The Kernels Creole Seafood Gumbo

The Kernels Creole Seafood Gumbo

Ingredients
* 2 cups chopped green onions
* 2 cups sliced okra

* 1 cup chopped white onions
* 2 cups raw peeled shrimp
* 2 cups raw oysters
* 1 cup chopped tomato pulp
* 2 cups tomato juice
* 1 1/2 quarts Fish Stock
* 3 crabs (top shell discard, cut into 4 pieces)
* 3 tablespoons flour
* 1 tablespoon File (sassafras)
* 3 cups cooked rice
* salt, pepper, and cayenne
* Louisiana Hot Sauce
* Boiled Crawfish Tails
*  Redfish cut into chunks

Melt the butter and sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock , 4 tablespoons hot sauce and bring to a boil. Let boil for a minute, then add to the first pot. Add generous chunks of cut redfish, add crawfish peeled tails, In a small skillet cook the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid and add to the gumbo. Add salt and pepper and cayenne to taste. Simmer for 1 1/2 hours.
To serve, pour 1 1/2 cups of gumbo into each bowl over 1/2 cup rice.

The nameless that follows

how do we beat this? Ritual? Physical? Rational? Poat your opunuon, i feel a healing ritusl will do, any apell casters out there?

Chorizo Jambalaya

Chorizo Spanish Rice Jambalaya, a Ryan McKern recipe

bonjour et bienvenue à Kernals Kitchen. Today I'm taking a Louisiana staple recipe and adding a fun twist south of the border. I present to you a spicy Jambalaya with chorizo sausage, Spanish rice, and a bit of zest to this classic cultural dish, sure to make your dinner a happy and memorable. Les bon temps rouler.

• 4 ounces chicken, diced.
• 2 teaspoons cayenne pepper
• 3 tablespoon Mexicajun seasoning, or Tony Chacheres. 
• 2 tablespoons olive oil
• 1/4 cup chopped chives
• 1/4 cup chopped green bell
    pepper
* 1/4 cup chopped red pepper
• 1/4 cup chopped celery
• 1 full clove chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 2 tablespoons Worcestershire sauce
• 3 tablespoons Louisiana hot sauce
•3/4 cup rice
•3 cups chicken stock
• 5 ounces Chorizo sausage, sliced.
• Salt and pepper
• 1/2 cup fresh chopped parsley
* 1/2 cup fresh chopped cilantro
* 1 fresh lime squeezed.

Brown sausage in separate pan, with olive oil 10 or so minutes.
In a bowl combine chicken and Pepper, cayenne, mexicajun or tony's seasoning seasoning, Worcestershire, saucepan heat oil over high heat with onion, peppers and celery, 10 minutes. Add garlic, tomatoes, bay leaves, hot sauce, Stir in rice and slowly add broth. Sausage, Reduce heat to medium and cook until tender, stirring, add in parsley, cilantro, lime juice, cook15 to 20 minutes or until tender.

Merci beacoup.

The Wedded Shore

The Wedded Shores
By: Ryan McKern ©

Culpable leaden waltz, of rain on oak and tides of affliction I isolate, bellow in a horde, a phantasm, a lucid dementia of dreams. In her eyes amidst the cadaverous glee, her lips sang gently of gallows humor,  her soul of fall leaves, burnt , duplicitous, evergreen.

I place the ring upon thou shoulder, this note is forewarned and blood ink shall shutter, a flickering seance of October, the tide a augmentation,

We stand on the dock bound by only red thread, staring as if we broke the hour glass. Short of breath, I detest, the color of the lake suffocates at last.

binds forever once more.

Such was the tale of the wedded shores.

Please check out my work here: https://www.theodysseyonline.com/new-poem-by-ryan-mckern

New Orleans / Hatian Flounder

Haitian flounder

Hello and welcome to Kernal's Kitchen, here is a recipe I enjoy any time of the year. Haitian flounder with a New Orleans twist.

Ingredients: 

1 cup Jasmine Rice

2 tablespoons Olive oil to sauté' veggies

2 diced tomatos

2 cloves chopped garlic

1 Yellow pepper chopped

1 Orange pepper chopped

1 cup Orange juice

3 teaspoons cajun seasoning
1 tablespoons Louisiana Hot Sauce

3 tablespoons Fresh chopped cilantro

1 lime, cut and juiced

2 tablespoons of lemon juice

1/2 teaspoons Salt

1 teaspoons pepper

Spice flounder fillets in a dish. Sprinkle evenly with lime juice,  salt, pepper, cajun seasoning and 3 tablespoons chopped fresh cilantro

over medium-high heat olive oil in a skillet large enough to hold all fillets. Add garlic Sauté 3 minutes or until soft. Add peppers cooking 3 - 5 minutes or until soft adding a bit of dark brown on the edges. Next Add tomato, orange juice, lime and lemon, bring to a boil.

Add fish fillets, hot sauce, reduce heat to medium, and simmer, uncovered, about 10 minutes or until fish flakes with a fork. I tend to add more cajun spice to mix, add if necessary to your taste.

Place fish on serving plates; spoon sauce evenly over fillets. Garnish, if desired. Serve with jasmine rice and lime wedges. I like to add butter and salt to my rice as it cooks, low simmer for 30 minutes. 

Bon appétit