Shrimp Norman

Shrimp Norman is a Cajun Seafood dish prepared at one of our favorite local restaurants, Mike Anderson’s in Baton Rouge, Louisiana and also at the Mike Anderson’s location in Gonzales, Louisiana.

It is basically Fried Jumbo Shrimp with Crab Etouffee on top.

Without a recipe, we have recreated this scrumptious Cajun recipe for you.

Enjoy!

Ingredients for Fried Shrimp Norman

1 pound large or jumbo shrimp
Crab Etouffee (see recipe)
1/2  cup of corn flour ( or Fish and Shrimp Fry mix)
1/2 cup all-purpose flour
1 tablespoon Tony’s Creole Seasoning
1 tablespoon salt
Canola oil
1 egg
1/2 cup milk

Make Crab Etouffee according to recipe, but use less water or stock.

Etouffee should be a thick consistency.

Peel shrimp leaving the tail on.

Slice deep through the top of the shrimp to both de-vein the shrimp (take out the black vein) and butterfly it for frying.

Set aside in a bowl.

In a mixing bowl, prepare the shrimp fry mix by blending 1/2 cup corn flour, 1/2 cup all-purpose flour, salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk.  (This is the egg wash.)

Take each shrimp and coat in the egg wash.

Move shrimp to the shrimp fry mixture and coat with the corn flour mix.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger).

Place a clean platter.

Heat oil.

Fry shrimp a few at a time until golden brown or floating on top the oil.

Remove the shrimp to a paper towel lined platter to blot excess grease.

Serving Suggestions for Fried Shrimp Norman

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the crab etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of crab etouffee and take a big bite of some deliciously good groceries.

Cajun Green Beans

Cajun Green Beans and New Potatoes are a modern twist of the traditional holiday green bean casserole – without the mushroom soup.

We recommend using fresh or frozen green beans in this recipe.

You will not get a respectable taste effect using salty canned green beans.

Give it a Cajun Recipe try – a sure bet you’ll like it.

Ingredients for Cajun Green Beans

2 (10-ounce) packages whole green beans (use fresh green beans if available)
10 small red new potatoes
4 cups water
4-6 slices bacon (cut into 1 inch pieces)
1 small sweet onion (diced)
1 small red bell pepper (cut into strips)
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon Tony’s Creole Seasoning
Dash of Liquid Shrimp and Crab Boil

Taking several slices of bacon, cut into 1 inch pieces.

On medium heat, fry in a skillet until brown.

Remove bacon to a separate bowl.

Carefully pour the hot bacon drippings in a large 6 quart pot.

Sauté the diced sweet onion until translucent and tender.

To the pot, add 4-5 cups water, red new potatoes, sea salt, Tony’s, garlic, and a dash of Liquid Shrimp and Crab Boil.

Boil for about 10 minutes until potatoes can break with a fork.

Add frozen green beans and bell pepper.

Stir and lower the heat to medium-low (#3 or #4).

Simmer 10 minutes.

Serving Suggestions for Cajun Green Beans

To serve at the table, transfer green beans and new potatoes to a casserole dish.

Top with crunchy French fried onions or chopped nuts for a tasty holiday fare.

Serves 6-8.

Don’t forget to make some corn bread muffins for dipping in the pot liquor.

Options: mix in a can of mushroom soup for an old fashioned green bean casserole and then, we top with a generous portion of shredded cheddar cheese and bake in the oven for about 20 minutes.

How to Cook a Crock Pot Roast

A  crock pot roast is a wonderful thing. If you’ve been afraid of cooking a large pot roast, a slow cooker is the way to go.

This slow cooker  roast recipe contains simple ingredients and is oh so easy with a sprinkling of Cajun Cooking.

As I write this, yesterday it was like 80 degrees and summer like temperatures in December. Right now, it’s dropping into the 20’s.

A crock pot roast with vegetables and mashed potatoes is a perfect way to warm up on a cold night.

If you’re looking for an easy crock pot roast recipe that’s sure to impress, you’ll love this one!

