Beet Cured Salmon Gravlax

beet cured salmon gravlax-beyondthebayou Beet cured salmon gravlax! Coming right at you!

I love trying new cooking techniques and this beet cured salmon gravlax is something that have been on my list of things to make. I am so glad I did! It was fun seeing it come together and even more fun eating it.

The curing technique for this is pretty straightforward--curing food goes back hundreds of years. Salt and sugar draws out moisture from the salmon and the added aromatics flavor the meat in the process. Slice it thinly on some toasted bread, serve with some scrambled eggs and you are good to go.

Make this for the uncommon holidays and wow your guest! What cooking techniques or new foods are you looking to make?

beet cured salmon gravlax-beyondthebayou

beet cured salmon gravlax-beyondthebayou

beet cured salmon gravlax-beyondthebayou

Beet Cured Salmon Gravlax

  • 1 pound center cut salmon
  • 1 large red beet (unpeeled)
  • 1 cup granulated sugar
  • 2 cups kosher salt
  • 5 juniper berries (toasted and coarsely ground)
  • 1 teaspoon black peppercorns (toasted and coarsely ground)
  • 2 tablespoons lemon zest
  • 1/2 cup roughly chopped dill (stems included)
  • 1/3 cup roughly chopped tarragon
  • 1 tablespoon gin
  1. Rinse the fillet and dry it with a paper towel and lay it on a piece of parchment paper. Remove any pin bones and set salmon aside.
  2. Cover your cutting board with a layer of plastic wrap so it doesn’t stain from the beets. With a grater, grate the raw beets on the biggest holes on a box grater. Gather up the grated beets in the plastic wrap and transfer them to a food processor.
  3. Add the sugar, salt, juniper, and peppercorns to the food processor. Pulse mixture 7-10 times in short spurts until mixture begins to look uniform and sandy. Transfer the beet mixture to a mixing bowl, add the lemon zest, dill, and tarragon, mix well with your hands.
  4. Splash the gin across the flesh and the skin side of the salmon and make sure to smooth it all over the salmon. Place the salmon flesh side down, onto the the parchment paper. Spread half of the beet-salt mixture evenly over the salmon. Flip the salmon over, skin side down, on top of the beet mixture and pack the remaining beet-salt mixture across the flesh side of the salmon. Fold up the edged of the parchment paper toward the salmon and then fold the bottom side over the top. Wrap the entire salmon package in several layers of plastic wrap (must make sure it is sealed very). Lay the salmon on a rimmed baking sheet (make sure the baking sheaths at least 1/2-inch sides, as a lot of liquid will escape). Place another baking sheet on top and top the second sheet with any object or objects weighing a total of about 5 pounds.
  5. Refrigerate the weighted baking sheets for 16-18 hours. After that time, flip the salmon over, then reweigh it and refrigerate for another 16-18 hours. Open the salmon package and brush away the excess beet-salt mixture, reserving the mixture in case you find you need to continue curing the salmon for a few more hours.
  6. The salmon is ready when it springs back gently when you touch it. If it is extremely hard, it is over-cured. If it is too soft, it had not cured long enough. Best way to know if it is ready is to cut a thin slice and taste it.
  7. When fully cured, rinse the salmon with water and pat dry with paper towels. Lay the salmon on the cutting board and slice horizontally between the skins of the salmon and the flesh to separate the two. Do not remove all of the salmon from its skin, slice only about 2 inches deep.
  8. Serve with eggs, pasta, toast or fold into some delicious cream cheese.

Lovely recipe adapted from Taste & Technique

Wild Gulf Shrimp w/ Clams and Roasted Tomato Butter

*This post is a sponsored post with Sea To Table shrimp and clams recipe

Shrimp and Clams in a smokey roasted tomato broth is all sorts of good! Grab a bottle of wine and some nice crusty bread and you have a delicious meal in as little as 15 minutes. 

This dish is one of my favorites to make. Quick, easy and not short on flavor. I had the pleasure to partner with Sea To Table and use their delicious sustainable seafood that is nothing short on quailty. 

shrimp and clams recipe

For this recipe I used Sea To Table Wild Gulf Shrimp. Once it hit the hot butter, the sweet aroma brought me back to the shrimp back home in NOLA. One of the great things about Sea To Table’s Wild Gulf Shrimp is that it is traceable. Upon receipt, on the label it states the species, how it was caught and where. Which I think is amazing. What is better than knowing where your food comes from??

You only have 4 main ingredients. Wild gulf shrimp, clams, roasted tomato butter, and wine. 

For the compound butter I took room temperature butter and added finely minced roasted tomatoes, parsley, garlic, smoked paprika, lemon zest, lemon juice, salt and black pepper. 

shrimp and clams recipe

If I were you, I would make a nice size batch, wrap it in some wax paper and store it in the freezer. It is addicting and perfect to pair with some steak or toss with hot pasta. 

Don't forget to check out Sea To Table's other great sustainable seafood offerings!

Happy eating!

Wild Gulf Shrimp & Clams w/ Roasted Tomato Butter

Rosted Tomato Butter

  • 4 tablespoons butter (room temperature)
  • 2 tablespoons roasted tomatoes (finely chopped)
  • 1 tablespoon parsley (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh cracked black pepper

Shrimp & Clams

  • 1 tablespoon olive oil
  • 1 package of Sea To Table Wild Gulf Shrimp
  • 1 teaspoon kosher salt
  • a few turns of fresh cracked black pepper
  • 1 pound clams
  • 1/4 cup white wine
  1. In a small bowl combine the butter, tomatoes, parsley, garlic, smoked paprika, salt, lemon zest, lemon juice and black pepper. Combine well and then place aside.
  2. Heat oil in a skillet over medium high heat. Season shrimp with salt and pepper and then place into skillet. Cook for 2 minutes on one side and then flip. Add clams, wine, and 2 tablespoons of the roasted tomato butter. Cover and cook for 6-8 minutes until clams open up. Remove from heat, add more tomato butter, fresh parsley and a squeeze of lemon. Serve with crusty bread. Enjoy

Gazpacho w/ Seared Scallops

The summer heat is upon us and this gazpacho with seared scallops is so good! Flavored packed recipe that is perfect to cool down with. gazpacho recipe with scallops

If you never have tried gazpacho before now is the time! Some people are put off by a "cold soup" but it is light and refreshing. Originating from Andalusia, Spain, gazpacho is a mostly vegetable base. There are some versions that will even incorporate fruit such as grapes and strawberries.

gazpacho recipe with scallops

As always, I love texture and decided to make a light and refreshing tomato salad to spoon on top--and the showstopper sear scallops! If you are looking for a delicious and opening star for your next dinner, this recipe is a must make!

gazpacho recipe with scallops

Gazpacho w/ Seared Scallops

  • 2 large tomatoes, cored and roughly chopped (you can use red tomatoes or heirlooms.)
  • 1 stalk of celery, rough chopped
  • 1/2 mediume cucumber, peeled, seeded and rough chopped
  • 2 cloves garlic
  • 1 1/2 piece of bread, torn into pieces (optional if you want to keep it gluten free)
  • 1/2 cup parsley, loosely packed
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • a pinch of fresh cracked black pepper

Tomato Relish

  • 1 cup tomatoes, chopped in to 1/2 inch
  • 1/2 cup cucumber peeled and seeded, diced
  • 1 tablespoon fresno chile, diced
  • 1 tablespoon olive oil
  • a splash sherry vinegar
  • kosher salt to season
  • fresh cracked black pepper
  • 1 avocado diced

Seared Scallops

  • 6 medium sized scallops
  • 2 tablespoons grapeseed oil


  1. In a blender combine the tomatoes, celery, cucumber, garlic, bread, parsley, sherry vinegar, olive oil, salt and black pepper. Blend on high speed until smooth. If your blender cannot hold all of the ingredients, blend in batches. Taste and adjust seasonings. Serve with the tomato relish, seared scallops and a drizzle of more olive oil. 

