Serves 4 people
YouTube instructional video is below
What you’ll need
1-pound Calf Liver. (Can be increased to 2 pounds)
1-pound fresh Louisiana Shrimp
All-purpose flour
Salted butter
8 ounces Extra sharp cheddar cheese
Whole milk
Sugar
Better than Bouillon beef base
1-pound frozen organic green peas
3 Russet potatoes
Seasonings
Salt
Zatarains Crab boil (Optional)
Tony Chachere’s creole seasoning
Chef Paul’s Poultry Magic
Chef Paul’s Seafood Magic
Onion powder
Garlic powder
2 yellow onions
1 bunch green onion
Garlic
Tools you’ll need
Mesh strainer
Potato peeler
Cheese shredder
Preparation of ingredients
Seasonings
Step 1- Slice 1 yellow onion into slices. Separate the slices into onion rings. Chop half of a yellow onion.
Step 2- Chop 1 bunch of green onion including the ends and 2 cloves garlic until minced.
Potatoes
Step 3- Shred 4 ounces extra sharp cheddar cheese. Peel 3 russet potatoes using a potato peeler. Chop each potato into quarter pieces. Add 2 teaspoons vinegar into a medium sized bowl, filled almost half way with cold water and stir. Add potato cubes into vinegar and water solution. Set aside.
Beef base
Step 4- Add 3 cups hot water and 2 teaspoons of Better than Bouillon beef base into a small bowl. Stir until beef base has dissolved into water and set aside.
All purpose flour batter
Step 5- Add 1 1/2 cups All purpose flour, 1/2 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s Poultry magic, 1/2 teaspoon Chef Paul’s Seafood magic, 1 teaspoon onion powder and 1 teaspoon garlic powder. Stir until combined and set aside.
Preparation of Shrimp
Step 6- Remove heads and peel shells off of shrimp tails. Place shrimp heads and shells into one bowl and place the shrimp tails in a separate bowl. Cut out the back of each shrimp and remove the shrimp’s digestive tract. Add shrimp tails into strainer and rinse with cold water. Place into fridge.
Preheat fire to medium high heat
Shrimp/beef stock
Step 7- Add beef base, 1/8 teaspoon crab boil and Shrimp heads and shells into a medium sized pot. Stir and let simmer for 10 minutes. Add mixture into a mesh strainer with a medium sized bowl underneath it. Discard shrimp heads and shells and set stock aside.
Frying and searing Liver, Shrimp and seasonings
Step 8- Add 5 tablespoons salted butter into a cast iron skillet. Add Liver into seasoned all-purpose flour batter and add into skillet. Let fry for 2 minutes on each side. Place liver on to serving dish. Cover with aluminum foil to keep warm.
Step 9- Add shrimp into seasoned all purpose flour batter. Cover bowl with lid and shake to coat shrimp with all purpose flour batter. Add into skillet. You can add 2 additional tablespoons salted butter to skillet if the butter evaporates then proceed to add shrimp. Let fry for 2 minutes of each side. Add shrimp on to serving dish with liver. Cover with aluminum foil to keep warm. Set skillet with browned flour aside.
Preheat fire to medium high heat.
Step 10- Add 2 tablespoons salted butter, Chopped green onions and onion rings into large sauce pan. Stir and cover with lid. Let saute for 12 minutes stirring occasionally. Once done turn fire off and set aside.
Liver and onions Gravy base
Preheat fire to medium high heat.
Step 11- Add Beef/shrimp stock into cast iron skillet. Stir with wooden spatula. Make sure you are slightly scrapping the bottom of the skillet and let come to a simmer.
Step 12- Add simmering beef and shrimp stock, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon dried thyme into large sauce pan with the sauteed green onions and onion rings. Stir until combined.
Note- If you want to make more gravy add 1 cup water and stir. Cooking times etc. remains the same.
Step 13- Add Liver and Shrimp. Cover with lid and let simmer for 4 to 5 minutes. Once done cover with lid and set aside.
Mashed potatoes
Preheat fire to medium high heat
Step 14- Add 2 quarts water and 2 teaspoons salt into a medium sized pot. Let come to a simmer. Add Potato cubes into strainer then add them into the pot and stir. Let simmer for 12 to 15 minutes. Once the potatoes are done, turn fire off.
Step 15- Add potato cubes into strainer. Let cool for 5 to 10 minutes. Transfer potatoes into a large bowl. Smash potatoes with a potato masher or large spoon.
Preheat fire to medium high heat
Step 16- Add 1 cup whole milk, 4 tablespoons melted salted butter, 1/2 teaspoon salt, 1 teaspoon onion powder and 1 teaspoon garlic powder into a large pot. Stir and let come to a simmer. Add mashed potatoes and stir until potatoes are creamy a smooth. Turn fire off and add 4 ounces of Shredded extra sharp cheddar cheese. Stir until cheese has melted into potatoes and set aside.
Green peas
Preheat fire to medium high heat.
Step 17- Add 1 1/3 cups water, 4 tablespoons melted salted butter, 1/2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon garlic powder and 1/4 cup chopped yellow onion. Stir until combined and let simmer for 5 minutes. Add 12 ounces frozen organic green peas and stir. Let simmer for 5 minutes. Once done turn fire off and meal is complete.
YouTube instructional video
