7th Heaven lowcountry Boil Spice Blend
RECIPE FOR BOIL
1 lb smoked sausage cut into 1 inch pieces
3 lbs shrimp unpeeled/deviened
2 lbs crab legs (optional)
2 lbs red potatoes quartered skins on
2 ears corn shucked and quartered
3 ounces of the 7th Heaven Boil seasoning
Lemon wedges and butter
In a large stock pot bring several gallons of water to a boil. Add seasoning and sausage. Return rapid boil until
water turns milky. Add corn and potatoes return boil and cook for 2-3 minutes. Add crab legs return boil and cook
for 1-2 minutes. Add shrimp and return boil cook for 3-5 minutes until shrimp and crab are done. Serve with butter
and lemon wedges.
Serves 4
RECIPE FOR STEAMING
3 Lbs of shrimp
12 ounces of beer (or water)
1 cup of vinegar
1 1/2 ounces of 7th Heaven Boil seasoning
Enough Vermouth to cover shrimp
Devein shrimp leave in shell and marinade in vermouth for 30 minutes. Bring beer, vinegar and seasoning to boil.
Add shrimp and steam for 3-4 minutes or until pink.
7th Heaven Island Gumbo Blend Recipe
1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
5 cloves garlic, sliced
4 stalks celery, chopped
2 green bell peppers, chopped
4-6, tbsp of 7th Heaven Island Gumbo blend
1` 1/2 cups sliced fresh or frozen okra
12 oz turkey or pork andouille sausage, sliced
6 cups chicken stock (homemade or reduced-sodium canned)
2 lbs raw shrimp, peeled and deveined
3 scallions, sliced
1 tbsp unsalted butter
Cooked white or brown rice for serving
Make roux: Warm oil in a large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium-low and cook, stirring constantly, 30 to 40 minutes, until mixture is rich and brown, the color of peanut butter or coffee ice cream. Pay attention to bottom of pan, scraping often so flour toasts but doesn't burn.
Increase heat to medium and add onion, garlic, and celery. Cook, stirring, 5 minutes. Add 7th Heaven Island Gumbo and cook for 2 minutes. Add okra and sausage; cook 2 minutes. Pour in chicken stock and stir well to combine the roux with stock (using a whisk works best), increase heat to high, bring to a boil, and then reduce heat to maintain a simmer, 10 minutes.
Stir in shrimp and simmer until just cooked through. Stir in scallions and butter. Serve over cooked rice.
Serves 8-10. Recipe can be halved
7th Heaven Gullah Blend
CAROLINA SHRIMP AND GRITS
2 cups Jim Dandy Quick Grits, prepared according to package instructions
1 cup vegetable oil
1 pound Wild Georgia Shrimp, peeled and deveined
2 tsp of 7th Heaven Gullah Blend
1 tsp paprika
1 cup flour
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 stalk celery, chopped
1 cup hot water
3 strips bacon, cooked crisp and crumbled
Heat the vegetable oil in a heavy-bottomed skillet, preferably a cast iron skillet, over medium-high heat.
Sprinkle the shrimp with 7th Heaven Gullah blend, and paprika and toss. Place the flour in a large plastic bag with a
zip lock then add the seasoned shrimp, close the lock and shake the shrimp to coat it well.
Test the oil temperature by dropping in a dab of the flour. If it sizzles then add the shrimp to the hot skillet and
cook the shrimp until it is browned on both sides.
Remove the shrimp and set-aside. Drain the oil then add the onion, bell peppers, celery and water then turn the heat to medium and simmer the vegetables until they are tender. Add the shrimp and simmer 10 -15 minutes until the gravy thickens and browns.
Serve the shrimp over the prepared grits and crumble the bacon on top. Season with the Gullah blend to taste.
Serves 6
7th Heaven Voodoo Blend
Cajun Pepper Steak
1-1/2 pounds boneless round steak cut into cubes
2 tablespoons canola oil
1 can (14 oz) beef broth
1 can (14 oz) diced tomatoes, undrained
1 cup chopped green bell pepper
1/2 cup chopped onion
3 garlic cloves minced
2 teaspoons of Worcestershire sauce
1/2 teaspoon of 7th Heaven Voodoo blend (or more to taste)
2 tablespoons cornstarch
2 tablespoons of cold water
Hot cooked rice or noodles
In a large skillet, cook beef in oil over medium heat until meat is no loner pink, drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and voodoo blend. Bring to a boil, reduce heat. Cover and simmer for 1 hour or until meat is tender.
Combine cornstarch and water until smooth, stir into meat mixture. Bring to a boil cook and stir for 2 minutes or until thickened. Serve with rice or noodles.
