K-JON'S TRIPE CREOLE
I have been making this dish for Christmas Eve for about 17 years. I did skip a year and got yelled at by the elders who "waited all year" to eat it. It is rich and spicy and very much my tastes. I hope you enjoy.
Provided by K-Jon Chef
Categories One Dish Meal
Time 11h
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 31
Steps:
- Boil Tripe in a broth of the following for 6 hours:.
- 3 gallons water.
- 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
- granulated garlic, onion powder, parsley, caraway seeds.
- 1 bottle of white wine.
- 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
- Remove tripe and rinse well, remove garlic bulb and save for stew,.
- Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
- When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
- Stew.
- Sautee all of the following for 15 minutes on mid-high heat:.
- 1 stick butter.
- 4 cups onion (chopped).
- 4 cups bell pepper (chopped).
- 3 cups celery (chopped).
- 2 tablespoons minced garlic.
- Add all of the following and stew for 4 hours:.
- 2- 28oz. can whole tomatoes (Crushed with by hand).
- 1- 28oz. can crushed tomatoes.
- 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
- 2 Bay Leaves, 2 tbs. sugar,.
- 1 cup calamata olives (pitted& Chopped), ½ cup capers.
- 12 oz. Ham (cubed) (I like Black Forest).
- 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
- Add the following and cook 1 hour more:.
- Tripe, Boiled Garlic (pealed), and reserve broth.
K-JON'S CREOLE DEVILED EGGS
Make and share this K-Jon's Creole Deviled Eggs recipe from Food.com.
Provided by K-Jon Chef
Categories Cajun
Time 4h30m
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. peel eggs.
- 2. cut in half long ways.
- 3. remove all yolks and reserve the 1/2 whites.
- 4. mash the yolks with a fork until smooth.
- 5. add the rest of the ingredients and mix well.
- 6. place mixture in egg white cups with spoon or pipe with a bag.
- 7. garnish with my pepper blend Recipe #426929 or paprika!
- 8. chill at least 4 hours or overnight is best. can do days in advance.
Nutrition Facts : Calories 117.5, Fat 8.7, SaturatedFat 2.4, Cholesterol 190.1, Sodium 146, Carbohydrate 3.2, Fiber 0.1, Sugar 1, Protein 6.5
K-JON'S CREOLE COCKTAIL SAUCE
I grew up in New Orleans and this is as close as it gets to the bold, tangy and rich sauce used for all southern seafood. Fried shrimp, raw oysters, and catfish this makes a giant explosion of flavor in your mouth. I hope you like as much as my family and I do!
Provided by K-Jon Chef
Categories Sauces
Time P1DT10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together and chill for a few hours at least. Best overnight!
K-JON'S CREOLE SHRIMP COCKTAIL
Make and share this K-Jon's Creole Shrimp Cocktail recipe from Food.com.
Provided by K-Jon Chef
Categories < 4 Hours
Time 1h5m
Yield 46 shrimp, 8 serving(s)
Number Of Ingredients 14
Steps:
- 1st thaw the shrimp in cold water.
- Brine the shrimp:.
- boil the water and sugar and salt.
- now add the ice and let in melt completely.
- brine should be cold.
- add shrimp for 20 minutes then rinse well under cold water.
- Cook the shrimp:.
- boil the last 7 ingredients for 10 minutes.
- now add the shrimp -- cook for 3- 5 minutes, DO NOT OVER COOK!
- when shrimp are bright pink they are done.
- quickly strain shrimp and add to ice bath for 10 minutes.
- serve with lemon wedges and my creole shrimp sauce #433042.
Nutrition Facts : Calories 178.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 220.9, Sodium 12068.7, Carbohydrate 17.7, Fiber 2.1, Sugar 13.1, Protein 24.4
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