Cajun Seafood Sauce
Maple Glazed Pan Seared Salmon
- 4 salmon filets without skin
- 1/2 cup pineapple juice
- 1/2 teaspoon smoked paprika
- 2 tbsp balsamic vinegar dressing
- Salt and pepper to taste
- 3 tablespoons dried parsley
- 3 tablespoons lemon juice divided
- 1 tablespoon canola oil
- 2 tablespoons butter
- 8 cloves garlic minced
- slices of half a lemon
- Pat dry salmon fillets with a paper towel.
- Mix the pineapple juice, garlic, balsamic vinegar, maple syrup, garlic ans 2 tbsp parsley in a small bowl. Season fillets with salt, pepper, 1-2 teaspoon of lemon juice over each fillet and rub in for flavor and pour.
- Place fillets and marinade in a gallon size zipper bag and refrigerate for 1 hour.
- Heat the canola oil in a large non-stick pan or skillet over medium-high heat.
- Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan.
- Sear, undisturbed, for 3-4 minutes until crispy.
- Flip and sear the other side of each fillet for 2-3 minutes.
- Add butter, chopped garlic, remaining lemon juice and remainder of marinade to the pan. Continue to cook the salmon for a further 2-3 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each fillet. The butter will begin to brown.
- Adjust seasoning to your taste, and add more lemon juice if desired.
- Garnish with lemon wedges and drizzle the browned butter over each filet, and serve immediately.
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- 4 lbs large shrimp deveined
- 10-15 blue crabs frozen already broken
- 3 pkgs chicken gizzards and/or turkey necks optional
- 3 pkgs sausages turkey or andouille I use turkey but if you eat pork, Manda or Richards is a good brand.
- 2 pkgs boneless chicken thighs seasoned with salt, pepper, poultry seasoning, garlic and onion powder and place in fridge.
- 1large bag vegetable gumbo mix (omit if you don’t want corn in your gumbo and use 2 small bags of okra instead).
- Use gizzard stock shrimp seafood stock (see below)
- 1 med bag okra
- 4 cans rotel
- 2 large cans whole tomatoes
- 3 onions chopped
- 2 cups of celery
- 2 tbsp Creole seasoning
- 1/2 cloves garlic
- 2 chopped bell peppers
- 2 springs of parsley
- 1 tsp allspice
- 3 bay leaves (remove before serving)
- 4 tbsp butter
- 4 tbsp vegetable oil (I prefer Canola)
- 1 tbsp paprika
- Gumbo file to taste
- Boil gizzards with celery, bell pepper, garlic and onions until tender for 1 hour or on low heat temperature in a crock pot overnight. Once cooled, cut into small bite size pieces(not diced). If you use gizzards, add them to the gumbo pot right after you have made the roux and added the the stock.
- Cook your sausage first in a larger lightly oiled pan. Then cook the chicken after you are done cooking your sausage. You can cook both in the same pan. Sauté the sausage and use grease drippings to cook the chicken to desired doneness and drain excess grease and chop into bite size pieces. If you prefer not to use gizzards, then sauté your sausage along with the onions, bell pepper, celery and garlic mixture on medium heat until slightly browned and add to gumbo pot.
- After sautéing sausage remove from pan and cook the chicken in the drippings from the sausage and add those to your gumbo pot. Scrape all of the drippings from the pan and add it into the main pot along with the gumbo stock and stir a couple of minutes on med heat. Add bay leaves and about 2 tablespoons of creole seasoning.
- Remove the crabs from the shell and clean away the membranes but DO NOT wash the crabs. Clean and devein shrimp and place both in the fridge to keep cold until ready for use.
- Cook vegetable mix, tomatoes and rotel. If you do not like corn, then just use the (2) small bags of okra.
- Slightly season okra 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp garlic powder. Remove slime by cooking okra in (1) tablespoon of oil on low for 10 minutes. Turning once halfway through carefully to prevent breaking them apart.
- Then, add the remaining ingredients, shrimp, crabs, salt, pepper, file, allspice, oregano, thyme, creole seasoning, cayenne pepper together in one large pot/dutch oven and mix well.
- *Allow all ingredients to cook in the final pot together on low heat for 2 hours and
- Lastly, add your okra and a tablespoon of gumbo file for the remaining 1 hour. Stir often to avoid sticking. If this happens immediately transfer gumbo into another large pot. Be careful not to scrape anything that is stuck in the bottom of the pot.
- *Please omit or add any ingredients that you choose and make adjustments that you find necessary to your liking.
Important steps in asterisk‼️‼️
*****Use separate pots for each to
*****Add gumbo roux in last****
Note‼️‼️ The roux is the most important component here so season it well and cook slowly. DO NOT leave the stove while you’re cooking your roux.
****Two ways to make roux****
Option (1): Homemade roux....1/2 cup vegetable oil heated and slowly whisk (4) tbsp flour increasing as needed. Use your judgement and watch carefully until it has reached the consistency of a loose paste with no oil left in the pan. Stir until it turns a dark brown chocolate color.
Option (2): Buy 2 bags of gumbo base (see pic) and prepare the same as the homemade roux or you can use a little in conjunction with the homemade if you’re having problems with browning.
****Two ways to make stock****
1). You can use the broth that you cooked the gizzards and onion, bell pepper, celery seasoning blend.
2). If you do not use gizzards, make a seafood stock using shrimp shells that you have saved over time and placed in a ziplock bag stored in your freezer. Shrimp shells can be boiled to make seafood stock. You should have approximately 6 quarts but gauge it because the broth should not be watery.
**Always adjust your spices as needed.
I love seafood and you can never go wrong when you add the combination of garlic and butter. Scallops are very easy to make but I understand they may seem a bit intimidating to cook. Searing them in the pan to give it the perfect golden brown edge is to sauté them in oil or butter for 2-3 minutes on each side without moving them around in the pan. Only move them when you’re flipping them over. That’s the trick to getting the crispy lightly brown edges just right. Scallops continue to cook even when they’re removed from the heat so be sure not to over cook them on the initial sear. The best way to gauge if your scallops are cooked to perfection is when the center is still slightly translucent.
Once the scallops have reached this level of doneness, remove from the skillet and prepare the sauce by adding butter and garlic, cooking until fragrant. Add the lemon juice, then return the scallops for a few seconds per side and serve with fresh chopped parsley. You’re welcome!!!!!
Saucy Wine and Butter Scallops
- 2 tablespoons canola oil
- 1 1/2 pounds scallops
- 2 tablespoons butter
- 5 large garlic cloves minced
- Salt and fresh ground black peppercorn to taste
- 1/4 teaspoon seasoned salt
- 1/4 cup white wine
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- 1/3 cup chopped parsley
- Place scallops in cold water if frozen to thaw. Rinse and pat dry with paper towels.
- Heat canola oil in a large pan over medium-high heat until hot. Add the scallops in a single layer allowing space between each scallop.
- Season with seasoned salt, salt and pepper to taste and lightly brown for 3 minutes on each side. Remove from pan and set aside.
- Melt 2 tablespoons of butter in the same pan, reserving any browned bits left over from the scallops. Add in the garlic and sauté on low-med heat for approximately 1 minute.
- Pour in wine and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
- Remove pan from the heat; stir in lemon juice and re-introduce the scallops back into the pan, stir and mix well with the sauce.
- Garnish with parsley and serve over rice, pasta, garlic bread or your choice of steamed vegetables.