Tomato Relish

  1. Combine the tomatoes, cucumber, fresno, olive oil, sherry vinegar, salt and pepper. Toss and let sit for 10 minutes to marinate. When ready for serve, toss in avocado and spoon on top of gazpacho. 

Seared Scallops

  1. Make sure to pull the muscle that is attached to scallops on the side (it will be tough) Place scallops on paper towels and "dry out" in the refrigerator for 20 minutes. Your goal is to make sure a good bit of the moisture if gone--which equals a great sear. 

  2. Take scallops from out of the refrigerator and pat dry again and sprinkle with some kosher salt. Preheat a heavy bottom cast iron skillet with grapeseed oil over medium-high heat (to where it is starting to smoke). Gently add scallops  making sure to not overcrowd the pan and cook undisturbed for 2-3 minutes. You should start to see a golden ring form (the crust). Take a spatula and flip one scallop to see if it is to your liking. Once the golden crust forms, flip all scallops and cook for 1 minute on the other side and serve. (You want to briefly cook it on the other side).


Crawfish Babka

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

It's crawfish season and that means crawfish mode!

Unfortunately for me, its hard to find some good crawfish out here in Dallas, but I found some spots that can satisfy the craving! Luckily frozen crawfish tails are easy to find. I had some crawfish tails and decided to make some crawfish babka.

This recipe was inspired from a front cover recipe that I saw from Bake From Scratch Magazine. It was for a savory cheese Babka with sun-dried tomatoes, so why not make a savory crawfish babka?

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

Back home crawfish bread is usually made with French bread. The filling is like pimento cheese to the next level. This was my first time making babka and really love it! It reminds me of brioche bread--extremely buttery goodness.

Happy baking friends!

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

Crawfish Babka


  • 3 cups all purpose flour

  • 1/4 cup granulated sugar

  • 2 3/4 teaspoons active dry or instant yeast

  • 1 teaspoon garlic powder

  • 1/2 teaspoon creole seasoning

  • 3 1/2 teaspoons kosher salt

  • 3 large eggs

  • 2 large egg yolks

  • 2/3 cup warm whole milk (120°)

  • 1 stick butter (room temperature)

  • 1 large egg white

  • 1 tablespoon water

Crawfish Filling

  • 2 tablespoons butter

  • 1/2 pound crawfish tails

  • 1/2 teaspoon creole seasoning

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • a few dashes of hot sauce

  • 1 bunch of green onions (sliced)

  • 1 cup mayo

  • 1 cup shredded Monterey Jack cheese

  • 1/2 cup cheddar cheese (shredded)


  • 3/4 cup cheddar cheese

  • 2 tablespoons green onions, sliced

  1. In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, yeast, garlic powder, creole seasoning and salt. Stir in eggs and egg yolks. With mixer on low speed, gradually add warm milk,, beating until dough comes together. Increase mixer speed to medium-high and beat for 8 minutes. If the dough is stretchable, it is done, if not beat for 2-3 minutes more and you are good to go.

  2. Switch to the dough hook attachment. With mixture on medium-high speed, add butter in three additions, making sure to incorporate each addition before adding the next. Beat until a smooth and elastic dough forms and pulls away from sides of bowl.

  3. Spry a large bowl with coking spray. Place dough in in bowl, turning to grease top. Cover the surface with plastic wrap and let sit in a warm place until it doubles in size. Refrigerate dough for 30 minutes.

  4. While dough is resting, make filling. In a skillet, melt butter and add the crawfish tails. Sauté for 3-4 minutes. Add creole seasoning, garlic powder, kosher salt and hot sauce. Stir well and then add the green onions. Place aside on a paper towel to get excess liquid up and cool. Transfer filling to bowl and and add the mayo and cheese. Stir until combined well, place aside.

  5. Spray a 9x5 inch loaf pan with cooking spray. In a small bowl, whisk together egg white and 1 tablespoon of water.

  6. On a heavily floured surface, roll dough into 16x12-inch rectangle. Brush edges of dough with egg wash. Spread crawfish filling over dough making sure to leave a 1-inch boarder. Starting with one short side, roll up dough, jelly roll style and pinch seam to seal. Using a bench scraper, cut roll in half lengthwise. Carefully twist dough pieces tightly around each other, making sure to pinch the ends to seal. Place in prepared pan, cut sides up. Tuck ends and sides tightly into pan. Cover and let rise in a warm place until doubled in size, 30 minutes to an hour. Preheat oven to 350°. Bake for 20 minutes. Cover with foil and bake until an instant-read thermometer inserted registers 190°, 40-45 minutes more. Last 10 minutes of cooking, sprinkle cheese and green onions on top. Let cool in pan for 10 minutes.

Shrimp & Harissa Grits w/ Chermoula

harissa grits and shrimp beyond the bayou* This post is sponsored by Mina. Thank you for supporting brands that I love and make this possible. Shrimp and grits gets a remix! I remember the first time trying Harissa and thinking about how much zip and flavor it contained. If you are not familiar with this fiery condiment, it is chili pepper paste made with chili peppers, garlic, olive oil and spices.

When I first tried Mina Harissa I loved the freshness of the product! It packs a punch and has the right amount of heat. So why not add it in one of my favorite things to cook, grits!

harissa grits and shrimp beyond the bayouThis recipe for shrimp and grits not the shrimp and grits you know. Inspired by Moroccan and Tunisian cooking, I used Mina Harissa and also made the flavorful chermoula relish. If you are looking for bold and delicious flavors. I always wanted to make chermoula and I'm so glad I paired wonderfully with the shrimp, fresh peas and roasted cherry tomatoes.

For Chermoula think bright parsley, cilantro and fresh mint leaves, with earthy cumin, preserved lemons and smoked paprika.

harissa grits and shrimp beyond the bayou

harissa grits and shrimp beyond the bayou

Shrimp & Harissa Grits w/ Chermoula

  • 1 1/2 cup grits
  • 6 cups of water
  • 1/2 cup harissa
  • 2 oz heavy whipping cream
  • 1 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 3 tablespoons chives, minced
  • 1 pint cherry tomatoes
  • extra virgin olive oil
  • 1 pound shrimp
  • 3 cloves garlic, minced
  • juice of 1 lemon
  • 1 cup peas


  • 1 cup cilantro
  • 1/2 cup parsley
  • a handful of mint leaves
  • 4 garlic cloves
  • 3 tablespoons of preserved lemon, rough chopped
  • 1/3 cup cup lemon juice
  • 2 teaspoons cumin, ground
  • 1 tablespoon paprika
  • a pinch of cayenne
  • 1/2 cup olive oil
  • kosher salt to taste


  1. In a blender or food processor, add the cilantro, parsley, mint, garlic, preserved lemon, lemon juice, cumin, paprika, and cayenne. Pulse until all ingredients are finely chopped, making sure to stop and scrap down the sides. With the motor running, slowly add in the olive oil. Season with salt and place aside. 

Shrimp & Grits

  1. In a pot add the grits and water and cook for 30-45 minutes until grits are tender (you may need to add a little water along the way). Once grits are tender, add in the Harissa, heavy cream, butter, chives and salt. 

