Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1 teaspoon Essence, recipe follows

  3. 1 pound very small squid (bodies 4-inches long), cleaned, tentacles attached

  4. 4 tablespoons extra virgin olive oil

  5. 1/2 cup minced onion

  6. 2 teaspoons minced garlic

  7. 2 cups chopped, seeded tomato

  8. 1 bay leaf

  9. 1 teaspoon salt

  10. 1/2 teaspoon fresh cracked black pepper

  11. 1/2 teaspoon sugar

  12. 1 (12-ounce) bottle Abita amber

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried leaf oregano

  20. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a small mixing bowl, season the flour with the Essence. Dust the squid in the seasoned flour and set aside on a plate. Heat the olive oil in a saute pan set over a medium-high heat. Add the squid in batches and cook until just golden, about 1 minute per side. Drain on paper towels. To the fat in the pan, add the onions and saute for 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes , bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes. Add the beer . Return the squid to the pan and lower the heat to medium-low. Simmer until thickened and the squid are tender, about 20 minutes. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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