Gumbo Fried Rice


Potato & Stuffing:
4 large potatoes
½ lb. medium shrimp, peeled & deveined, leaving the tail on (save shells for stock)
½ cup crawfish tail meat
8 oz Italian 6 cheese blend, shredded
2 tbsp. cooking oil
olive oil
Slap Ya Mama Original Blend Cajun Seasoning, to taste
Sherry Cream Sauce
2 tbsp. unsalted butter
2 large garlic cloves, minced
2 medium shallots, diced
¼ cup brandy, flambéed (ignite) is optional
2 cups sherry wine
1 cup shrimp stock
¼ cup crawfish juice, drained from crawfish packaging
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup green onions, sliced for garnish

You my also like:

Baked Leche Flan


rack Proof: New York Style Cheesecake



Preheat the stove to 400 degrees F.
In a pot over medium-high intensity, add 1 tablespoon of spread, garlic, and shallots. Sautee delicately for around 2 minutes; add cognac and flambé (touch off), mixing continually.
Add the wine, shrimp stock, and crayfish squeeze and decrease it considerably.
Add weighty whipping cream and cook.
At the point when the sauce is at a smooth consistency, mix in the leftover margarine and blend well.
Add remaining Crawfish tail meat and cook for an additional 2 minutes. (The sauce ought to have the consistency of Alfredo Sauce.)
Here’s a clue: If the sauce is too thick, flimsy it out with just enough chicken stock. Assuming that the sauce is excessively runny, thicken it by adding all the more weighty whipping cream until the ideal consistency is reached.
Spoon a portion of the sauce over every potato then top with the cheddar.
Prepare the potatoes in the broiler at 400 degrees for around 6 to 8 minutes or until the cheddar is brilliant brown.
Split the sauce between 4 plates, spooning it straightforwardly onto the center of the plate.
Add the heated potato to the focal point of the plate then, at that point, spoon a liberal measure of sauce over every potato and embellishment with the green onions.

Enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *