Thursday, December 14, 2006

Mock Oyster Stew

  • 1 - 10 oz. can of oysters (drain and save juice)
  • 1 medium eggplant
  • 1 pint of Half 'n Half milk/cream
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 4 tbsp butter
  • 4 tbsp chopped green onion
  • 2 tbsp minced onion
  • 1 tbsp minced bell pepper
  • salt and pepper to taste

Note: Fresh ingredients works better in any dish you prepare. In this recipe, if you can obtain fresh oysters then that's great! Also, in this recipe the oyster juice is essential. If you do not eat oysters for whatever reason, you can eat the mock oysters (the eggplant) and not lose the unique flavor of your meal.

In a 2 quart sauce pan melt the butter and saute the minced onions and bell pepper for a couple minutes. Add the oyster juice and simmer a couple more minutes until the vegetables are translucent. Do not add the chopped green onions until the end.

Slowly add the 2 cans of soup to the mixture and simmer for another 5 minutes, stirring constantly. If the soup mixture begins to stick to the bottom of the pot it's an indication that you should lower the heat. Set aside and allow to cool until the mock oysters are ready to be added.

When the mock oysters are prepared (see instructions below) you are ready to mix the Half 'n Half to the mixture. On a low heat bring the mixture back to a near-boil. Slowly stir-in the cream.

Add the mock oyster (egg plant quarters) and the real oysters (optional) to the mixture making sure they are well drained first (water will dilute the creamy consistency of the stew). Add your preferred seasoning. Do not allow the stew to boil because that will make the milk product in the stew begin to curdle. Yuk!

Simmer on low heat for 5 minutes and you are ready to serve

Sprinkle the chopped green onions on top of the stew before serving with crackers or garlic toast.

Preparing Mock Oysters.

  • 1 medium egg plant.

Peel the entire egg plant and cut into 1/2" slices. Quarter each slice. In a pot add enough lightly-salted water to cover the top. Slow boil the egg plant quarters until the consistency is similar to oysters (about 20 minutes). Drain well before adding the eggplant quarters to your stew.

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Saturday, July 01, 2006

How To Make a Gumbo Roux



  • 1 cup cooking oil
  • 1 cup all-purpose flour

Mix well. In heavy metal pot or skillet stir over medium heat. It is important to stir constantly because this action prevents the oil and flour mixture from burning. If any part of the mixture begins to burn it will create a bitter taste and consequently ruin the entire dish. (video)

Stir and cook the roux until it becomes a chocolate color. When the roux turns to a dark chocolate color remove from heat and set aside until ready for use. The roux can be stored in a cool place for later use. It will keep for a long time.

Roux is one of the basic ingredients in preparing many Cajun dishes. It can be prepared in three different bases - off white, golden brown and dark brown (chocolate color). Each base will produce its own unique and distinct taste.

There is a much simpler way to make a fantastic gumbo roux without using oil or your stove top. Want to find out how? Then go to Easy Microwave Gumbo Roux. It is a modern way to create an excellent roux in just a few short minutes.

I guarantee you will love it.

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Wild Duck Gumbo with Oysters


  • 1 cup all-purpose flour
  • 1 cup cooking oil
  • 1 (4 to 5) lb. duck, cut into pieces
  • 1 pint oysters (fresh or canned).
  • 1 cups onion, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, pressed or minced
  • 1/2 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • Water
  • Salt and pepper to taste
Prepare chocolate color roux. Lower heat then add onion and celery. Cook 2 to 3 minutes. Add duck and cook for 10 minutes. Add 1 gallon cold water, garlic and seasonings. When the duck gumbo is cooked and tender, add the oysters. It takes about 3 minutes for the oysters to cook. Be sure to add the water in which the oysters are contained for added flavor. Add onion tops and parsley. Serve in soup bowl over cooked rice. Serves 8 to 10. If desired, a dash of file can be added to each serving.

Gumbo is one of the most popular Cajun dishes. It can be prepared with many different combinations of meats and seafood. Signature Icon

Shrimp and Okra Gumbo

  • 2 lbs. fresh okra, cut into small pieces
  • 2 lbs. shrimp, peeled and deveined
  • 1 cup onions, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 1/2 cup oil
  • 1/2 cup all-purpose flour
  • 2 quarts water
  • Salt and pepper to taste

Make medium color roux with oil and all-purpose flour. Add onions, celery, salt, pepper, garlic and cook over low heat for 5 minutes then add water.

In another pot smother okra in 1/2 cup oil for approximately 35 to 40 minutes. Add the roux to okra and bring to a boil. Add shrimp and cook another 3o minutes. Serve over long grain rice. Serves 6 to 8. Signature Icon

Shrimp and Eggplant Casserole

  • 1 - 1½ lb. shrimp, peeled, deveined and cut up
  • 4 cloves garlic, chopped
  • 1 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 cup butter
  • 6 slices bread, toasted
  • 1 cup water (for soaking toast)
  • 2 eggs, beaten
  • 2 medium eggplants, cubed, parboiled and drained
  • 1 qt. water (for par boiling eggplant)
  • bread crumbs
  • salt and pepper to taste

Sauté onions, bell pepper and celery in 1/2 cup butter. Add shrimp and cook approximately 5 minutes.

Par boil eggplants in half-pot of water until tender, drain and set aside.

Soak toast in 1 cup water (using casserole dish) and break into bite size pieces.  Beat 2 eggs and mix well with par boiled and drained eggplant. Mix all ingredients together as you salt and pepper to taste.

Mix thoroughly and spread evenly in casserole dish. Top with bread crumbs, melt remaining butter and drizzle over bread crumbs. Bake for 30 at 350°F.

Serves 8 - 10.


You can watch the video version of this recipe here: Shrimp and Eggplant Casserole (video) Signature Icon

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