Dis Jerkll Gobsmack Ya Recipes

Steps:

• Combine marinade ingredients and mix well.
• Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
• (I used a gallon size zip-loc bag.).
• Add marinade; coat evenly and refrigerate.
• Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
• Oil and pre-heat grill to medium low heat.
• FOR SHRIMP AND/OR VEGGIES: (See below for other options).
• Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
• Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
• Veggies may take a bit longer depending upon the varieties you use.
• SERVING SUGGESTIONS:.
• Serve with mango-papaya salsa. (See instructions below).
• Garnish with fresh lime and thyme if desired.
• Goes nicely served on a bed of rice.
• SALSA DIRECTIONS:.
• Pinch the leaves off the cilantro stems.
• Place in a small non-metal bowl with the remaining salsa ingredients.
• Mix thoroughly with a spoon.
• COOKING DIRECTIONS IF USING CHICKEN OR PORK:.
• If using chicken:.
• Remove from marinade and place on grill over medium low heat.
• Grill chicken 8 minutes on each side, or until juices run clear.
• If using pork:.
• Remove from marinade and place on grill over indirect heat.
• Cover and cook for 1 hour, turning occasionally.
• Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
• Let meat rest 20-30 minutes before carving to allow juices to redistribute.
• SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.

Steps:

• Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook's Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and set aside.
• Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over medium-high heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to medium-high. Whisk in the chicken stock in three parts to make sure it's fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.
• Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.
• To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.