Gullah Seasoning Recipes

FRIED SHRIMP BASKETS

Steps:

• For the Gullah seasoning: Combine the paprika, salt, basil, garlic powder, onion powder, oregano, white pepper, thyme, sugar and cayenne in a paper bag and shake to mix up well.
• For the shrimp: Line a baking sheet with butcher or parchment paper. Pour the buttermilk in a bowl.
• Mix together the flour and 1 1/2 tablespoons Gullah seasoning in a bowl (reserve the remaining seasoning for another use).
• Dip the shrimp in the buttermilk, then dredge in the flour mixture, shaking the bag to coat. Shake off the excess flour and place on the prepared baking sheet. Discard the buttermilk mixture but reserve the flour mixture.
• Place the oil in a Dutch oven or heavy pan and heat to 350 degrees F. Line a baking sheet with paper towels and set a wire rack on top.
• Fry half the shrimp until golden brown, 1 to 2 minutes per side. Remove to the prepared wire rack to drain. Repeat with the remaining shrimp.
• Reduce the heat of the oil to 325 degrees F. Line a baking sheet with paper towels and set a wire rack on top.
• For Mom's fries: Slice the potatoes into 1/2-inch-wide sticks. Add the potatoes to the flour mixture and shake until the potatoes are coated. Drop a few in the oil. Fry in batches until golden brown, flipping and stirring frequently, 7 to 10 minutes. Remove to the prepared wire rack to drain in a single layer.
• For the fry sauce (if using): Whisk together the mayonnaise, ketchup, pickle relish, dill and hot sauce in a medium bowl. Transfer to a serving dish and serve alongside the fries and shrimp.

GULLAH SEASONING RECIPE

Steps:

• Combine all ingredients
• Store in a tightly closed container
• Will keep for 3 months in a dark cool place or in the freezer for up to a year

GULLAH GUMBO

Steps:

• Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes.
• Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing.
• Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour.
• Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.