Food By Franz

Simple to make, a great finger food for a party or anytime appetizer!

Happy SuperBowl

1 lb shrimp – the 16-24 count work best
1/2 pkg thin bacon
long wooden toothpicks
3 Tbsp cajun or blackening seasoning mix
1 Tbsp brown sugar

Soak/submerge about 20/25 toothpicks in water for about 30 minutes prior if you have time – it keeps the pic’s from burning! De-vein shrimp, lay feet down and lay a single strip of bacon (cut to just cover the shrimp – one small piece of bacon per shrimp) tuck in the ends around the small part of the shrimp – start your toothpick there and spear up through the top part of the bacon. Lay bacon side up on a tin foil lined baking sheet. Mix together the brown sugar and cajun or blacking mix – sprinkle this over all the bacon backed shrimp. Broil on low (lower shelf if you need to) until the bacon is crispy about 6-10 minutes.
These are a wonderful appetizer plain, or serve them with a light mustard sauce or a sweet chili sauce for a buffet type service.

Gumbo is a cajun soup/stew that has African origins. There are as many variations of gumbo as you can imagine, some include chicken, ham and or fish chunks. The one thing they all have in common is the okra, its used as a thickening agent. This version serves 3-4 servings with rice.

Ingredients:
1/2 stick butter/oleo/vegetable oil
4 Tbsp flour
1/2 C chopped pepper (typically a bell pepper is used, but I prefer an yellow wax or anaheim)
1/2 C chopped celery
1/2 C chopped onion
pinch each of cayenne pepper, black and white pepper (add a pinch of hot paprika if you like it spicy!)
2 cloves garlic, minced
1 C okra (frozen is ok)
1 tomato, peeled & rough chopped
1 bay leaf, crumbled
1/4 tsp thyme
1/4 tsp oregano
1/2 lb shrimp (peeled and deveined)
1/2 lb andouille sausage, cooked and crumbled (smoked polish can be substituted)
2 C broth (chicken, vegetable or shrimp)
1 C rice – cook and fluff

Make a roux of the first two ingredients – keep stirring until its a very brown color (2 cautions – Do not get any on you and don’t let it burn) – when the color gets past “peanut butter” – add the pepper, onion, celery, garlic, red and white pepper -allow the veggies to start to soften up – remove from heat. Heat your broth and slowly add to the roux, making sure that it gets thoroughly mixed. Add your okra, sausage, tomato and the rest of the spices. Allow this to simmer for about an hour. Toss in the shrimp about 10 minutes before your ready to eat – adjust seasonings at this point- a dash of salt? Serve gumbo over the rice in bowls.

One note – Locally Sniders Meats sells a wonderful cajun/andouille sausage that is reasonably priced.

I found this cajun/creole cookbook written in 1885 – should be some interesting reading!

La Cuisine Creole: A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives No Synopsis Available

Think of this as seafood in a rich, brown spicy gravy – yummy!

Seasoning mix:
2 tsp salt
2 tsp ground red pepper (cayenne)
1 tsp white pepper
1 tsp black pepper
1 tsp dried thyme
½ tsp dried basil

To equal 3/4 cup: Chopped onions, chopped celery, chopped peppers
(red bell, green bell, Anaheim – I’ve even used yellow wax or jalapeno peppers)
2 clove garlic minced
4 tbsp oil
1/2 C flour
1.5 C seafood stock (or chicken stock)
1/2 stick butter or oleo
1 lb. Crawfish tails or medium shrimp (peeled & deveined)
1/2 C fine chopped green onions

First step is to combine the seasoning mix and set it aside.

In a heavy skillet – make roux of oil and flour – whisk constantly over med hi heat until roux is dark peanut butter color, turn down heat and add vegetables & ½ of seasoning mix – cook through – 3-5 minutes. Meanwhile microwave the stock until hot – gradually add to roux until thoroughly dissolved (use a whisk if needed) reduce heat to low allow to cook 5-7 minutes. Taste, add the rest of the spice mix if preferred. Then to this “gravy” mix add your crawfish tails or shrimp – (shrimp should cook in less than 5). Add enough of the butter to obtain a smooth consistency. Top with the green onions. Traditionally served w/rice

*Serves 3-4 with rice