Note: Recipe updated August 18, 2016 –

I cooked a rump roast for dinner last night, and strayed a little bit from the recipe, so I’m updating…

Ingredients for a Crock Pot Roast

Beef roast (3-4 pounds)
6-8 garlic cloves (cut in half)
2 cups Cajun Trinity (or 1 10-ounce bag of seasoning blend)
2-3 turnip roots (peeled and quartered)
1 (1-pound) bag baby carrots
1 can or carton of cream of mushroom soup
1/2 cup water
Tony’s Creole Seasoning
Garlic powder
Canola or olive oil
All-purpose flour

Cooking Directions for a Crock Pot Roast

Pour your Cajun Trinity (or seasoning blend) into your slow cooker and turn on to start heating it up.

On a platter, cut slits in the roast and slide in garlic cloves all over the roast. Push deep down in the meat.

Sprinkle the roast all over with salt, Cajun seasoning (like Tony’s) and Garlic Powder.

Then, coat your roast with all-purpose flour.

Heat some oil in a large skillet or pot, and place your roast in it and brown it on all the sides that you can.

Place the roast in the slow cooker on top of your seasoning blend.

Add in turnip roots, baby carrots, cream of mushroom soup, and any other seasoning you like.

Add about a 1/2 cup of water water.

Cover and let cook for 4-5 hours.

The roast should be done. You can poke it with a fork or a knife to make sure it’s tender enough for you. If it’s not tender enough, you can continue cooking it for a while.

Serving Suggestions for your Crock Pot Roast

Remove from slow cooker and slice for sandwiches or cut into chunks for eating with mashed potatoes and gravy. Enjoy!

Don’t know how to make great mashed potatoes?

Check out this video and recipe.

Mashed Potatoes Recipe and Video

Shrimp Dip Recipe

Shrimp Dip is a simple and fast dish to prepare for a party, baby shower, or impromptu gathering.

The accounting department at my office always asks me to make this dip when we’re having a function.  One of the ladies doesn’t like green onions, so I put in the food processor so she can’t see them.  I hope you try it.

Shrimp Dip goes perfect with Petite Mini Toast or Keebler Townhouse crackers.

Every Cajun recipe collection needs a good shrimp dip recipe in it.

Easy Shrimp Dip Recipe

This quantity will serve a party of 15-20.

Just double the ingredients if you’re having a larger party.

Ingredients for Shrimp Dip

½ pound medium to large boiled shrimp (peeled and de-veined)
1 package cream cheese (softened)
¼ cup sour cream
¼ cup chopped green onions
1 tablespoon ketchup
½ teaspoon prepared horseradish
1 stalk celery (cut very small)
Tony’s Creole Seasoning

Using a food processor, place all ingredients except the celery.

Pulse several times until mixed well leaving a bit of chunky shrimp.

Remove mixture to a mixing bowl using a rubber spatula.

Carefully remove the mixture from the blade.

Fold in the chopped celery.  (The celery gives the dip a good crunch.)

Mix in a sprinkling of Tony’s Creole Seasoning.

Serving Suggestions for Shrimp Dip

Pour into a pretty bowl or hollowed out Hawaiian sweet bread.

I like to serve with Petite Mini Toast.

Where’s a cracker?  I’m ready to eat me some shrimp dip!

Shrimp Po Boy Sandwich

Shrimp PoBoys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans.

“Po Boys” is a familiar term used to describe a submarine sandwich served on long French bread rolls.

They are typically filled with some sort of fried seafood or any other hot sandwich meat; like hot roast beef or hot sausage.

Why do they call them “PoBoys”?

There many tall tails as to the origin of the name Po Boys.  The most common story tells of streetcar workers on strike in 1929.  A local restaurant owner and former streetcar conductor would bring the workers sandwiches.  Employees from the restaurant referred to the workers as “Poor Boys”.  Of course with our Louisiana slang they became known as PoBoys.

There are many, many restaurants in New Orleans and surrounding areas where most of their menu is comprised of different kinds of Po-Boys – fried shrimp, fried catfish, fried oysters, and fried soft shell crab.  Are you seeing a pattern here?  Po Boys are nothing like your run of the mill healthy deli sub sandwich, and they are generally served with french fries.

Certainly we can’t forget to talk about “Do you want it dressed?”  What does that mean?

Having it “dressed” means that you want your Po Boy with shredded lettuce, tomatoes, onions, pickles and mayonnaise.

