Wild game and fish recipes

[BillytheKid]

DU-de! That's Awesome!

[MOUNTIN DU]

I almost ate this one when i realized it might make somebody else hungry too!
Shrimp & oyster jambalaya

2 lbs shrimp
1/2 dz oysters (or 1 can minced clams w/liquid)
2 cups saffron rice (or plain rice & paprika)
3 cups seafood stock (or chicken)
oil, enough to cover the bottom of the pot
1 small onion diced
1/2 bell pepper diced
1/2 rib celery diced
2 cloves garlic crushed
1 can rotel, drained (which i didn't have )
1 small can mushrooms, drained (not fresh)
Adobo seasoning, use liberally (cajun seasoning is used with meats)
all amounts can be increased for quantity; but ALWAYS maintain a rice to broth ration of 1 rice to 1.5 broth or you'll end up with hard rice or rissoto!
in a cast iron pot, saute the onion,bellpepper,celery,garlic. add adobo seasoning, rotel & mushrooms. simmer for 10min. add broth and bring to a boil. add shrimp & oyters or clams,crawfish,crab,firm fish. return to a boil. add rice. bring back to a boil stirring once; only once. cover with a tight lid and reduce heat and simmer for 30min's UNDISTURBED. getting a fluffy rice everytime is an art and jambalaya contests happen every weekend.

Jambalaya is actually an adaptation of the original spanish paella in which the rice is cooked in a well seasoned broth with the meat. NO ROUX is used in a jambalaya! this is what sets jambalaya apart from all the other cajun/creole rice dishes. when my spanish ancestors came to louisiana from spain in the 1760's, saffron(yellow) wasn't available so paprika(red) was substituted. seafood was available; but seasonally, so wild game meats were used later which yield a brown version. the most authentic jambalaya's (red or yellow) come from around n'awlins & gonzales, but all versions of wild game, waterfowl & smoked sausage recipes can be found through out the southern parishes. this is my family's seafood recipe which is always yellow or red.

[Texas Sheepdawg]

Oooooooh look at that Asparagus!!
Dude, you need to post this stuff before
dinner time, not right before bed time!
Now I am going to bed hungry!

[MOUNTIN DU]

the asparagus... that was a tough one skillet, olive oil, salt, black pepper

[Texas Sheepdawg]

I LOVE asparagus!! especially with melted cheese.

[Ghost Dog]

There goes my cholesterol levels again, but well worth it!!!

[Ghost Dog]

Du, got any left overs??? Any one else up for a late night snack around the electric campfire???

[michael5446]

anyone here ever tried Ceviche?, the method of "cooking" fish without applying heat... soak fish in lime and or lemon juice, add salt and any spices, let sit - it will "cook" itself in the fridge or just sitting at outside temp with no heat(about 4 hours)... darn good stuff wish i had pics... i like setting it out by a mesquite/hardwood fire to capture that smoke - yum

those recipes look mmmmm....Du the pork loin!

cheers

[MOUNTIN DU]

here's a post from my fishin' website... back in October

can you say "ceviche de camarones"? i just luv sushi, so when my son-in-law introduced us to ceviche well... we have it regularly now if i had avocado i would've added that too!
i had to snap this pic before it was gone!

[Texas Sheepdawg]

Crawfish Beignets

Leftover crawfish from a crawfish boil are usually peeled and used to prepare etouffee, bisque or beignets.


Makes 12 (3 beignet) servings.

Prep Time: 15 minutes

Cook Time: 15 minutes



Ingredients
Vegetable oil for frying
1 pound shelled crawfish tails, chopped (2 cups)
1 tablespoon ZATARAIN'S® Creole Seasoning
2 eggs
1/4 cup chopped green bell pepper
1/4 cup chopped green onions
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
ZATARAIN'S® Remoulade Sauce (optional)


Directions
1. Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 350°F.

2. Sprinkle crawfish with Creole Seasoning. Beat eggs in large bowl. Add crawfish and vegetables; mix well. Add flour, baking powder and milk; mix well.

3. Drop batter by heaping teaspoonfuls into hot oil, without overcrowding. Fry 2 to 3 minutes or until beignets float and are golden brown all over. Remove and drain on paper towels. Serve with Remoulade Sauce, if desired.



Tips
Test Kitchen Tip: Make sure oil returns to 350°F before frying additional batches of beignets.


Nutritional Info per 1 serving

Calories: 138 Sodium: 356

Fat: 6 Carbohydrates: 12

Cholesterol: 86 Fiber: 0

Protein: 9