  2. While the grits cook, preheat oven to 400°degrees. Toss cherry tomatoes in a little olive oil and salt. Roast until blistered, 10-15 minutes. 

  3. In a heavy-bottom skillet heat olive oil and when hot add the shrimp. Sear shrimp on one side for 3-4 minutes over high heat, turn heat down and flip shrimp. Add the garlic, lemon juice, 3 tablespoons of chermoula, and cook for 5 minutes. Add peas and tomatoes and heat through. 

  4. Spoon some of the grits in a bowl and top with the shrimp chermoula mixture. Garnish with more chives and butter if you please!


Crispy Fish Sandwich with Charred Jalepeno-Lime Sauce

crispy fish sandwich

crispy fish sandwich

I was craving a crispy fish sandwich from McDonald's but got the bright idea to make my own. Because, how hard can it be? Well, it wasn't that hard at all because this sandwich was SO GOOD and worth it! If there is one thing I would change, it would be to not make massive size patties! Yes I went a little bit overboard with them!

Seriously y'all, this is so simple and so tasty! These crispy fish patties are going to be on rotation for me during the warm weather. I'm even going to look into freezing patties to have a supply stash.

They would be good as fish bowls if I want to be a tad healthy.

crispy fish sandwich

crispy fish sandwich

I haven't even gotten to the sauce yet and how amazing it is! I charred some jalapeños, minced them up and mixed with sour cream, mayo, cilantro, lime juice and just a pinch of sugar--that is it!

The flavor of charred jalapeños and the sauce paired wonderfully with the crispy fish. I used cabbage as my "greens" but you can use romaine or leaf of choice. I love cabbage with fish, think delicious fish tacos with thinly shredded cabbage.

Tilapia doesn't have to be used, you can use your flakey fish of choice if your not a fan of tilapia. All you do is steam until cooked all the way through--remember be gentle when removing it! We still want some notable pieces. I then mixed it with seasoning, an egg, a bit of flour and some panko bread crumbs. Place it into a pan lined with plastic wrap and let it chill for at least an hour. Cut into desired size and then batter and pan fry!

You then have your very own crispy fish patty!

Get your buns, some shredded cabbage and the tasty charred jalapeño lime dressing!


crispy fish sandwich

crispy fish sandwich

crispy fish sandwich

crispy fish sandwich

Crispy Fish Sandwich with Charred Jalapeño Lime Dressing

  • 1 pound tilapia

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon white pepper, ground

  • 1 teaspoon creole seasoning

  • 1/2 teaspoon old bay

  • 1/8 teaspoon cayenne pepper, ground

  • 1/2 teaspoon kosher salt

  • 2 jalapeños charred

  • 1 tablespoon sour cream

  • 1/2 cup mayo

  • 2 tablespoons cilantro, minced

  • juice of 1/2 a lime

  • a pinch of sugar

  • 1/2 a head of cabbage, thinly shredded

  • 1 green onion, thinly sliced

  • 1 pack of hamburger buns


  • 2 eggs beaten

  • 1 cup flour

  • a pinch of old bay

  • 1 cup panko bread crumbs

  • neutral oil for frying

  1. Place your fish fillets in a steamer basket and steam for 15-20 minutes until cooked through. Cooking time with vary depending on size and thickness. If you don't have a steamer basket. Place the fillets in a pan with a little water. Cover with foil and bake for 15-20 minutes at 350 degrees.

  2. Once fish is cooked, let cool and flake with a fork. Place in a bowl and set aside. Crack egg into a bowl and add the, garlic, onion, white pepper, creole seasoning, old bay, cayenne pepper and kosher salt. Whisk until combined and then pour over the fish. Add the flour and panko bread crumbs and gently fold into the fish making sure not to shred the fish too finely.

  3. You can either mold the mixture into patties or place into a baking pan line with plastic wrap. Refrigerate for at least 1 hour.

  4. While fish chills, make the dressing. Mince the charred jalapeños and add to a bowl (keep the seeds if you want the heat), add the sour cream, mayo, cilantro, lime juice and sugar. Mix until combined and set aside.

  5. Line a baking sheet with paper towels to absorb the oil from frying. Set up a breading station with three containers. Place the flour and old bay in the first container, the eggs in the second and panko in the third. One at a time, dip the fish patty in the flour, coating evenly, and then in the eggs, making sure to let the excess drip off and then finally roll into the panko. Repeat the steps until finished. In a heavy bottom pan, pour in oil until it comes halfway up sides of pan. Heat to 350 degrees. Fry the patties turning them gently until deeply golden on all sides. Transfer to the prepared baking sheet.

  6. Toast the hamburger buns, add some of the charred jalapeño lime dressing, a fish patty, cabbage and green onions! Enjoy

Oyster Stew w/ Garlic Croutons

Oyster Stew Beyond The Bayou Food Blog The great thing about this oyster stew is that it is pretty quick to put together. My friends always tease me about how I describe anything that I'm cooking as "easy or quick" but I promise you that this oyster stew will make a quick and delicious meal.

Think a creamy béchamel sauce, fennel, onions, celery, potatoes and garlic. A little bit of Pernod to deglaze the pan and then smokey and fatty smoked sausage to pair with the briney-oysters. So good!

I speak on added texture to food often, so for this oyster stew I made some garlic croutons that I crumbled on top--you can't go wrong there.

Oyster Stew Beyond The Bayou Food Blog-2

Oyster Stew Beyond The Bayou Food Blog

Oyster Stew Beyond The Bayou Food Blog

Oyster Stew

  • 1 small baguette, cut into cubes
  • extra virgin olive oil
  • 1 teaspoon Creole seasoning
  • 2 cloves garlic, diced
  • 6 ounces smoked sausage
  • 1/4 cup onions, diced
  • 1 celery salt, diced
  • 1/4 cup fennel, diced
  • 2 tablespoons Pernod Liquor
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1/2 teaspoon kosher salt
  • 2 Yukon gold potatoes, peeled and rough cut
  • 2 tablespoons heavy cream
  • 1 pint shucked oysters
  • a pinch of cayenne pepper
  • 1/2 teaspoon garlic powder
  • a pinch of white pepper
  • a dash of worcesherhire
  • hot sauce for serving
  1. Preheat the oven to 350 degrees. Place baguette cubes, a drizzle of olive oil, creole seasoning and garlic in a bowl and mix well. Place on lined sheet pan and bake in the oven for 15 to 20 minutes until golden brown. Place aside and let cool.

  2. In a 12 quart saucepan, add the smoked sausage cook until nicely browned. Remove and drain on paper towels. Stir in the onions, celery and fennel and cook until soften. Add in Pernod and cook for 2-3 minutes until alcohol cooks out.  Add the butter and then the flour. Cook for 2-3 minutes. 

  3. Pour in the milk and add the salt and potatoes. Cook until potatoes become tender. Add heavy cream, oysters and liquor and seasonings. Cook on low, for 5-6 minutes to just poach the oysters. Taste for seasoning and serve in a bowl with the croutons. 

Creole Seafood Courtbouillon

In honor of Black History Month, I had the opportunity to partner with 28 other amazing black food bloggers to participate in an awesome virtual potluck! For the Black History Month Virtual Potluck, each food blogger is showcasing a recipe that will get your taste buds tingling!

I have looked at last years bloggers and recipes and my mouth was drooling and loving all of the different cultures and cuisines represented. From African to Jamaican and so on! A big thanks for Meiko Drew over atMeiko And The Dishand Aaron Hutchenson over at The Hungry Hutch for putting this together!

For y'all I have made a classic Creole Courtbouillon (Coo-Be-yon) .This is a dish I remember having growing up, mostly with catfish being used, but it was always a dish I loved. Very much so a Creole influence with the stewed tomatoes.

Courtbourtbouillon Beyond The Bayou-1

Courtbourtbouillon Beyond The Bayou-1

The fish is nestled in a bubbly creole tomato sauce seasoned with the trinity, roux, seafood stock and a splash of white wine. But, it does not stop there. Luckily I had some blue crabs in the freezer and threw some of them in along with some shrimp. The perfect meal. Any fish can be used. I love using red fish but only found red snapper out here, so feel free to use whatever you are able to find in your area.


Please make sure to scroll below and check out the other great bloggers and their recipes!

Creole Seafood Courtbouillon

  • 1 whole red fish or fish of choise (2-3lbs)

  • 1 1/2 teaspoon kosher salt

  • fresh cracked black pepper

  • 1/2 cup roux

  • 1 cup onions, chopped

  • 1 cup green bell peppers, chopped

  • 1/2 cup celery, chopped

  • 4 cloves garlic, minced

  • 3 blue crabs, cut in half

  • 1/2 cup white wine

  • 1 teaspoon creole seasoning

  • 1 teaspoon red pepper flakes

  • 1 28oz can of diced tomatoes

  • 2 cups shrimp stock

  • 2 bay leaves

  • 1 tablespoon Worcesterhire sauce

  • 1 sprig of tarragon or fresh thyme

  • 1 pound shrimp, peeled and deveined

  • 1 pint of oysters (optional)

  • 2 bunches of green onions, chopped

  • 1 lemon cut in half

  1. Preheat oven to 350 degrees. Score fish on both sides and then season with salt and black pepper and place in a roasting pan.

  2. In a pan over medium heat, add your roux. Add the onions, bell peppers and celery. Cook for 5-6 minutes and then add garlic, blue crabs, wine, creole seasoning and red pepper flakes. Cook for 3-4 minutes.

  3. Increase the heat and add the can of tomatoes, shrimp stock, tarragon, and bay leaves. Bring to a boil and season with salt, pepper and Worcestershire sauce.

  4. Pour creole sauce over the redfish and cover with foil. Bake for 35-40 minutes. Remove foil and add shrimp and oysters (if using) around fish and bake uncovered for another 15-20 minutes.

  5. Serve with rice and green onions.

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Better With Biscuits |Corn Pudding

Meiko and The Dish |Canied Bourbon Peach Cobbler

Savory Spicerack |Creamy Fish Stew

Chef Kenneth |Fried Sweet Potato Hand Pie

The Hungry Hutch |Orange Bundt Cake with Vanilla Glaze

Food Fidelity |Mofongo Relleno

Brandi's Dairy Better |Than Jiffy Cornbread from Scratch

Chocolate for Basil |Pilau and Kachumbari (Spiced Rice with Pico)

Cooks With Soul |Braised Short Rib Meatloaf

The Kitchenista Diaries |Smothered Turkey Wings

My Life Runs On Food | Lentil Soup and Roast Okra

D.M.R. Fine Foods |Cinnamon Raisin Bread Pudding with Maple Glaze

Dash of Jazz |Nigerian Jollof Rice

Domestic Dee |Fried Peach Hand Pies

Eat.Drink.Frolic. |Olive Oil Braised Collard Greens

Food is Love Made Edible |Buttermilk Biscuits with Fried Chicken and Tabasco Honey

High Heels and Good Meals |Crawfish Etouffee

HomeMadeZagat |Shrimp with Spicy Curry Cream Sauce

Houston Food Fetish |Sweet Almond Tea Cakes

In the Kitchen w/Kmarie |Pineapple Lemonade

Marisa Moore Nutrition |Bourbon Peach Glazed Salmon

Orchids + Sweet Tea |Carrot and Zucchini Noodles Stir Fry with Shrimp

Raised on Ramen |Orange Glazed Brussels Sprouts

Simply LaKita |Blackberry Cobbler

The Seasoning Bottle |Honey Turmeric Skillet Chick

Down Home Seafood Stuffed Crab

new orleans stuffed crab with The time for parties and get together's are upon us and if you really want to impress, make these seafood stuffed crabs! Sweet flakey crab meat mixed with even sweeter tasting shrimp and spices that makes for great hors d'oeuvres or a great entree paired with some sides.

My parents really showered me with all the things I love recently when in town, being mostly food and items that are hard to get out here in the big D. One of those things they brought were some crab shells that they cleaned up and was just waiting to get stuffed.

new orleans stuffed crab with

This recipe is really quick to put together. I decided to puree the shrimp but you can finely chop it and fold into the crab mixture. You are basically making a crab-shrimp like cake/burger.

This is one of my favorite things to eat, especially along side a nice fried seafood platter. A little hot sauce and lemon squeezed on the side and your good-to-go!

Also, if you want, make them into some cakes and have a delicious burger!

new orleans stuffed crab with

The finishing touch is with some breadcrumbs and grated parasean cheese add for great texture with a little crunch. I hope y'all enjoy this as much as I did!

Seafood Stuffed Crab Shells

  • 1 pound crab meat
  • 1/2 pound shrimp
  • 1/2 a onion (diced)
  • 1/2 a bell pepper (diced)
  • 1 a stalk celery (diced)
  • 2 teaspoons garlic (minced)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoon creole seasoning
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon freshly minced thyme
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons panko bread crumbs plus 1/2 cup more for topping
  • 4 tablespoons grated parmesan cheese plus 1/2 cup more for topping
  • 4 tablespoons mayo
  • 1 1/2 teaspoon kosher salt
  • 1 egg white
  • 3 tablespoons melted butter
  • 5-6 crab shells, cleaned
  1. Preheat oven to 375 degrees

  2. In a mixing bowl combine the crab, chopped shrimp, onion, bell pepper, celery, garlic, Worcestershire sauce, Creole seasoning, granulated garlic, thyme, cayenne pepper, bread crumbs, parmesan cheese, mayo, salt and egg white. Gently mix the mixture together until well combined.
  3. Stuff the cleaned crab shells with the mixture until all is gone. Mix together the remaining breadcrumbs with the parmesan cheese and melted butter. Top roughly 1 tablespoon of bread crumb mixture on top. preheated oven. Cook for 10-15 minutes until topping is nice and golden brown.
  4. Serve with some hot sauce and lemon wedge! Enjoy!

How To Sear A Fish | Crispy Skin

perfect seared fish-www.beyondthebayoublog.comHow do you sear a fish and create that crispy chip-like skin? This question has been asked and attempted many times. I had this same question many years ago and wanted answers. Read many articles and cookbooks that showed you step by step processes to achieve the perfectly seared fish--which means no torn skin and moist flesh. Because, for real, who wants soggy torn skin? I failed many of times. But like anything, if you want to master it, you gotta keep trying. And that I did! Here is a method for seared fish that I like and works the best for me. This is the most important part:

  • Fish needs to be dry, very very dry and not wet when it hits the pan. The more moisture your fish has, the longer to achieve that crispy doneness you are after, and that is if it happens at all.
  • A cast iron pan or stainless/carbon steel pan is the way to go. Do not use non-stick! You need a skillet that will get very hot!

perfect seared

perfect seared

How To Sear A Fish

  • 2-4 fillets of fish
  • 1 teaspoon kosher salt
  • 2 tablespoons grapeseed or peanut oil
  • 2 tablespoons butter
  • a few sprigs of fresh thyme
  • a wedge of lemon
  1. With paper towels, you want to dry the skin and fillet thoroughly. Use the back of a butter knife to scrape the skin gently. your filets sit out at room temp for 15-20 minutes before cooking. Season with salt on both sides.

