Shrimp Tacos Yum!

Hi All,


Since I returned from Ensenada Mexico last month for my birthday, I have been thinking about those shrimp and fish tacos.  I decided to make them myself. See the photos of my trip here

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I used a tempura batter for the shrimp which consisted of flour, cornstarch and sparkling water alone with salt…then deep fried.  I topped the shrimp with pico de gallo, shredded cabbage and cilantro.

Pico de gallo:

chopped tomato, cilantro, jalapeno, red onion and salt.

Simple with a big taste.



Mardi Gras Jambalaya

Jambalya 3

Fat Tuesday is next week and to celebrate Mardi Gras, I want to share with you guys one of my favorite dishes.  When we have a party in New Orleans, Jambalaya is always on the menu.  It’s just a go to dish and it’s easy to make.  You can actually make it in a slow cooker and some people even make in their rice cooker.  I cook it in a regular pot. Nothing but a party in the pot.


2 tablespoons vegetable oil

1 cup sliced smoked sausage or Andouille

1 lb large shrimp, peeled and deveined

1 medium onion chopped

1/2 cup red & yellow bell peppers, chopped

1/2 cup green bell peppers, chopped

1 rib celery chopped

3 cloves garlic, minced

1 tablespoon fresh Thyme

1 tablespoon dried Oregano

3 bay leaves

8 oz can of tomato sauce

2 tablespoons tomato paste

2 cups of rice

2 cups chicken stock

salt, pepper and Tony Chachere for taste

green onion and parsley for garnish

In a large pot sauté seasoning with oil (onion, peppers, celery, garlic, Thyme, oregano and bay leaves) until translucent.  Add stock and rice and boil for about 5 minutes, then add sausage.  Let cook on medium/low heat for about 15 minutes covered.  Add shrimp and cook for five more minutes.  You do not want to over cook the shrimp.  Remove from heat and set aside for a few minutes.  Garnish with chopped green onions and parsley.

Enjoy the party!!!

Shrimp and Tasso Pasta

Hi Everyone!

I have another recipe for you guys. three of my friends and I use to own a catering business back in the day in New Orleans and shrimp pasta was one of those dishes most of our clients would order for their events.  I guess you can say it was one of our signature dishes….very popular.  Well I will share a variation of this dish with you guys.  Since I had some Tasso ham left over from my egg roll dish here, I though I would make the Shrimp and Tasso pasta.

Shrimp and Tasso Dish

I use shrimp and Tasso, but you can actually add crawfish, andouille sausage, oysters or scallops to this pasta dish.  It really depends on your taste.


1/2 lb Tasso (chopped)

1 lb large size shrimp

1 pint of heavy cream

1 lb of penne pasta (cooked)

1 teaspoon dried basil

1 teaspoon ground thyme

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1/2 salt

Heat cast iron skillet on medium heat and add cream.  Stir cream to keep it overflowing.  When it comes to a boil add Tasso, salt, peppers and herbs and let simmer for about 8 minutes.  Sauce will get thick.

Cook pasta according to the box instruction.

Stir in Shrimp or other meat at this point.  Then add green onions and parsley and cook until the shrimp turn pink, which is about 3 minutes.  Drain pasta and add to sauce.  You can add grated parmesan cheese as a topping before serving.

Mumbo Gumbo

Hi All,

It’s 4 days until Thanksgiving and it’s all about cooking for the family this week.  I am really looking forward to spending time with my family and eating. 

Our family traditional Thanksgiving meal consist of:  Turkey stuffed with oyster dressing…yummy, seafood Gumbo, baked ham, baked macaroni, cornbread dressing, stuffed bell peppers, stuffed mirlitons, and sweet potato pies.  We cook more, but these are main dishes we just have to have.

