Welcome To Rosie's Recipes
You will find a few of my recipes here. I hope you enjoy them. Remember if you want to add your own spices and try new versions, be sure to do that. You never know, you just might invent your own dish!
Oyster, Shrimp, Crab, or Fish PoBoy
A PoBoy is a Louisiana sandwich made out of really good fresh french bread, sliced lengthwise with just a hinge left to hold the two "halves" together.
1. Slather the bread with plenty of Tartar Sauce (Tony's is good, or make your own).
2. Pile high with fresh fried steaming hot oysters.
3. Top with a mixture of thinly-sliced lettuce and onions
4. Hold tightly to keep the oysters from falling out.
For Shrimp PoBoys, use fried shrimp, about 1/2 lb per sandwich, and add a spicy version of mayonaise, or make your own!
For Crab PoBoys, use fried (or baked) Crab Cakes, two per sandwich, don't use the tarter sauce here, a blend of cocktail sauce, ketchup, and horseradish sauce works great!
For fish PoBoys, use fried fish, enough to cover bread, Yes, use the tarter sauce here.
Fried Oysters:
The best way is to wash all the oyster liquid off, drain in colander until dry, pat with paper towels then soak in milk for 15 min, roll in Zatarain's fish fry, and deep fat fry till plump and coating is golden. Do not overcook the seafood, please. 
Red Beans and Rice
1 pound red beans
2 qrts. water
1 hambone
2 pounds smoked sausage, cut in 1" pieces
3 cloves garlic, pressed
2 cups chopped yelow onion
1 cup chopped green onion
1 cup chopped celery
2/3 cup of green pepper
1 bay leaf
1 teaspoon worcestershire sauce
1/4 teaspoon tabasco
1 tablespoon minced fresh parsley
1 1/2 teaspoons salt
3 cups steamed rice
Rinse and drain beans. In a large pot with lid place beans and cover with water. Add ham bone and bring to a boil. Reduce heat and simmer 40 minutes. Add sausage, cover, and cook, 1 hour, stirring occasionally. Add garlic, onions, celery, green pepper
, and bay leaf. Continue cooking, covered, 1 1/2 hours, or until soft. Add Worcestershire sauce, tabasco, parsley and salt. Simmer 5 minutes. Remove bay leaf; serve over rice, with fresh bread, and iced tea!
Bon Appetit!
Crawfish or Shrimp Etouffee`
3 lbs raw crawfish or shrimp, peeled
1 tsp salt
Tabasco sauce to taste
1 stick butter
2 cups finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
6 cloves garlic, finely chopped
3 Tbsp cornstarch
1 small can tomato paste
5 cups water
1 bunch green onions, finely sliced
Season crawfish or shrimp with the salt and Hot Sauce. Mix well and set aside. Melt butter in a heavy pot. Add chopped onions, celery, green bell pepper, and garlic. Cook slowly until wilted. Add crawfish or shrimp and let simmer stirring frequently for 20 minutes. Mix cornstarch with a small amount of the water and set aside. Add a small amount of the water to the tomato paste to thin, then combine the cornstarch mixture and the tomato mixture with the remaining water. Pour into the pot with the crawfish or shrimp and veges and cook another 15 minutes, stirring occasionally. Check the seasoning and add extra salt and hot sauce if needed. Sprinkle with sliced green onions and serve over rice.SHRIMP JAMBALAYA
1 pound deveined, small shrimp
1 cup diced ham
4 tbs. butter or other fat, melted
1 cup chopped onion
1 cup chopped green pepper
3 cloves garlic, finely chopped
2 cups canned tomatoes
2 cups water
1 1/2 cups uncooked rice
1/4 teaspoon salt
1 bay leaf
1/2 teaspoon crushed whole thyme
dash cayenne pepper ( I use alot, but I like it hot)
1. Drain shrimp
2. Cook ham in butter about three minutes
3. Add onion, green pepper, and garlic; cook until tender
Add tomatoes, liquid, rice and seasonings. Cover and cook 25 to 30 minutes, or until rice is tender, stirring occasionally.
Add parsley and shrimp, heat. Serves 4.Shrimp Creole
1/4 cup flour
1/4 cup crisco oil
3 med. onions (chopped)
4 cups water
1 cup tomato paste
3 garlic cloves (chopped)
1/2 cup bell pepper (chopped)
1/4 celery (chopped)
1 tbsp. lemon juice
2 tsp. salt
1/4 tsp. cayanne pepper
1/4 tsp. black pepper
2 lbs. shrimp (peeled, deveined)
1/4 cup Sherry
Brown flour and oil (roux); add onion and saute until tender. Add 2 cups water; add tomato paste and simmer for 10 min. Add garlic, bell pepper, celery, and lemon juice - simmer 10 min. Add more water as base becomes thicker. Cook until vegetables are tender. Add remaining water, salt, and pepper. Cover and cook 35 min. 1 hour before serving, add shrimp and Sherry. Reduce heat to low and simmer for 50 min.
Louisiana Hurricane
A special kind of drink!
Hurricane | |
| 1 oz Dark Rum 1 oz Light Rum 2 tsp Lime Juice 1 tbsp Passion Fruit Syrup Shake with ice and strain into glass. | Rating: 4 out of 5 |
Glass Type: Cocktail | |
Background provided by:
