Stuffed Flounder for Mama
recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 tbs. canola oil, plus more for baking dish
• 1 onion, preferably Vidalia, finely chopped
• 1/2 stalk celery, very finely chopped
• 1 clove garlic, very finely chopped
• 1 c. fresh or panko (Japanese) gluten-free bread crumbs
• 2 large eggs, lightly beaten
• 2 tbs. chopped fresh flat-leaf parsley
• 1/4 tsp. sweet Hungarian paprika
• pinch of cayenne pepper
• coarse salt and freshly ground black pepper
• 1/2 lb. large white, raw shrimp, chopped
• 4 (5 oz.) flounder fillets
• 1 tbs. EVOO

Directions

1. Preheat oven to 350 degrees. Brush a large baking dish with oil.
2. Heat 1 tbs. of canola oil in large skillet over medium heat. Add the onion and celery and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from heat and transfer the mixture to a large bowl to cool slightly. Add the breadcrumbs, eggs, parsley, paprika, and cayenne. Season with salt and pepper. Using a large spatula, fold in the shrimp.
3. Season both sides of the fish fillet with salt and pepper. Place the fillets in the prepared baking dish and top each with an equal amount of shrimp mixture, patting to a uniform thickness. Drizzle 1 tbs. of EVOO over fillets. Bake until fish are cooked through, 15 to 20 minutes. Serve immediately. Serves 4 to 6.
   

Louisiana Dirty Rice
recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 1/2 c. water
• 1 1/2 c. long-grain white rice
• course salt and freshly ground black pepper
• 1 tbs. canola oil
• 1/2 red onion, chopped
• 1/2 poblano chile or green bell pepper, cored, seeded, and chopped
• 1 stalk celery, chopped
• 1 1/2 tsp. prepared or Homemade Creole Seasoning
• 2 cloves garlic, very finely chopped
• 1 c. chicken broth
• 1 bay leaf, preferably fresh
• 2 green onion, white and green parts, chopped

Homemade Creole Seasoning:

• 1/3 c. cayenne pepper
• 1/4 c. coarse salt
• 1/4 c. freshly ground white pepper
• 3 tbs. dried thyme
• 1 tbs. freshly ground black pepper
• 2 tsp. dried sage
• 1 tsp. onion powder
• 1 tsp. garlic powder

Combine the cayenne, salt, pepper, white pepper, thyme, black pepper, sage, onion powder, and garlic powder in a small airtight container or mason jar. Stir to combine. Store in a cool, dry place for up to 3 months.

Directions

1. To parboil the rice, combine the water and rice in a small saucepan and bring to a boil over high heat. Season with salt and pepper. Cover and decrease the heat to low. Simmer until the rice is just tender, 10 to 12 minutes. Cover and keep warm.
2. Heat the oil in a large, heavy-bottomed skillet over medium high heat. Add the onion, chile, and celery. Sprinkle over the Creole seasoning. Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
3. Add the reserved rice, chicken broth, and bay leaf. Stir to combine. Decrease the heat to medium-low and cook, stirring occasionally, until the rice is soft and tender, 10 to 15 minutes. Taste and adjust for seasoning with salt and pepper. Add the green onions and serve immediately.
   

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