  2. In a hot cast iron skillet, add the oil and then add the fillet (make sure it is still dry). The fish will arc, so press down with your spatula for a 30 seconds or so. Turn down the heat.

  3. Do not touch the fish! Be patient. Continue to press down on fillet off and on. Cook for 5 minutes, the edges will begin brown and the flesh will start to turn opaque. You want most of the cooking to be done on the skin side. 

  4. Gently slide the spatula under the fillet. Remember, when its ready to be flipped, the skin will give away from the pan. 

  5. Once flipped, add the butter and fresh thyme. The butter will bubble and foam. Swirl the pan around and baste the fish with the butter by tilting the pan a little. Cook for about 2 minutes. Finish with a squeeze of fresh lemon.

New Orleans Succotash

new orleans succotash I'm sure y'all heard of succotash before. Corn, veggies, lima beans and fresh herbs cooked, tossed or stewed together. But, for me, the version of succotash I had growing up is something taken to a whole another level. You can say it is the cousin of gumbo, the only difference is that it has a lot of vegetables and is mostly a red stew with only a little bit of roux to bring everything together.

This is a dish I would put up against Gumbo and say I love more than Gumbo. My father made this dish mostly as It was something his parents cooked and prepared. Think seafood, fresh veggies, tomatoes, of course, some smokey andouille and amazing spices stewed together with a little roux.

new orleans succotash

This is not supposed to be extremely "soupy" but you do not want it super thick neither. A tablespoon of roux does the trick to bring everything together and to make for a delicious meal.

Take advantage of the beautiful summer tomatoes, corn and beans popping up everywhere and make this recipe asap! Being from New Orleans, I was surrounded by fresh seafood, but luckily I had some shrimp stock in the freezer and was able to find some great fresh shrimp in the grocery store.  To make the recipes check out these recipes for shrimp stock and roux. I did not have any blue crabs to throw in, but if you can find some, add in those babies!

While making this it brought back so many memories. Food does wonders for the soul I truly believe. I hope y'all love this recipe as much as I do. What is one recipe you still make to this day that your parents made?

Happy eating!

New Orleans Succotash

  • 12 ounces andouille sausage, sliced
  • 1/2 cup smoked country ham, roughly chopped
  • 1/2 cup celery , diced
  • 1/2 cup green bell pepper, diced
  • 1 cup yellow onion, diced
  • 1 cup fresh corn, shucked
  • 3 cups fresh tomatoes, diced (can use canned)
  • 4 cups shrimp stock or chicken
  • 1 teaspoon worchestire sauce
  • 2 teaspoons creole seasoning
  • 1 bay leaf
  • 1 1/2 cup green lima beans, frozen
  • 1 pound fresh shrimp, peeled and devined
  • 3 tablespoons roux
  • a pinch cayenne pepper
  • fresh torn basil for garnish
  • kosher salt to taste
  1. In a pot over medium heat, add andouille and ham and cook until rendered and starts to brown a little. Add the celery, green bell pepper, and onions, cook for 3-4 minutes. Toss in the corn and tomatoes, cook for another 3-4 minutes. 

  2. Add the stock, worchestire sauce, creole seasoning, and bay leaf. Let simmer over low heat for 30 minutes. Add lima beans, shrimp, and roux. Once shrimp is fully cooked, add a pinch of cayenne and salt to taste. Serve over some rice and garnish with freshly torn basil. 

Zahav's Hummus With Curry Roasted Shrimp & Olives

zahav's hummus This past year I've been hearing all this talk about a particular cookbook, Zahav: A World of Israeli Cooking--and particularly about the amazing Zahav's hummus that Chef Michael Solomonov creates. I love hummus and love how it is a vehicle for a lot of different flavor combinations. Growing up, I just saw hummus as something you sprinkled some feta cheese and drizzled some olive oil over. Dipping a soft and fluffy pita bread into it and calling it a day.

Then, back in New Orleans, chef Alon Shaya opened up his famed restaurant Shaya, which has this dish on the menu of lamb ragú with hummus. I haven't tried it yet, but it looks delicious! So, I finally took the dive to make some hummus. No canned garbanzo beans or hummus in containers, I wanted to make it from scratch, but the Zahav way.

zahav's hummus

What intrigued me about the recipe was the addition of baking soda! Yes, baking soda. Which is part of the sucess for the smooth and creamy Zahav's hummus. You soak the chickpeas overnight in baking soda and it raises the pH and helps to soften the outer shell. If anyone has ever cooked chickpeas, they seem to never get soft, like, they take all day to cook! But, with this method, the cooking time went by rather quickly. So, you soak with a teaspoon of baking soda and you cook with a teaspoon of baking soda in the water.

When it comes to seasoning hummus, I tend to like garlicky and lemony. But it has to be in balance. This recipe calls for you to pulse the garlic (unpeeled) in lemon juice to make garlic infused juice. Pulse and then smash the cloves down in a strainer to extract as much liquid as possible. Also, it calls for cumin, which I love. I added more salt than the recipe called for, but you can change the amounts to cater to your preference.

zahav's hummus

When trying to figure out what topping to go with, of course, shrimp was the winner. I love seafood. Growing up, seafood was everywhere. Fresh from out of the Gulf of Mexico, reasonably priced, and always in dishes my parents cooked. Instead of Creole seasonings, I wanted something different. I love curry spices and the bold flavor it brings. So, I opted to roast shrimp, onions and kalamata olives in curry powder, pimenton de espelette and smoked paprika.

zahav's hummus

Zahav's Hummus With Curry Roasted Shrimp & Olives

  • 1 cup dried chickpeas
  • 2 teaspoons baking soda, divided
  • 4 garlic cloves, unpeeled
  • 1/3 cup lemon juice (can use more)
  • 2/3 cups tahini
  • 1 teaspoon kosher salt (may need more depending on taste)
  • 1/2 teaspoon ground cumin
  • 1 cup red onions, sliced
  • 1/2 cup pitted black olives
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon curry powder
  • 1/2 teaspoon pimenton de espelette (can substitute Chile flakes)
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. Make sure to use enough water because the chickpeas will double in volume. Soak the chickpeas overnight at room temperature. Drain the next day. 

  2. In a large pot, place the chickpeas, remaining teaspoon of baking soda and cover with cold water by at least 4 inches. Bring to a boil over high heat, skimming off any scum that rises. Simmer for about 1 hour, until the chickpeas are completely tender, they can be overcooked and falling apart. Drain and place aside. 

  3. Process the garlic, lemon juice and 2 teaspoons of salt in a food processor until coarsely pureed. Let sit for 5-10 minutes. Strain the garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Take liquid, tahini, and cumin and pulse to combine. While motor is running, slowly drizzle in 1/4 cup of ice water until the mixture is very smooth. Add in the chickpeas and puree until the hummus is smooth and creamy. Taste and adjust seasonings. 

  4. Preheat oven to 375 degrees. Toss onions, olives, shrimp, curry powder, pimenton, smoked paprika, 1 teaspoon of salt and olive oil into a bowl. Mix and spread onto a baking sheet. Roast for 10-15 minutes. 

  5. Spoon some of the hummus into a bowl or on a plate and top with the shrimp mixture. Garnish with some more smoked paprika and freshly chopped parsley. Serve with some crusty bread or pita.


Chargrilled Oysters With Corn Compound Butter

Charrgrilled oysters Chargrilled oysters, yes, it is time to fire up the grill! Unfortunately, I'm couped up in an apartment and cannot have a grill, one day! This recipe is inspired from one of my favorite spots to hit up when back home and also from a dish we made back in my restaurant days. Corn is in abundance and why not throw some into a compound butter?

