I’m not saying you’ll find yourself tracking alligators on a pontoon boat, whetting your reed for a saxophone solo on Beale Street, or adjusting your corset for the civil war reenactment at Chretien Point Plantation. But grab a whisk, honey, and you might just find yourself doing the unexpected. Soul food is one part love and two parts lard/butter, and with a pairing like that just about anything can happen!
If you’ve never savored the deep, buttery base of a creole as it gives way to a bold, zesty tomato kick now is the time. Ready, set, geaux!
- 4 ounces (8 tablespoons) butter
- 1½ cups chopped onions
- ¾ cup chopped green bell peppers
- ¾ cup chopped celery
- 2 bay leaves
- 1½ pounds peeled, seeded and chopped tomatoes
- 1 tablespoon chopped garlic
- 1½ tablespoons navy bean flour*
- ½ cup water
- 1½ pounds wild-caught shrimp, peeled and deveined (Save your shells and make stock. You can make bisque right away or store in freezer for later.)
- ¾ cup chopped green onions
- 2 tablespoons chopped fresh parsley (optional)
- Dash of worcestershire sauce (make it from scratch using this recipe, skip the molasses if you're on strict GAPS)
- Dash fermented hot chili sauce
- 1 batch seasoning
- Salt and cayenne to taste
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- ½ tablespoon black pepper
- ½ tablespoon onion powder
- ⅛ tablespoon cayenne pepper
- ½ tablespoon dried oregano
- ½ tablespoon dried thyme
- 1 large cauliflower
- Peel and quarter tomatoes, then squeeze them in your fist to remove excess juice. Crush them into small pieces with your hands or a food processor.
- In a large saucepan melt butter over medium heat.
- Add the onions, peppers, and celery and saute until they are soft (about 6 to 8 minutes).
- Stir in the bay leaves, tomatoes, and garlic.
- Bring the mixture up to a boil and reduce to a simmer. Add a dash of Worchestershire and hot sauce and simmer for about 15 minutes. If the mixture becomes too dry add some water.
- Whisk the flour and water together and add to the saucepan. Continue to cook for 4 to 6 minutes.
- Toss the shrimp in seasoning and add to the pan. Continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.
- Add salt to taste and more cayenne if desired.
- Serve over faux (or real!) rice
* Navy bean flour is easy! Place 2 cups of navy beans in a bowl or pot, cover with filtered water and add 2 tablespoons[url] whey[/url], apple cider vinegar, or lemon juice. Let sit on the counter for 12-24 hours. Drain and rinse the beans, then place in the dehydrator or warm oven until thoroughly dried. Grind in a coffee grinder until the beans reach flour-like consistency. (Note: I always do a huge batch of beans to keep on hand for homestyle gravy or to add into chili . . . saves time in the long run!)
This post was shared at Food Renegade