Bayoubaisse
Bayoubaisse
borrowed from: http://www.olsouthrecipes.com/cajun/baisse.html
Serves approx. 6-8
Sauce Ingredients:
* 1/2 medium onion, chopped
* 2 cloves garlic, crushed
* 2 tbsp. olive oil
* 4 tbsp. butter
* 2 stalk celery (each roughly a foot long?), chopped
* 6 small carrots (each about hand-length), chopped
* 1 bunch green onions, chopped
* One 10-oz. can diced tomatoes with chili peppers
* One 16-oz. can whole tomatoes, chopped
* 1 tbsp. tomato paste
* 3-1/3 cup water
* 2 tsp. salt
* Freshly ground black pepper (to taste)
* 2 tsp. each of oregano, basil and thyme
* 4 bay leaves
* 1 jalepeno, discard seeds, chopped fine
* 3 hot finger peppers, discard seeds, chopped fine
* Cooked rice (approx 2 cups (pre-cooking) is enough to feed six people.)
Sauce Directions:
1. In large pot, Saute onion and garlic in oil and butter over medium heat for five minutes; do not brown.
2. Add celery, carrot and green onions. Cook covered 5 minutes over low heat.
3. Add remaining ingredients. Simmer partially covered 2 hours, stirring occasionally.
4. Discard bay leaves before adding seafood.
Seafood Ingredients:
* 1 lb. shellfish (crawfish, shrimp, oysters and/or crab)
* 1 lb. catfish or other firm white fish (check for bones, chop to size of shrimp)
* 2 tbsp. flour or potato starch (enough to coat seafood)
* 1 tsp. garlic, chopped
* 2 tbsp. olive oil
* 4 tbsp. butter
* 1 cup white wine
* Green onions, chopped
* Parsley
Seafood Directions:
1. Dust seafood with flour.
2. In a large frying pan, saute garlic in oil and butter over medium heat for 1 minute. Do not brown.
3. Add all seafood. Saute over medium-high heat until seafood is golden.
4. Add wine, stir, cook 1 minute or until mix seems to thicken.
5. Add the sauce which was previously prepared. Cover. Cook 3-4 minutes over low heat. This will thicken considerably.
6. Serve in large bowls with rice and sprinkled with green onions and parsley.
i added a lot more in the way of heat to my version (hence the added peppers).
causing the delightful dichotomy between OMG HOT! and OMG DELICIOUS!
Ours ended up being served with shredded sharp cheddar cheese. to cut the heat.
although it was VERY good without the cheese.
i only used catfish and shrimp. i'd love to take the time to try adding bunches of different seafoods.
the leftovers are sure to be divine.
this also makes the whole house smell awesome.
mouth-salivating awesome.
i'll be doing this again soon.
next time with cornbread... yes... i think i could be encouraged to like cornbread for the sake of this dish.
or perhaps big fluffy buttery heaven rolls.
Buchty? (not the Slovakian variety filled with cream cheese but the butter-dinner rolls)
borrowed from: http://www.olsouthrecipes.com/cajun/baisse.html
Serves approx. 6-8
Sauce Ingredients:
* 1/2 medium onion, chopped
* 2 cloves garlic, crushed
* 2 tbsp. olive oil
* 4 tbsp. butter
* 2 stalk celery (each roughly a foot long?), chopped
* 6 small carrots (each about hand-length), chopped
* 1 bunch green onions, chopped
* One 10-oz. can diced tomatoes with chili peppers
* One 16-oz. can whole tomatoes, chopped
* 1 tbsp. tomato paste
* 3-1/3 cup water
* 2 tsp. salt
* Freshly ground black pepper (to taste)
* 2 tsp. each of oregano, basil and thyme
* 4 bay leaves
* 1 jalepeno, discard seeds, chopped fine
* 3 hot finger peppers, discard seeds, chopped fine
* Cooked rice (approx 2 cups (pre-cooking) is enough to feed six people.)
Sauce Directions:
1. In large pot, Saute onion and garlic in oil and butter over medium heat for five minutes; do not brown.
2. Add celery, carrot and green onions. Cook covered 5 minutes over low heat.
3. Add remaining ingredients. Simmer partially covered 2 hours, stirring occasionally.
4. Discard bay leaves before adding seafood.
Seafood Ingredients:
* 1 lb. shellfish (crawfish, shrimp, oysters and/or crab)
* 1 lb. catfish or other firm white fish (check for bones, chop to size of shrimp)
* 2 tbsp. flour or potato starch (enough to coat seafood)
* 1 tsp. garlic, chopped
* 2 tbsp. olive oil
* 4 tbsp. butter
* 1 cup white wine
* Green onions, chopped
* Parsley
Seafood Directions:
1. Dust seafood with flour.
2. In a large frying pan, saute garlic in oil and butter over medium heat for 1 minute. Do not brown.
3. Add all seafood. Saute over medium-high heat until seafood is golden.
4. Add wine, stir, cook 1 minute or until mix seems to thicken.
5. Add the sauce which was previously prepared. Cover. Cook 3-4 minutes over low heat. This will thicken considerably.
6. Serve in large bowls with rice and sprinkled with green onions and parsley.
i added a lot more in the way of heat to my version (hence the added peppers).
causing the delightful dichotomy between OMG HOT! and OMG DELICIOUS!
Ours ended up being served with shredded sharp cheddar cheese. to cut the heat.
although it was VERY good without the cheese.
i only used catfish and shrimp. i'd love to take the time to try adding bunches of different seafoods.
the leftovers are sure to be divine.
this also makes the whole house smell awesome.
mouth-salivating awesome.
i'll be doing this again soon.
next time with cornbread... yes... i think i could be encouraged to like cornbread for the sake of this dish.
or perhaps big fluffy buttery heaven rolls.
Buchty? (not the Slovakian variety filled with cream cheese but the butter-dinner rolls)