by Randal Byrd | Apr 15, 2014 | Seafood
There are a million recipes for po-boys out there. I borrowed heavily from Emiril for this one. Don’t be afraid to try different recipes and modify to suit your tastes. Ingredients1 lb. fresh shrimp; peeled and deveined1 tsp. cayenne1/2 tsp. salt1...
by Randal Byrd | Dec 30, 2012 | Poultry, Seafood, Soup
Ingredients1 lb. frozen Seafood Combo1 lb good smoked sausage or Andouille cut into bite sized pieces4 yellow onions (peeled)15 ounce can of tomatoes in their juice4 cloves garlic, minced1 green pepper, cleaned and chopped1 can chopped clams with juice3 cups shrimp...
by Randal Byrd | May 22, 2012 | Veggies
We have a routine we fell into around here for making chicken stock over the weekend; we time this not because it’s a weekend, but because our solid waste visits on Tuesday mornings. (Yes, we make cooking decisions based partly on what to do with the waste. In...
by Randal Byrd | Aug 25, 2011 | Seafood
Tonight I fixed up some boiled shrimp for Sherry. I peeled and deveined close to five pounds of head-on wild. (They were fairly small.) Seasoned them up with pepper, garlic powder, paprika, and onion powder.I brought about a half gallon of water to boil with a...
by Randal Byrd | Dec 22, 2010 | Breads & Grains, Seafood
We used to get slam-bang Oyster Po’ Boys at a place called Jerry’s in Pensacola, FL. I finally decided to give a try at making this delicacy also known as a “Peace-maker.” This is not quite like those we got at Jerry’s or like those...