Otherwise, you just have it plain with either spicy Cajun Cocktail Sauce or Tartar Sauce.

One thing for sure Po Boys are here to stay.  Here in Baton Rouge, there are several restaurants that serve wonderful versions of the Po Boy and all good.  Many people in South Louisiana have at least one Po Boy a week for lunch.  I know that I do.  My favorite is a Catfish Po-Boy dressed.  Enjoy!

This particular Saturday night, we made both Shrimp Po Boys and Catfish Po Boys – give it a try!

Ingredients for a Shrimp or Catfish Po Boy Sandwich

1 pound fresh medium to large shrimp (peeled completely and de-veined)
2-3 thin catfish filets (cut into strips)
Corn flour or Shrimp & Fish Fry
½ cup all-purpose flour
1 tablespoon salt
2 tablespoons Tony’s Creole Seasoning
1-2 eggs
Milk
Canola or vegetable oil
French bread or Po-Boy rolls
Shredded lettuce
Tomatoes (thinly cut)
Sliced dill pickles

Optional: yellow mustard, Creole mustard, ketchup, cocktail sauce or tartar sauce.

The Seafood:  Prepare your shrimp by peeling completely and slice the top open to remove the dark vein.  Prepare catfish by cutting into strips somewhat like chicken tender strips.

Seafood Batter:  Prepare the egg wash by breaking an egg into a mixing bowl.  Whisk in some milk (maybe a cup).   Squeeze in a wedge of lemon or lime juice.  In another mixing bowl, pour in the corn flour or Shrimp & Fish Fry mix.  Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony’s.  Stir altogether well.

The Oil:  Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.  Always be careful to leave 2-4” from the top to leave room for the oil to bubble up.  Optimal temperature is 350 to 375 degrees.  An electric fryer either has an automatic temperature setting or a button to help you.  If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil.  If it bubbles up quickly, the oil is ready.

Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

Battering Seafood:  Using your left hand, drop several pieces of shrimp or catfish in the egg wash and cover completely.  Pull out and drop in the corn flour or Shrimp & Fish Fry mixture.  With your right hand, toss the seafood around to fully coat with corn flour.  Shake off excess and place on a platter.  Continue this process until all seafood is coated.

Deep Frying:  Once the oil is properly heated, carefully drop seafood into the oil.  Be careful not to overcrowd the pan.  Seafood should freely move around.  Seafood will be ready in just a couple minutes.  It should be golden brown and probably will be floating to the top of the oil.  Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions for Shrimp Po Boy Sandwiches

This is optional – prepare French bread or Po’Boys by splitting open and spreading butter on the inside.  Toast in the oven.  Then, add desired amount of seafood, shredded lettuce, tomatoes, pickles, and mayonnaise.  Some people prefer mustard, cocktail sauce or tarter sauce.  Fold it altogether and cut in half for easy handling.

Oh man – that’s some good eating Cher!

How to Make Crab Meat Etouffee

Crab Meat Etouffee alone or as a topping on Fried Jumbo Shrimp or Grilled Redfish – this dish gives me the warm and cozy feeling of comfort food.

On a Sunday after church, we whipped up this simple dish in a matter of 30 minutes.

No collection of Cajun recipes would be complete without Crab Meat Etouffee.

Ingredients for Crab Etouffee

½ pound fresh crabmeat (claw or white)
¼ cup of flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic (or 1 bag of Seasoning Blend)
1 can (10 ounce) Rotel tomatoes
1 cup white rice
1 teaspoon Tony’s Creole Seasoning
Chopped green onions or parsley for garnish

To begin, in a medium saucepan – boil 2 cups water.

Add 1 cup rice. Stir.

Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic.

Set aside in a bowl.

In the same skillet make a roux.

Melt 4 tablespoons butter on medium heat (#6).

Gradually add in ¼ cup of flour stirring constantly.

For an etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet.

Add Rotel tomatoes and 2 cups water.

Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat.

Season with 1 teaspoon of Tony’s Creole Seasoning.

Simmer another 10 minutes stirring occasionally.

Serving Suggestions for Crab Etouffee

Serve Crab Etouffee over rice in a deep plate.

Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Um Um that Crab Meat Etouffee is some good stuff cher!