Serves 4-6.
3 lbs shrimp unpeeled/deviened
2 lbs crab legs (optional)
2 lbs red potatoes quartered skins on
2 ears corn shucked and quartered
3 ounces of the 7th Heaven Boil seasoning
Lemon wedges and butter
In a large stock pot bring several gallons of water to a boil. Add seasoning and sausage. Return rapid boil until
water turns milky. Add corn and potatoes return boil and cook for 2-3 minutes. Add crab legs return boil and cook
for 1-2 minutes. Add shrimp and return boil cook for 3-5 minutes until shrimp and crab are done. Serve with butter
and lemon wedges.
Serves 4
RECIPE FOR STEAMING
3 Lbs of shrimp
12 ounces of beer (or water)
1 cup of vinegar
1 1/2 ounces of 7th Heaven Boil seasoning
Enough Vermouth to cover shrimp
Devein shrimp leave in shell and marinade in vermouth for 30 minutes. Bring beer, vinegar and seasoning to boil.
Add shrimp and steam for 3-4 minutes or until pink.
7th Heaven Island Gumbo Blend Recipe
1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
5 cloves garlic, sliced
4 stalks celery, chopped
2 green bell peppers, chopped
4-6, tbsp of 7th Heaven Island Gumbo blend
1` 1/2 cups sliced fresh or frozen okra
12 oz turkey or pork andouille sausage, sliced
6 cups chicken stock (homemade or reduced-sodium canned)
2 lbs raw shrimp, peeled and deveined
3 scallions, sliced
1 tbsp unsalted butter
Cooked white or brown rice for serving
Make roux: Warm oil in a large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium-low and cook, stirring constantly, 30 to 40 minutes, until mixture is rich and brown, the color of peanut butter or coffee ice cream. Pay attention to bottom of pan, scraping often so flour toasts but doesn't burn.
Increase heat to medium and add onion, garlic, and celery. Cook, stirring, 5 minutes. Add 7th Heaven Island Gumbo and cook for 2 minutes. Add okra and sausage; cook 2 minutes. Pour in chicken stock and stir well to combine the roux with stock (using a whisk works best), increase heat to high, bring to a boil, and then reduce heat to maintain a simmer, 10 minutes.
Stir in shrimp and simmer until just cooked through. Stir in scallions and butter. Serve over cooked rice.
Serves 8-10. Recipe can be halved
7th Heaven Gullah Blend
CAROLINA SHRIMP AND GRITS
2 cups Jim Dandy Quick Grits, prepared according to package instructions
1 cup vegetable oil
1 pound Wild Georgia Shrimp, peeled and deveined
2 tsp of 7th Heaven Gullah Blend
1 tsp paprika
1 cup flour
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 stalk celery, chopped
1 cup hot water
3 strips bacon, cooked crisp and crumbled
Heat the vegetable oil in a heavy-bottomed skillet, preferably a cast iron skillet, over medium-high heat.
Sprinkle the shrimp with 7th Heaven Gullah blend, and paprika and toss. Place the flour in a large plastic bag with a
zip lock then add the seasoned shrimp, close the lock and shake the shrimp to coat it well.
Test the oil temperature by dropping in a dab of the flour. If it sizzles then add the shrimp to the hot skillet and
cook the shrimp until it is browned on both sides.
Remove the shrimp and set-aside. Drain the oil then add the onion, bell peppers, celery and water then turn the heat to medium and simmer the vegetables until they are tender. Add the shrimp and simmer 10 -15 minutes until the gravy thickens and browns.
Serve the shrimp over the prepared grits and crumble the bacon on top. Season with the Gullah blend to taste.
Serves 6
7th Heaven Voodoo Blend
Cajun Pepper Steak
1-1/2 pounds boneless round steak cut into cubes
2 tablespoons canola oil
1 can (14 oz) beef broth
1 can (14 oz) diced tomatoes, undrained
1 cup chopped green bell pepper
1/2 cup chopped onion
3 garlic cloves minced
2 teaspoons of Worcestershire sauce
1/2 teaspoon of 7th Heaven Voodoo blend (or more to taste)
2 tablespoons cornstarch
2 tablespoons of cold water
Hot cooked rice or noodles
In a large skillet, cook beef in oil over medium heat until meat is no loner pink, drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and voodoo blend. Bring to a boil, reduce heat. Cover and simmer for 1 hour or until meat is tender.
Combine cornstarch and water until smooth, stir into meat mixture. Bring to a boil cook and stir for 2 minutes or until thickened. Serve with rice or noodles.
Serves 4-6.