As narrated by Tim Allman, he shared some favorite Joe Allman’s Cajun recipes from ages past! Provided by Tim Allman, his son. Thanks, Tim!

Shrimp Stew Recipe by Joe Allman

Ingredients:

1 cup onion diced

1/2 cup bell pepper diced

2 cups celery diced

1 cup green onion diced (just the tops)

6 cloves garlic chopped

1/2 cup parsley rough chopped

8 oz can of diced tomatoes

2 packs of brown gravy mix

1 tsp Tabasco (optional)

2 qts chicken broth

2 tsp Cajun seasoning

salt and pepper to taste

3 lbs medium shrimp peeled and deveined

4 tsp olive oil

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Directions:

Put a large stock pot on medium heat and add olive oil. Then, put in the onions, celery, bell pepper, and parsley and cook till the soft stage. Add garlic tomatoes and the chicken stock, and bring to a slow boil. Add Cajun seasoning, shrimp, and salt and pepper to taste, cover and simmer for 30 minutes. Serve over rice. Top with a dollop of Howard’s Creek Authentic Beer Cheese.

Kathy —- Here is one of my father’s best that he introduced to the Fair Grounds Racetrack in New Orleans.

Turtle Soup Recipe by Joe Allman

Ingredients:

3 tablespoons olive oil

1 cup sifted all-purpose flour

1 cup finely chopped green onions

1/2 cup finely cut fresh parsley

2 quarts of chicken stock

1 cup tomato sauce

4 large hard-boiled eggs finely chopped

1/2 cup finely chopped lemon with the peel

1/2 teaspoon cayenne pepper

salt and pepper to taste

3 pounds of clean turtle meat cut into 1/2 inch pieces.

Directions:

Heat olive oil in a large pot over medium flame, then add the flour, constantly stirring till you have a dark roux. Add the green onions and parsley and cook, stirring until the onions are transparent. Stir in the stock, tomato sauce, lemon, and eggs, then season with the cayenne salt and pepper. Lower the temperature to a simmer while you brown the turtle meat. Add the turtle meat to the stock cover and simmer for 2 hours.