So thinking about Thanksgiving last weekend, I was craving Gumbo, so I made a small pot.  Unfortunately, I’m unable to get the ingredients I’m use to because I live in the Midwest now and blue crabs are not available, so I added snow crabs……(I’m ashamed), but it still was good.  It’s also hard to find Andouille sausage here….It’s a cajun smoked sausage that’s used in many dishes at home (New Orleans), but I managed. Here are some of my pictures of my delicious Gumbo.

I just couldn’t wait any longer, I had to make it. 

Gumbo has many different variations, but my family version of Gumbo has the following ingredients:

Meat: turkey necks, chicken gizzards, shrimp, Andouille sausage, and crab legs.  Seasonings: onion, bell peppers, celery, thyme, cayenne pepper, paprika, parsley and a little file’ at the end.

Corn and Crab Bisque

This dish is one of my favorites.  It’s offered in several restaurants in New Orleans, favorite is Copeland’s, but one of the places I use to get corn & crab bisque on the go was Super Popyes.  Yes, you heard me.  We had a Super Popyes in the New Orleans area.  It was larger than your regular Popyes and the menu was expanded.  This place was the last Popyes owned by the founder of the Popyes franchise, Al Copeland before Hurricane Katrina hit, but sadly it’s not longer there.  They sold shrimp poboys, ribs, grilled chicken, gumbo, one of the best salads I’ve ever had, all the regular Popyes items and corn & crab bisque.  I use to order the grilled shrimp salad in a tortilla shell and a side of bisque.  Oh, the memories.  I miss that place, but I make my own bisque now.

Corn & Crab Bisque w/Shrimp

Corn & Crab Bisque w/Shrimp

Here’s what you need:

1/2 cup onion

1 Tablespoons garlic

1 Tablespoons  Celery

2 Tablespoons shallots

4 bay leaves

1/2 cup chopped green onions

2 cup heavy cream

2 cup milk

1 1/2 cup of frozen sweet corn

1/2 teaspoon Cayenne pepper

1 cup seafood or shrimp stock

1 teaspoon liquid crab boil

1 cup lump crab meat

Tony Chacheres or Old Bay for seasoning

1/4 c blond roux

1 teaspoon of Worcestershire sauce

 Here we go:

Heat Olive oil in a large pot, add onions, shallots, garlic, corn and celery.  Season mixture with Old Bay.  Then add seafood stock and season with a little more Old Bay (about 1 teaspoon).  Bring mixture to a boil and add bay leaves.  Once it’s boiling add milk, cream and crab boil.  Reduce heat to simmer for a bit (about 5 mins).  At this point, you can add the roux.  Reduce heat and stir until it thickens.  Stir in crab meat, green onions and Worcestershire sauce. Cook for about 8 more minutes. At this point, you call add a little more seasoning if you like.

I like my food to be well seasoned, and you’re all done with the bisque!

Now with this dish, I like to have blackened shrimp as a garnish.  I just seasoned shrimp with Old Bay, melted butter in cast iron pan and saute shrimp for about 5 minutes.


Corn & Crab Bisque w/Shrimp

Corn & Crab Bisque w/Shrimp

A Touch of New Orleans

Seafood Boil

I’ve been on Facebook and Intagram the past couple of weeks and my family and friends are having crab, crawfish and shrimp boils back home……very very jealous.  So, since I’m not home enjoying it with them, I decided to have my own version.  Ok, I live in the Midwest now and I can’t get live crawfish, so I decided to use what I got…..Shrimp, Crab legs, corn, sausage and red potatoes…….Oh my. Can’t wait to dig in.

I started with this:

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I boiled the potatoes and corn together for about 20 minutes, set aside and boiled the onion, garlic, celery, quartered lemon, bay leaves, crab boil, and creole seasoning in a large pot….add sausage 5 minutes, add crab legs and cook for 5 more minutes and finally add shrimp and cook for one more minute.  Make sure you add lots of salt.  Sorry about not having measurements, but I just add the amount I feel is right.

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and it’s done.

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This will hold me over until I can make it home.