Charrgrilled oysters

Always, when I'm back home, it is a must to stop by Drago's for some chargrilled oysters. It never fails and also always hit's the spot. Smokey buttery oysters with the right amount of cheese melted on top is always a win for me. For this recipe, I added corn to my compound butter. The corn adds a nice crunch and sweetness.

The only thing that took long was shucking the oysters, but after a few, I started to get a hang of it. The great thing about this recipe is that it is pretty quick to assemble. Top the oysters with the compound butter and place on a hot grill for 5-6 minutes and they're done! The butter will start to bubble and cheese melt and brown and that is when they are done.

Charrgrilled oysters

One thing to keep in mind is if the oysters are big, make sure to move them to the low heat areas to let them cook longer than the small ones. Oh, and do not just use this for oysters! It will make a delicious sauce with some white wine, seafood, and pasta. To spoon over some grilled chicken, the sky is the limit.


Charrgrilled oysters

Charrgrilled oysters

Chargrilled Oysters

  • 2 sticks unsalted butter, room temperature
  • 2 teaspoons shallots, minced
  • 2 teaspoons minced red chile
  • 4 cloves garlic, minced
  • 1 cup cup fresh corn, roughly chopped
  • 1 tablespoon italian parsley, minced
  • 1 1/2 tablespoon parmesan or Romano cheese, grated
  • zest and juice of one lemon
  • 1 1/2 teaspoon kosher salt
  • 1 dozen oysters, shucked
  1. Light a gas or charcoal grill. Make sure to get it hot! If not grill, preheat oven to 400 degrees

  2. In a bowl, combine butter, shallot, chilé, garlic, corn, parsley, cheese, lemon, and salt. Mix really well. Taste a little bit and adjust seasoning to your liking. 

  3. Spoon a good bit of the butter on each oyster. Place on grill and cover. Cook for 6-8 minutes until the butter starts to bubble and cheese char a little bit. 

  4. Serve with a squeeze of lemon and enjoy!


Oysters With Strawberry Mignonette

Oysters with Fresh Strawberry mignonette recipe-1 Is it just me or is this year moving along rather fast! A few weeks ago I did something that was maybe one of the toughest decisions I've made in a long time--I left a job that I was at for 12 years. I'm a pretty calm person and just go with the flow, but I have never felt that much anxiety in who knows how long! Am I making the right decision? What if I do not like my new job! Should I throw away 12 years? Take the risk or lose the chance right?

Well, that big change led to me having some downtime back home in New Orleans.  The great thing about it was that I was about to spend time with my family during Easter--something I'm never able to do since I work in retail. The best part is that I was able to cook for my family and hit up my favorite spots! One thing I was craving was fresh oysters and knew I could get a good price being back home.

Oysters with Fresh Strawberry mignonette recipe-1

Going to the farmers market I was able to pick up some delicious Ponchatoula Strawberries and some beautiful long cayenne peppers. After that, I headed out to the Westwego Fisherman Market and was on the hunt for 1/2 a sack of fresh oysters. I do not know why I decided on making this strawberry mignonette. I remember in the restaurant the chef adding strawberries and beer into a braised mussels dish, so why not?

Oysters with Fresh Strawberry mignonette recipe-1

This recipe is quick and simple. Refreshing with a nice bottle of champagne or a cold beer. It was my first time shucking oysters and have nothing but respect for those who do it on a daily basis! Make sure to let the mignonette sit for a bit to let the flavors merry and macerate.

Oysters with Fresh Strawberry mignonette recipe-1 Oysters with Fresh Strawberry mignonette recipe-1

Oysters with Fresh Strawberry mignonette recipe-1

Oysters With Strawberry Mignonette

  • 2 tablespoons shallots, minced
  • 1/4 teaspoon fresh cracked black pepper
  • 2 ounces champagne vinegar
  • 1-2 teaspoons sugar (adjust for taste)
  • 1/4 teaspoon fresno, cayenne, or serrano chile
  • 3 teaspoons fresh strawberries, minced
  • 12 dozen oysters, shucked
  1. Combine all ingredients into a bowl and let set for 10 minutes. Spoon ontop of the oysters and enjoy!


Grilled Red Chili Shrimp With Pineapple Salsa

Best shrimp recipe red chili shrimp pineapple Ok, I have a confession to make. One of my first cookbooks I even owned and brought was Bobby's Flay Mesa Grill. I remember watching Bobby on the Food Network with Boy Meets Grill and loved the flavor profiles he cooked with. All the chile's, tomatillos, spices--very bold in your face type seasonings. I loved it! This recipe is me stepping back to when I first discovered my love for cooking. My first time buying dried ancho chiles and rehydrating them. My first time cooking and growing as a cook. Learning to appreciate everything and hone in on the craft. These Red Chile Shrimp With Pineapple Salsa is a tasty bite of goodness and bold delicious flavors!


Best shrimp recipe red chili shrimp pineapple

Recently I got back from being home and spending time with my parents and family. A much needed time away and mini vacation. No set alarm clocks, coffee made when waking up, no complaints coming from me! One thing I was eager to do was to go to the Westwego Fishermans Market and pick up some shrimp to take back to Dallas. Going from stall to stall, I finally found the one with the perfect size, a nice jumbo size shrimp that I've been dreaming of grilling up.

Best shrimp recipe red chili shrimp pineapple

For this recipe, I made a marinade that is versatile with just about any protein. Slather it on pork, lamb, beef, or chicken--you can do no wrong. I love the flavors of the Yucatan, the spices they use for Cochonita Pibil, which consist of annatto (achiote seeds), chiles, clove, orange, and allspice. The flavor profile for this marinade has an earthy, pungent, sweet and smokiness to it. It creates a nice crust from chiles and brown sugar.

Best shrimp recipe red chili shrimp pineapple

The shrimp is paired with a simple straightforward pineapple salsa. The sweetness and spiciness pairs wonderfully with the flavor of the shrimp. I had big jumbo shrimp on hand, but small shrimp can be used as well. The marinade is pasty and not loose. So, just slather it on and let it sit for a while to penetrate.


Best shrimp recipe red chili shrimp pineapple


Red Chile Shrimp With Pineapple Salsa

Pineapple Salsa

  • 1 1/2 cup pineapple diced
  • 3 tablespoons jalapeño, diced
  • 3 tablespoons cilantro, finely chopped
  • 3 tablespoons red onion, diced
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil (a drizzle)
  • 1 1/2 teaspoon kosher salt
  • a few cracks of fresh black pepper

Red Chili Marinade Paste

  • 22 grams ancho chiles, dried (roughly 2-3 dried)
  • 13 grams New Mexico chiles, dried (roughly 2 dried)
  • 2 cloves garlic
  • 4 whole cloves
  • 4 whole allspice berries
  • 1 teaspoon annatto seeds (achiote seeds) (optional)
  • juice of one orange
  • 1/4 teaspoon cinnamon
  • 2 teaspoons kosher salt
  • 3 tablespoons brown sugar
  • 1 teaspoon chipotle chile powder
  • 1 pound shrimp, peeled and devined
  1. Combine pineapple, jalapeno, cilantro, red onion, lime juice, olive oil, kosher salt, and black pepper in a bowl and mix until combined.

  2. Over medium-high heat, bring 4 cups of water to a boil. In a bowl place the dried chiles and top with the boiling water, cover with plastic wrap and place aside until hydrated. Once hydrated, puree the chiles with 1/2 cup of the leftover liquid and garlic cloves. Place the pureed chiles in a bowl. 

