heads for stock*
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Corn & Crab Bisque
With the abundance of crab in South Louisiana this is the perfect and most comforting dish to make in advance and freeze or for dinner tonight. The sweetness of the corn and delicateness of the crab blend perfectly to form this delicious bisque.
Shrimp And Sausage Creole Recipe | How To Make Shrimp Creole | Shrimp Creole Recipe
Shrimp And Andouille Sausage Creole Recipe. Scroll down for the full recipe!!????
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Shrimp And Andouille Sausage Creole Recipe
Ingredients
1 1/2 - 2 pound jumbo shrimp
Andouille sausage or preferred
2 tablespoon olive oil
4 tablespoons butter
1 tablespoon garlic (minced garlic)
2 bay leaves
1 celery stalk diced
1/2 of each bell pepper green/red
1 green onion diced
One cup yellow onions diced
8-10 okras sliced
2 tablespoons parsley dried/fresh
1 teaspoon thyme
1 14.5 ounce canned tomatoes (diced)
1 medium tomato optional
2 cups stock chicken, seafood, or vegetable or substitute with bouillon and water as recommended in the video
1-2 tablespoon Louisiana hot sauce
2 tbsp Worcestershire sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon white ground pepper
1/2 tsp creole seasoning
pinch of sugar (optional)
Directions
Add oil to a large saucepan or pot over medium-high heat.
Brown the sausages on both sides, remove and reserve for later.
Add 2 tbsps butter onions, green/red bell peppers, celery, and green onions to the pan.
Cook and stir occasionally until veggies start to soften.
Add minced garlic, combine, and cook until fragrant.
Add tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, parsley, white pepper, black pepper, cayenne pepper, creole seasoning, and thyme.
Bring to a boil, then reduce heat to a low simmer until sauce is slightly thickened.
Add the cooked sausage and shrimp.
Add the okras.
Remove and discard the bay leaves.
Add remaining butter for extra flavor and stir until completely melted.
Take a final taste test and add additional seasoning if necessary.
Enjoy!!!
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New Orleans Style Stuffed Mirliton Casserole | Full Recipe
I hope you like this New Orleans Style Stuffed Mirliton Casserole with shrimp.
Thanks for stoppin' by!
Ingredients:
6 Mirlitons
1 large Onion
¼ cup of Oil
½ cup Green Onions
2 T Parsley Flakes
2 cloves Garlic
12 oz Stove Top Stuffing
1 lb Shrimp
½ tsp Tony Chachere’s Original Creole Seasoning (optional)
Chicken Broth
Directions:
1. Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
2. While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
3. Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
4. Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
5. When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
6. Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
7. Salt and pepper to taste. Add other spices if used.
8. Preheat the oven to 375 degrees.
9. Fill the mirliton shells with the mixture and place into a baking pan.
10. Bake until brown, approximately 45 minutes.
Timestamps:
01:15 Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
05:08 While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
06:48 Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
08:28 Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
11:26 When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
14:32 Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
16:15 Salt and pepper to taste. Add other spices if used.
17:26 Preheat the oven to 375 degrees.
17:32 Fill the mirliton shells with the mixture and place into a baking pan.
20:18 Bake until brown, approximately 45 minutes.
Shrimp and Corn Soup | Poppa Earle's Recipes
The Best Cajun and Southern Recipes! One of our favorite soups, it's so full of flavor and tastes so fresh! This recipe is so easy to make and can be done in about an hour. A great dinner idea for your next family sit-down or to impress some friends. Enjoy!
Spiced Shrimp And Corn Chowder Recipe
Spiced Shrimp And Corn Chowder
This recipe is loosely based on a soup / chowder we used to eat at a Peruvian restaurant here in Toronto.
Ingredients
1.5L (6 cups) fish stock (or chicken stock)45 mL (3 Tbsp) cooking oil 500g (1 pound) unpeeled medium shrimp Salt & pepper to taste1 onion, diced
5 mL (1 tsp) cumin seed1 mL (¼ tsp) cayenne 2 mL (½ tsp) paprika 1 small hot chili, pierced 250g squash, cut into ½” cubes½ small head cabbage, shredded500g potatoes, cut into ½” cubes500 ml (2 cups) frozen corn
45 mL (3 Tbsp) butter
250 mL (1 cup) 35% cream
250 mL (1 cup) frozen peas
Method:
In a small pot bring the stock to a simmer along with the shrimp shells.
Cover and simmer while you make the rest. In a large pot, heat the oil over moderate heat.
Add the peeled shrimp and a pinch of salt; cook, stirring frequently, until the shrimp are pink and firm.
Remove from the pot and set aside. Add a little more oil if needed, then toast the cumin seeds for just a moment.
Then add the onion, cayenne, and paprika to the pot.
Cook, stirring occasionally, until the onion is softened.
Add the hot chili, squash, cabbage, potatoes, and corn, to the pot.
Strain in the water / stock - discard the shrimp shells.
Partially cover and bring to a simmer, until the potatoes are tender.Add the butter, cream, shrimp and peas.
Adjust seasoning with salt and pepper.
Simmer until the shrimp is heated through.
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