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September 21 NFL Week 3 - Minnesota Vikings visit the Big Easy and the Saints!
Our game of the week remains football.  When the Vikings visit the Saints this Sunday, all eyes will be on the food...   We will start with bowl of seafood gumbo and finish off the pregame meal with the shrimp poboy New Orleans made famous.  Enjoy!   



Simple recipes...

Fresh ingredients...

Bold tastes...

click below

Seafood Gumbo (serves 6)



Olive oil
1 medium-sized onions, finely chopped
1 cup celery finely chopped

1 cup carrots finely chopped
8 cloves garlic finely chopped
1 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
8 tomatoes, roughly chopped
1 pound shrimp heads reserved for stock
3 crabs, cleaned,and coarsely chopped
Chopped green onions
Lemon cut into slices
Seafood Stock



Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, carrots, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.

Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions

1/2 cup flour

1/2 cup olive oil

Combine the ingredients in a separate pan. Over medium heat brown slowly constantly turning

8 cups water

1 lemon

1 bay leaf

2 basil leaves

2 stalks of celery
Shrimp heads
Creole seasoning

Salt and freshly ground black pepper
Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.  Serve over rice.
Original recipe from Food Network

Shrimp Poboy (makes 2 sandwiches)


Vegetable oil, for frying
2 pounds small shrimp, peeled and deveined
3 tablespoons cajun seasoning
2 teaspoons salt
11/2 teaspoon cayenne
2 cups all-purpose flour
2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
6 tablespoons melted butter
1/3 cup mayonnaise
Cayenne pepper sauce
1 cup shredded lettuce
1 large tomato, thinly sliced


Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Cajun seaning, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining spices. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired.  Serve with chips or french fries.  Original recipe from Emeril Lagasse and Food Network



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