Lola's Spices Shrimp Ettouffee
2 lb. Shrimp. (peel and devein- reserve for stock)
1 Tb. Lola’s Spices Cajun blend
½ cup onion chopped
½ cup bell pepper chopped
1 stalk celery chopped.
2 cloves garlic minced
3 Tb. butter
3 Tb. Flour
1 can chopped tomatoes (14.5 oz)
2 Tb. Chopped parsley for garnish
* 12 oz. seafood stock or make below
*shrimp stock- peel and devein shrimp.
Place shrimp shells in a small sauce pan, cover with 2 inches of water and boil for about 10 mins. Strain and use as a stock.
For roux, heat butter and flour and whisk frequently over low to medium heat until it is the color or caramel, about 15 to 20 mins.
Lola's Spices Sautéed Shrimp
1 lb. Shrimp (peel and devein *reserve shells for base of broth)
2 Tbsp. Lola’s Spices Southwest Blend
1 large ripe tomato (chopped)
1 Tbsp. fresh Cilantro *optional
1 Medium onion (finely chopped)
1 Tbsp. Olive oil or butter
1 cup water or beer
1/2 lemon (reserve ½ tsp. zest)
1 egg (slightly beaten)
In a medium pan, add water/beer, olive oil/butter and reserved shrimp shells; allow to simmer for about 3 to 5 minutes. Strain to remove shells and return broth to pan. Next, add onion, tomatoes and Lola’s Spices Southwest Seasoning Blend and sauté over medium heat until onions are soft about 3 minutes. Next, add shrimp, zest of lemon, cilantro, and squeeze the lemon over the mixture. Cover with lid, stir occasionally and cook until tails curl and shrimp is fully cooked for an additional 5 minutes. Serve with Lola’s Spices Southwest Rice and your favorite vegetable.
Lola's Spices Clams
1 Dozen Fresh Clams (medium sized, scrubbed and rinsed)
1/2 tsp Lola's Spices Caribbean Blend
1 Cup White wine
2 Tbsp Olive oil
1/4 tsp fresh Parsley for garnish
In a medium size pot bring white wine, Lola's Spices to a boil. Add fresh clams and cover with lid for about 4 to 6 minutes. Clams are ready when the shells open up. Garnish with fresh parsley and serve with French bread.
*Substitute 1/2 bottle of beer for white wine.
**For a creamier sauce as clams open add 1/4 cup heavy cream and stir.
Lola's Baked Fish
1 tsp Lola's Spices (any seasoning blend)
1lb fish fish (cut into filets)
Preheat oven to 350 F. Spray cookie sheet with olive oil or other. Place white fish on aluminum foil coat/spray with olive oil and sprinkle lightly on both sides with any Lola's Spices Seasoning blend. Place in oven for 6 to 8 minutes. Serve with your favorite seasonal vegetable and side.
Lola's Spices Stove Top Fish
1 Tbsp. Lola's Spices (any seasoning blend)
1 lb. Mahi Mahi, Snapper, Drum, Cod or other white fish
1 Tsp. Olive oil
Sprinkle any fish with Lola’s Spices Cajun blend on both sides. Heat oil in a pan on medium heat, using tongs place Mahi Mahi in pan and cook for about 4 minutes each side. Fish is cooked when poked with a fork and juices run clear.
*Serve with your favorite vegetable and side.
Lola's Spices Jambalaya
2 Tbsp Lola's Spices Cajun Blend
2 Boneless Chicken Breasts (cut into 1 in. chunks)
2 Cajun style Sausages (sliced 1/4 in. thick)
1 lb Shrimp peeled and de-veined
1 cup chopped onion
1 cup chopped tomatoes
2 cups White rice
4 cups water
1 Tbsp Olive oil
Sauté Chicken, onions and Lola's Spices Cajun blend in Olive oil until onions are soft and chicken is cooked. Add sausage and shrimp and cook for 3 minutes or until shrimp curls. Stir in tomatoes and cook for 2 minutes. Add water and bring to a boil. Then add rice and stir, turn heat to low and cover for 15 minutes. Allow to rest for 5 minutes, fluff with a fork and serve.