  3. In a blender or spice grinder, finely grind the annatto, clove, and allspice. Place in the bowl with the pureed chiles. Add the orange juice, cinnamon, salt, brown sugar, chipotle powder and blend until combined. 

  4. Spread the marinade over the shrimp and let sit for at least 10 minutes. Preheat a grill pan or cast-iron skillet over medium high heat. Cook on each side for about 3-4 minutes until done. Top with pineapple salsa and enjoy!

Beer Braised Shrimp Tacos With Chipotle Crema & Cabbage Slaw

Beer braised shrimp Taco Tuesday or taco every day? These shrimp tacos are not your average shrimp tacos. They are braised in beer and spices and topped with a nice crunchy cabbage slaw and chipotle crema! Very tasty are perfect to enjoy with family and friends. Also quick to whip up!

Beer braised shrimp

Growing up I was surrounded by seafood, so anything seafood I love! Also, since moving out to Dallas I have developed a love affair for tacos, especially street tacos with all the tasty and flavorful sauces. For the shrimp I wanted to cut them up into pieces, basically in half. But keeping them whole is totally fine. The great thing about shrimp is that they take no time to cook. For these shrimp tacos, all you need is a light beer, granulated garlic, chili powder, salt and lime juice.

beer braised shrimp

Make sure when shredding the cabbage you are shredding it finely. You don't want the cabbage too big and chunky. The chipotle creme is easy to whip up. Just a can a chipotle puree, sour cream, salt, and lime juice.

Pickled red onions worked perfectly for these tacos! You can find my recipe for Spicy Pickled Red Onions by searching the site or clicking on the link!

Cheese is totally optional, but I had some queso fresco laying around that I just crumbled on top!

This will pair great with my Strawberry Rhubarb Margarita, check it out!

Beer braised shrimp

Beer Braised Shrimp Tacos

  • 1 pound shrimp peeled and deveined (can cut in half or leave whole)
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon chile powder
  • 1 1/2 teaspoons kosher salt (1 teaspoon for chipotle creamy 1/2 teaspoon for the shrimp)
  • juice of one lime
  • extra virgin olive oil
  • 1/2 cup beer (use your favorite!)
  • 1/2 cup finely shredded cabbage
  • 8 oz sour cream
  • 7 oz chipotle puree in a can
  • corn or flour tortillas
  • a few sprigs of cilantro
  • Cotija or queso fresco cheese crumbled
  1. Preheat a skillet over medium heat. In a bowl toss shrimp with granulated garlic, chile powder, salt and lime juice, combine well. In preheat skillet, add 1 tablespoon of olive oil and then add shrimp mixture. Saute for 3-4 minutes and then add the beer. Cook for an additional 4 minutes, place aside and keep warm.

  2. In a bowl place the sour cream, chipotle puree, salt and lime juice. Stir well until combined. 

  3. Warm your tortillas and then top with shrimp, chipotle mayo, cabbage, cilantro and cheese it using.


BBQ Shrimp

BBQ shrimp It is the start of the week and I hope everyone is having a good day. I have some good news! Earlier in January, I submitted my recipe, Pickled Beets & Goat Cheese Salad With Pistachios to The Taste of SF and they picked mine as the winner! Check out the link! This journey of food blogging has been a ride, and I'm only in five months! I have found a new hobby in food photography and enjoying the growth.

But, let's get to this recipe for BBQ Shrimp! Back home in Nola, you can easily find seasoning packets for bbq shrimp, but I'm going to show you how to make it from scratch! If you have never tried bbq shrimp, you are missing out and need to make this recipe ASAP!

My parents sent me a package of shrimp and some shrimp stock--thanks, mom, and dad! This recipe only requires shrimp, shrimp stock, Worcestershire sauce, lemon, rosemary, creole seasoning, heavy cream, and butter. Since I already had shrimp stock, I did not have to make my own. But, if you do not have any on hand, all you need to do is peel your shrimp, reserve the shells, and cook them with the water, Worcestershire sauce, lemon, and seasonings.

This recipe makes a concentrated liquid, where a little goes a long way. For just 1 pound of shrimp, I only used 2 oz of the base. The liquid needs to be reduced down to one cup, but you can use it for many things. It would even be good for some Cajun-style pasta. Would love to hear how it turned out for y'all! Enjoy!

BBQ Shrimp

  • 1 pound shrimp
  • 2 cups shrimp stock
  • 1 cup Worcestershire sauce
  • 1/2 cup water
  • 2 sprigs rosemary
  • 1/2 teaspoon chili flakes
  • 2 tablespoons creole seasoning
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons heavy cream
  1. In a saucepan over medium heat, add stock, Worcestershire, water, rosemary, chili flakes, creole seasoning, and lemon. Reduce mixture until you have 1 cup. Strain and reserve.

  2. In a heavy bottom skillet over medium heat, add olive oil and then shrimp. Sear shrimp on one side for 2-3 minutes, then turn over. Add 2 ounces of the Worcestershire base and heavy cream. Cook for 2 minutes. You may need to add a splash of water since the base is so concentrated. Add butter at the end, and swirl the pan around. 

  3. The shrimp should be coated in the sauce. Serve with french bread or biscuits. If sauce is too thick, add just a splash more of water.

If you do not have shrimp stock, peel your shrimp and add them to the water, Worcestershire. In the cooking step, just cook them without the shell.

*The sauce can get thick fast, so do not be afraid to add a splash of water to loosen it up. Not too much, just a little bit.

Fried Crawfish Hushpuppies

New Orleans fried crawfish

Who doesn't love anything fried, right? These fried crawfish hushpuppies are my welcome to crawfish season! One of my favorite times of the year when I always make sure I take a trip back home to enjoy pounds and pounds of some steaming hot mudbugs. Being away from home definitely, makes me appreciate the things I once had readily available. So, this recipe is one of many for my love of crawfish.


New Orleans fried crawfish

Some do not understand the hype and love of crawfish, they feel as if it takes a lot of work for a little reward. Peeling crawfish is all about the "pinch" and pull! But not only that, it brings back fond memories of being surrounded by family and friends. If you tell anyone you are boiling crawfish, you better believe a lot of people are going to want to swing by!

For these fried crawfish hushpuppies, I sauteed the crawfish in some butter with green onions and creole seasoning, to add some flavor. Serve these bad boys with this awesome celery root remoulade sauce! If you are not able to get Cajun Certified crawfish tails, I highly recommend cooking them down and seasoning a little bit on the heavy side. I find that some crawfish tails in the packages can lack flavor.

This recipe is adapted from Cooks Illustrated. The batter will be a little bit runny, but I found that sticking it in the fridge a bit to let everything rest helped out. A lot of times when frying batters, if your heat is too high, it will cook too fast on the outside, so I recommend monitoring your heat. Also, frying them until golden brown and finishing off in a preheated oven works as well. I am curious to see how y'all feel about crawfish, yay or nay?

Fried Crawfish Hushpuppies

  • 2 tablespoons butter
  • 1/2 cup onions, chopped
  • 1/2 cup green onions, chopped
  • 1 cup crawfish tails
  • 1 teaspoon creole seasoning
  • 1/2 teaspoon kosher salt
  • 1 cup fine yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 tablespoon sugar
  • 1 teaspoon liquid crab boil
  • 3/4 cups buttermilk
  • 2 large eggs
  • 1 quart canola or vegetable oil
  1. Over medium heat, melt butter and add onions, green onions, crawfish tails, creole seasoning, salt and saute for 3-4 minutes.

