An assortment of vegetables including tomatoes, mushrooms, green chilies, and an onion on a wooden surface next to a red and white checkered cloth.

A Cajun twist on burgers and fries


By Paula Dream (AKA Kale Haygood)

Well folks, another summer has come and gone, so let’s start with a couple of recipes that are easy enough to “fall†into.

How about a good (non-beef) burger with some good fries to go along with it?

The final recipe is a bonus. It is different and great to make for a gathering or just for home. I can’t remember where I got it from, but everyone always raves about it. It’s quick and easy, too (sort of like me).

Thank you for all your questions and comments. Paula loves ‘em. And please remember to support our advertisers who help make this publication possible.

CREOLE SHRIMP BURGERS

For the burgers:

4 scallions, chopped

1 rib of celery, chopped

1 lemon, zested

12-to-16 ounces large to medium shrimp, peeled and deveined

1/4 cup panko bread crumbs

2 tablespoons mayonnaise

2 teaspoons Old Bay seasoning

1/4 teaspoons Tabasco sauce

1 tablespoon olive oil (preferably organic)

Non-stick cooking spray

For the remoulade sauce:

1/2 cup mayo

2 tablespoons Dijon mustard

1 tablespoon shallot, minced

1 tablespoon dill pickle, minced

2 teaspoons capers, chopped

Black pepper, to taste

Hot sauce, to taste

Burgers: Pulse scallions, celery, and lemon zest in food processor or blender, then add shrimp until you get a coarse chopped texture. Place in a large mixing bowl, then add panko, 2 tablespoons mayonnaise, Old Bay and 1/4 teaspoon hot sauce. Mix well. stirring. Form into two 3/4″ thick patties, or desired size. Chill patties in refrigerator for 30 minutes.

Remoulade: Stir together mayo, mustard, shallots, pickle, and capers. Season to taste with black pepper and hot sauce, then chill.

Heat oil in a cast iron skillet or large frying pan over medium-high heat. Spray chilled patties with a non-stick spray and cook. Cook patties on each side about five minutes each side until golden brown and firm. Remove patties from skillet. Serve burgers on toasted buns, with the remoulade sauce. Garnished with red leaf lettuce.

CAJUN OVEN FRIES

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

1 large russet potato (about 12-to-14 ounces) cut into 1/4″ sticks

1 tablespoon olive oil

Non-stick cooking spray

Preheat oven to 450 degrees. Mix all dry ingredients in a large mixing bowl. In another bowl, toss potato stick in oil, then transfer to seasoning bowl coat well.

Place potato sticks in a single layer on a baking sheet coated with non-stick cooking spray. Bake for 30 minutes until golden brown and crisp, turning after 15 minutes.

NON-DESSERT SAUSAGE BROWNIES

6 ounces cream cheese

1 10-ounce can Rotel tomatoes, drained

1 roll breakfast sausage

2 cans crescent rolls

Non-stick cooking spray

Brown sausage in large skillet or frying pan, breaking into small pieces; drain. Add cheese and mix well until cheese is melted, then add tomatoes. Roll out one whole can of crescent dough. Spray a 9″ x 13″ baking dish coasted with non-stick cooking spray. Spread one can of dough evenly on bottom of dish. Spread sausage mixture evenly over dough. Spread the other can of dough on top of mixture. Bake 20 to 25 minutes until dough is browned. Cut into squares and serve.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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