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Recipes
Shrimp Etouffee
By jdwooten
We've played with the traditional étouffée method a bit to make our recipe quick
- 2 tablespoons cooking oil
- 2 tablespoons flour
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 2 onions, chopped
- 1 bay leaf
- 2 teaspoons salt
- 1/4 teaspoon cayenne
- 1/2 teaspoon fresh-ground black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 pounds medium shrimp, shelled
- 2 scallions including green tops, chopped
- Boiled or steamed rice, for serving
Baked Ravioli
By jdwooten
Baking pasta with cheese on top creates a chewy and crispy topping kids will love
- 2 tablespoon(s) olive oil
- 1 medium onion, chopped
- 3 clove(s) garlic, minced
- Coarse salt
- Ground pepper
- 1 1/2 teaspoon(s) dried thyme or oregano
- 1 can(s) (28-ounce) whole tomatoes
- 1 can(s) (28-ounce) crushed tomatoes
- 2 pound(s) store-bought ravioli
- 1 1/2 cup(s) shredded mozzarella cheese
- 1/2 cup(s) grated Parmesan cheese
Crab and Grilled Corn Salad
By jdwooten
1. Heat a large grill pan over medium-high heat
- 6 ears shucked corn
- 1 cup finely chopped celery
- 1 cup chopped bottled roasted red bell pepper, rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1/3 cup thinly sliced green onions
- 12 ounces lump crabmeat, shell pieces removed
- 1/4 cup fresh lime juice
- 3 tablespoons canola mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 3/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 12 Boston lettuce leaves
Bow Tie Pasta Bowl
By jdwooten
If you're looking for a quick and easy dish to bring to a picnic or a potluck, look no further
- 1 package(s) (12-oz) bow-tie pasta
- 1 medium red bell pepper, seeds and ribbing removed, chopped
- 1 medium green bell pepper, seeds and ribbing removed, chopped
- 1 medium yellow bell pepper, seeds and ribbing removed, chopped
- 1/2 cup(s) (chopped) onion
- 1/2 cup(s) (finely chopped) fresh parsley
- 1 cup(s) (chopped) marinated artichoke hearts
- 1 cup(s) Italian salad dressing
Bleu Cheese Stuffed Mushrooms
By jdwooten
1. Clean mushrooms with damp paper towel
- 20 large mushrooms
- 2 tablespoons butter or margarine
- 1/4 cup finely chopped red pepper
- 1/2 cup heavy cream
- 1/3 cup crumbled blue cheese
- 1 1/2 cups cooked rice
- 1 tablespoon minced fresh basil
- 1/8 teaspoon ground white pepper
- fresh basil, chopped, for garnish
Baked Stuffed Lobster Tail on a Cedar Plank
By jdwooten
Soak 6 Cedar planks in water for 2 hours
- 6 Lobster Tails
- 1 Sleeve Ritz crackers, crushed
- 1 1/4 lb. stick of Cabot butter, melted
- Salt and Pepper to Taste
- 1/4 cup chopped Cilantro
- 1/2 lb. fresh Crabmeat
- 1 t. Old Bay Seasoning
- Sprig of Parsley to garnish
Crawfish Egg Rolls with a Hot Sesame Drizzle
By jdwooten
Egg rolls meet Cajun cuisine in this recipe for Crawfish Egg Rolls with a Hot Sesame Drizzle
- GARNISH:
- EGG ROLLS;
- 2 teaspoons olive oil
- 1/2 cup onions, finely diced
- 1/2 cup celery, finely diced
- 1 cup Napa or white cabbage, finely shredded
- Salt, to taste
- Black pepper, freshly ground, to taste
- 2 teaspoons garlic, minced
- 1/2 cup carrots, finely grated
- 1/2 pound crawfish tails, peeled
- 2 tablespoons sesame oil
- 2 teaspoons raw sesame seeds
- 1 teaspoon fresh cilantro, finely chopped
- 2 eggs
- 8 egg roll skins
- 6 cups vegetable oil
- 1/4 cup dry mustard
- 1/4 cup water
- Cilantro leaves
- HOT SESAME DRIZZLE:
- 2 tablespoons sesame seeds
- 1 teaspoon salt
- 1 cup chicken stock
- 1/4 cup sesame oil
- 1/4 cup honey
- 1 tablespoon plus 1 teaspoon soy sauce
- Black pepper, freshly ground, to taste
Emeril's ESSENCE Creole Seasoning
By jdwooten
Combine all ingredients thoroughly
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Spicy Shrimp Quesadilla
By jdwooten
Zesty lime- and chipotle pepper-sautéed shrimp join bell peppers and a Mexican cheese blend in these spicy seafood...
- 1 pound(s) shelled and deveined shrimp, coarsely chopped
- 1/4 teaspoon(s) ground chipotle chile
- 2 limes
- 1 tablespoon(s) olive oil
- 1 large (8 to 10 ounces) red pepper, chopped
- 1 medium (6 to 8 ounces) onion, chopped
- 1 ripe avocado, mashed
- 1/2 cup(s) loosely packed fresh cilantro leaves, chopped
- Pepper
- 2 medium ripe tomatoes, chopped
- 1/2 serrano chile, seeded and finely chopped
- 8 (8-inch) soft-taco-size flour tortillas
- 8 ounce(s) shredded reduced-fat Mexican cheese blend
- 2 cup(s) shredded romaine lettuce
Crown Roast of Pork & Oyster Stuffing
By jdwooten
There is nothing quite like a crown roast of pork—the king of roasts—to grace your holiday table with some seri...
- 1 (10-pound) crown roast pork loin
- 3 garlic cloves, 1 halved, 2 finely chopped
- 1 tablespoon plus 1/4 teaspoon kosher salt
- 1 tablespoon plus 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 large leek or 2 small leeks, halved lengthwise, rinsed, and thinly sliced crosswise
- 1 celery rib, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh chives, chopped
- 1/8 teaspoon nutmeg, grated
- 1/3 cup white wine
- 5 ounces day-old bread, about 4 slices, cut into 1/4-inch cubes
- 14 oysters, shucked or 1 (8-ounce) can fresh oysters, oyster juices reserved
- 1 large egg, lightly beaten