  2. Remove from heat, let cool and place aside. 

  3. In a bowl combine, cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix well and place aside. 

  4. In another bowl, combine your buttermilk, eggs and crab boil. Whisk and add crawfish mixture. Then gently fold into the dry ingredients until mixture is mixed thoroughly.  Let mixture rest for at least 20 minutes.

  5. While mixture rests, heat the oil in a deep-fryer or into a 6qt dutch oven to 350 degrees. 

  6. Drop small rounds of batter into the oil and cook for 4-5 minutes. Make sure to stir and flip occasionally. Fry until crisp and golden brown on the outside. 

While frying, place fried hushpuppies into a preheated 200 degrees oven to keep warm. 

Salt Baked Fish With Escovitch Veggies


  Salt Baked Fish Escovitch Salt-baked fish. The first thing that comes to mind is, "will it be salty?" The answer is, NO. You have a perfectly seasoned, flavored, juicy fish that is just waiting to be devoured. I love pickling and wanted an "island" vibe with this dish and decided to do escovitch veggies. The veggies were perfectly crisp, offering the right amount of acidity for the fish. 

Salt Baked Fish Escovitch

This has been a technique I've been wanting to try for ages. The whole point of me starting this blog was to get back to cooking. The best way to grow and learn is to get out of your comfort zone. The fish becomes encased in this thick salt crust which causes the fish to steam and seal in its juices. I decided to add more flavor by toasting some coriander and mixing it with the salt. The fish was stuffed orange slices, scallions, and fresh thyme. The flavor was spot on. Not over-powering but mild and noticeable.

Salt Baked Fish Escovitch

The escovitch veggies consist of red, orange, and yellow bell peppers. Red onion, slices of garlic, minced ginger and a scotch bonnet pepper. If you are sensitive to heat, cut it in half or use a jalapeno or serrano chile.

Salt Baked Fish Escovitch

Make sure to prep the veggies a few hours before you cook your fish. The fish only takes 30 minutes in the oven! You want to pickle to penetrate your veggies and marinate. This is a great recipe and fun to tackle. I had fun cracking the salt crust and the perfume of the coriander, orange and thyme smelled great! Would love to hear how this recipe turned out for y'all! Happy eating!

Salt Baked Fish Escovitch

Salt Baked Fish Escovitch


Salt Baked Fish With Escovitch Veggies

Escovitch Veggies

  • 5 allspice berries
  • 1/2 teaspoon coriander seeds
  • 2 tablespoons olive oil
  • 3 tablespoons fresh ginger, minced
  • 2 cloves garlic, thinly sliced
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 small red bell pepper, thinly sliced
  • 1 small orange bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • juice of 1 lime
  • 3 tablespoons cilantro, finely chopped

Salt Baked Fish

  • 1-2 lb whole fish (I used a red snapper that was 1.5lbs)
  • 1 teaspoon coriander seeds
  • 2 1/2 cups kosher salt
  • 2 orange slices
  • a few springs of fresh thyme
  • 1 green onion

Escovitch Pickled Veggies

  1. Over medium heat, toast allspice and coriander. Add olive oil and then ginger and garlic. Cook for 2 minutes. Add apple cider vinegar, sugar, salt and bring to a boil. 

  2. Once to a boil, add veggies and cook for 1-2 minutes. Remove from heat and add lime juice and cilantro. Cool down and refrigerate. 

Salt Baked Fish

  1. Preheat oven to 450 degrees. 

  2. Stuff fish with orange, green onions and thyme. Place aside. 

  3. Over medium heat in a skillet, toast coriander seeds for 2-3 minutes. Remove from heat and grind them up or smash them with the side of your knife. Pressing down on the blade to crush seeds. Combine with salt. Place egg whites in a bowl and whisk them to soft peaks and stir in salt mixture.

  4. Line a piece of parchment paper or foil on a large baking pan and pour half of salt mixture on the bottom. Place fish on top and pour rest of mixture of the fish. Press and pat down to form a covering. 

  5. Place in oven and bake for 30 minutes.

  6. Crack the crust and skin and fillet the fish. Serve with the pickled veggies and some of the pickling liquid. 

New Orleans Gumbo

New Orleans Gumbo Here it is, the final step in making gumbo. Taking all of your hard work and prep and putting it all together to make the final dish. Authentic New Orleans style gumbo.

If you need a refresher, here are the links to the previous post:

Gumbo Roux

Gumbo Fixin's

One thing to remember is to add your seafood and pulled chicken last. We want the seafood perfectly tender to cooked through. And since the chicken is already cooked, we do not want it to be mushy and stringy.

New Orleans Gumbo

As always, have fun! And may this dish become a part of your holiday repertoire as it is with my family. After making gumbo and following the steps, you will see how easy it is and how you wish you would have tackled this classic New Orleans dish sooner.

Stock and Fixin's

This is day 2. Let your stock simmer and gather all your meats.

Seafood Stock

  • 2 tablespoons canola oil
  • 1 cups yellow or white onion cut in half
  • 2 stalks celery, roughly chopped
  • 1 carrot roughly chopped
  • 1 head garlic, split in half
  • 1 pound shrimp shells
  • 4 sprigs thyme
  • 1 teaspoon black peppercorns
  • 1 lemon halved
  • 1 whole bay leaf


  • 1 1/2 pounds shrimp, peeled and devined
  • 3 blue crabs (cut into 4 pieces)
  • 1 pound andouille sausage, sliced
  • 1 stalk celery diced
  • 1 green bell pepper, diced
  • 1 onion diced
  • 4 cloves garlic, minced
  • 1 rotisserie chicken meat pulled
  • 1 cup ham, roughly chopped

Seafood Stock

  1. Heat oil in a large pot over moderate heat. Add onions, celery, carrots, leeks, and garlic. Cook for about 3 minutes. Add the shrimp shells, thyme, black peppercorns, lemon and bay leaf and cover with 4 quarts of water. Reduce heat and let simmer for at least 2 hours. Strain through a fine sieve into a container. Let stock cool , cover, and refrigerate.


  1. Gather all ingredients and individually place them in their separate containers.
  2. All meat can be stored together, except the chicken. Put that in last, we do not want it getting over cooked!


New Orleans Gumbo

  • 3 tablespoons canola oil
  • 1/2 teaspoon dried thyme or leaves from 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 lemon cut in half
  • 1 capful crab boil
  • A few dashes of Louisiana hot sauce
  • fresh ground black pepper
  • basic creole seasoning spices (Season to taste. Start off with 1 teaspoon.)
  • 2 tablespoons Worcestershire sauce (Season to taste. Start off with 1 teaspoon.)
  • kosher salt to taste (Season to taste. Start off with 1/2 teaspoon)
  1. Add the 3 tablespoons of oil to a heavy bottom cast-iron skillet. Add your celery, green bell peppers, onions, and garlic and stir with a wooden spoon for 5 minutes.
  2. Add prepared roux to skillet. Reduce the heat to medium-low and continue stirring roux and vegetables for about 5 minutes.
  3. Start building your roux by adding your fixin's. Blue crabs, meats (sausage, ham, gizzards). Add 3 quarts of stock to pot, thyme, bay leaves, crab boil, and lemon. (make sure to not get any seeds in the gumbo)

  4. Bring Gumbo to a boil, stiring occasionally. Reduce heat to medium-low and simmer for 45-55 minutes. Stirring occascionaly and skimming any fat from the surface.
  5. Remove lemon and add shrimp, rotisserie chicken, hot sauce, black pepper, creole seasoning, worcestershire sauce, and salt.
  6. Garnish with crab meat and green onions.