Category Archives: Fish

Sam’s Jumbalaya

Sam1 pound ready to eat cooked frozen medium shrimp (If you really like shrimp feel free to add more)
2 cups leftover variety of meats chopped (sausage, pork, chicken, whatever you have on hand)
1/3 cup Worcestershire sauce
Tabasco sauce, 1 tablespoon for each degree of heat you like
(traditional would be 3 Tablespoons)
1 tablespoon Paprika

1 onion, chopped
3 celery ribs, chopped
5 garlic cloves, coarsely chopped
3 carrots, sliced
1 red pepper, chopped
1 green pepper, chopped
3 tablespoons canola oil
1 cup chopped fresh tomatoes
1 20 ounce can diced tomatoes

2 vegetable broth cubes
2 cups boiling water
2 cups long grain white rice

1 cup Frozen corn

Chop the meats into bite sized cubes, combine in one container and marinate with part of the Worcestershire sauce, Tabasco sauce and paprika, ensuring that every bit is covered, but not drowning in the sauces. Pull the shrimp out of the freezer, while still frozen, put in container and add remaining Worcestershire sauce, Tabasco sauce and paprika; again, making sure each shrimp is covered, but not drowning in the sauces. Put meats and shrimp into fridge for 3-8 hours.

In a large pot, saute the raw veggies in oil until the onion is translucent. Add canned tomatoes, drain any marinating juices from the meat/shrimp containers and add them to the pot. Add vegetable stock cubes, two cups water. Cover and simmer until the liquid is absorbed. Add the meat (not the shrimp) and frozen corn. If the rice is not done, add water, one cup at a time and continue to simmer until the rice is done to your taste.

When the rice is tender, take the pot off the heat and stir in the shrimp. Let set until the shrimp is warmed through. As the shrimp is already cooked you don’t want to cook it more or you’ll end up with hard chewy little shrimp nuggets.

Serve with Emeril’s essence creole for those who like it extra spicy & flavourful (I found it here):Jumbalaya
1 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and put in an empty spice shaker jar.

It’s perfect with bread and green salad or just eat it on its own. It is also a great dish to make when you’re entertaining as it makes enough to serve a small army. I made this recipe tonight for the first time by combining a few different recipes found online and tossing in leftovers. Sam immediately asked for me to add it to the family recipe website and as other websites change there recipes or the links disappear, I thought it would be a good idea too.



Shrimp with Red Bell Pepper and Zucchini

+Amy and Kelly in the backyard3/4c. (1 ½ sticks) butter
2 – 3 red bell peppers cut into 2-inch long ½ inch wide strips
2 average size zucchini cut into ½ inch rounds
3/4 c. chopped shallots (about 4)
1/4 c. finely chopped garlic
1/4 c. drained capers
2 pounds large uncooked shrimp, peeled & tails removed
1/3 c. chopped fresh basil (optional)

Melt butter in heavy large skillet over high heat. Add red peppers, zucchini, shallots and garlic; sauté until shallots begin to soften, about 4 minutes. Mix in capers. Transfer mixture to a large baking dish (I use a large cookie sheet). Preheat oven to 450 degrees F. Mix shrimp into vegetable. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Sprinkle with basil (I leave the basil off, but it’s probably good). Serve over Lemon Rice Pilaf.

What to do with the zucchini you get from Grandpa!


Tuna in White Sauce

IMG_05131/4 cup onion (finely chopped)
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2cup milk
1 can tuna (drained)
1/2 cup frozen peas

In 1 1/2-quart saucepan, cook onions in a small amount of water just until clear and soft, melt butter over low heat.

Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.

Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Add tuna and peas, continue to cook until heated through and bubbly again.

Remove from heat. Serve over biscuits or toast.


This is one of Sam and Grandpa Bob’s favorites.


Tuna Ring with Cheese Sauce

IMG_20761 egg
2 cans (7 oz each) tuna, drained
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/2 cup snipped parsley (less if using dry parsley)
1 teaspoon celery salt
1/4 teaspoon pepper
2 cups Bisquick baking mix
1/2 cup cold water

Heat oven to 375 degrees. Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt, and pepper into remaining egg. Stir baking mix and water to a soft dough; knead 5 times on floured cloth-covered board. Roll into rectangle, 15×10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1 inch intervals. Turn each section on its side to show filling. See photo.

Brush top with reserved egg. Bake 25 to 30 minutes. Serve with hot cheese sauce.

Z TunaRingCheese Sauce

1/4 cup butter or margarine
1/4 cup Bisquick baking mix
1/4 teaspoon each salt and pepper
2 cups milk
1 cup shredded cheddar cheese

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

Note: This is technically one of Mom’s recipes. She doesn’t care for fish. I love fish and growing-up this was one of my favorites. It’s fairly easy to put together, looks fancy, and most of the ingredients are staples in my kitchen.


Tuna Cheese Buns

4_76 K&Gb2 cans tuna
2 cups grated cheddar cheese
2 cups mayonnaise
6 chopped hard boiled eggs
4 Tbs. chopped onion
6 Tbs sweet pickle relish

Mix all ingredients together, then put in buns, wrap in foil and bake at 350’F for 15 to 20 minutes.

Mom got this recipe from Ali. It was always a favorite of Robbie and mine when we were growing up.  It’s one of Alyssa’s favorites too. For potlucks I make it into a noodle dish by stirring the filling into spiral or other cooked pasta instead of serving in buns.


Best Salmon Marinade

DSC09051Put salmon in large ziplock bag or container for marinating.

Soy sauce

Marinate for a minimum of 1 hour. Be sure to flip salmon part way through marinating so that all of it gets soaked in the marinade for the same amount of time.