Shrimp Jambalaya

The Creole Crab Burgers and fresh remoulade were absolutely fantastic last night. Tonight, it's going to be shrimp Jambalaya. I'm going to invite some friends over, and throw together a huge pot of this stuff. Now that cold weather has returned to Chicago, it's time again to turn up the heat with hearty food like this.

Ingredients

• 4 Cups cooked rice
  
• 1 cup chopped onion
  
• 1 cup chopped bell pepper
  
• 2 tbs tomato paste
  
• 1 tsp sugar
  
• salt, pepper, cayenne to taste
  
• 1 lb peeled jumbo shrimp
• 1 cup finely chopped green onion and parsley
  
• 8 tbs butter
  
• 1 cup chopped celery
  
• 4 cloves fresh garlic minced
  
• 2 cups water
  
• 1/2 tsp cornstarch

Recipe Directions
Cook rice while making jambalaya . Melt butter in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.
Source:Jambalaya

Home Made Remoulade for Creole Crab Burgers

As promised...Remoulade!
This recipe makes about 1 & 1/2 quarts. Hope you have a lot of seafood around!

Ingredients

• 2 eggs
  
• 4 tbs paprika
  
• 2 tsp salt
  
• 1/2 Creole Mustard
  
• 1 1/2 pints olive oil
  
• 1/2 cup vinegar
  
• 1 lemon
  
• 1/2 cup shallots
  
• 1/2 cup celery
  
• 5 stalks parsley
  
• 1/4 cup catsup
  
• 3 bay leaves
  
• 2 tbs horseradish
  
• Tabasco to taste

Recipe Directions
Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crab meat.

Creole Crab Burgers

Going through my Creole/Cajun recipes made me really want a Creole Crab Burger. This recipe is one of the best I have found. The recipe I adapted to create this one called for Tartar sauce as the accompaniment, but I can't stand Tartar sauce. I make my own remoulade and I like using that. I'll post that recipe a little later today. I'm also going to hunt down a recipe for Bananas Foster and give that a shot. Anyone happen to have a good recipe for Bananas Foster? I would love to hear from you!

Ingredients

• 1 pound fresh Jonah crab meat
• 1/4 cup mayonnaise
  
• 3 scallions, thinly sliced
  
• 1 large egg, lightly beaten
  
• 1 teaspoon Worcestershire sauce
  
• 3/4 teaspoon dry mustard
  
• 1/2 teaspoon cayenne
  
• 1 3/4 cups fine dry bread crumbs, divided
  
• 3/4 cup vegetable oil
  
• 4 kaiser rolls or hamburger buns, split and toasted
  
• Accompaniments: Remoulade & iceberg lettuce

Recipe Directions
Stir together crab meat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain. Assemble burgers with buns and accompaniments.
Source:Creole Crab Burger Recipe