Recipes

Shrimp spread a la roland

2-(8-oz.) pkgs. cream cheese

1-tbs. mayonnaise

pinch red pepper, garlic powder, and paprika

2-tsp. liquid crab boil to taste

2-tsp. Worcestershire (optional)

2*tsp. Tony Chachere’s Creole seasoning

1-lb. cooked shrimp

1-bunch green onions, chopped

2-tbs. chopped parsley (optional)

1. Place all ingredients except for shrimp green onions and parsley if used in food processer and blend until smooth. Adjust seasonings to taste. Place mixture in a bowl.

2. Coarsely chop shrimp and add to mixture.

3. Mix in green onion and parsley if used. Adjust seasonings if needed.

4. Chill one hour before serving with crackers.

Tim’s jambalaya a la roland with Shrimp

With Extra Vegetables

2 ½-cups rice

1-pkg. boneless chicken thighs

1-lb. hot pork sausage

1-24-oz. pkg. frozen uncooked medium shrimp peeled with tails off

1-can French onion soup or a sautéed onion and a cup of chicken broth

1-stick of butter

2+ tbs. garlic salt to taste

1-cup green onion

1-cup bell pepper

1-cup chopped celery, optional

1-14.5-oz. can of diced tomatoes, drained

1-10-oz. can of Rotel diced tomatoes with chili peppers, drained

1-6-oz. can of tomato paste

1. Mix all except butter in casserole dish and dot with butter.

2. Cover with foil and bake in preheated 350degree oven for 1 to 1.5 hours.

Serves 8-12.

ANDOUILLE GOUGÈRES

1/2-cup unsalted butter

½-tsp Tony Chachere’s seasoning salt plus more

1-cup all-purpose flour

5-eggs

2 ½-oz Gruyère, grated

4-oz andouille sausage, chopped

1. Preheat oven to 400 degrees convection with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.

2. In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.

3. If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg. Stir in Gruyère and andouille.

Use a tablespoon measure to drop dough into 1" rounds about 1 1/2" apart on prepared baking sheets. You should have about 24 gougères.

4. In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash. (makes more than 24)

5. Bake for 15 minutes. Reduce oven to 350 degrees convections, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.

Cooks' notes:Dough can be made 1 day ahead. Cover tightly with plastic wrap and refrigerate. Baked gougères can be frozen for up to 1 month. Reheat at 350° for 8-10 minutes.