Shrimp Creole, Stewed Okra and Dirty Rice - Amazing Gumbo

The other morning, I woke up to the Food Network show The Neely's and they were making this cajun inspired meal. I just had to try it. I did the entire spread. It was out of this world. Each of these were meant to be served separately, but I ended up combining everything into one bowl and the leftovers were amazing. I followed the recipes down to a tee. Beware though, there is a lot of chopping, so definitely sharpen your knives before this one. I'll definitely be making some more Neely recipes in the future.

Shrimp Creole



Recipe courtesy The Neelys

Ingredients
2 tablespoons olive oil
garlic cloves, minced
large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

Directions
Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.


Stewed Okra and Tomatoes



Recipe courtesy The Neelys

Ingredients
4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Directions
In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.

Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

Dirty Rice with Smoked Sausage



Recipe courtesy The Neelys

Ingredients
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
4 cup chicken stock
1/4 teaspoon cayenne
2 cups rice
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions
Heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add chicken stock and cayenne. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Neelys Hurricane



Recipe courtesy The Neelys

Ingredients
Ice cubes
2 ounces light rum
2 ounces dark rum
2 ounces passion fruit juice
2 ounces pineapple juice
1/2 lime, juiced
1 tablespoon grenadine
1 orange, sliced into wheels, for garnish

Directions
Fill the hurricane glasses with ice. Mix the rums, passion fruit juice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain into the hurricane glasses. Garnish with a wheel of orange.