Floogie’s Swamp Cafe

About 10 years ago (from April 1995 to May 1997), Floogie’s Swamp Cafe was a fleeting bright spot on San Francisco’s seafood restaurant scene, located on Market at Gough. I loved the place. The owner/chef was a guy named Jazz Boudreaux, who now sells real estate in and around Atlanta, GA. What follows are the only recipes from Floogie’s kitchen that I was ever able to find.

Shrimp Okra Gumbo
6 slices chopped bacon
1 large onion
1 tablespoon garlic
3 green onions
1 medium green bell pepper
1 medium red bell pepper
4 bay leaves
6 cups chopped okra
2 cups peeled (70-90) shrimp
2 teaspoons salt (or to taste)
1 teaspoon black pepper 1 quart chicken stock

Saute bacon. Add chopped onion to bacon & drippings. Saute for 5 minutes on medium heat. Add garlic, bell peppers, green onions, bay leaves, salt, and pepper. Saute for 10 minutes. Add okra. Saute for 20 minutes. Mash okra as they become tender. Mixture should begin to brown. Add shrimp. Saute 5 minutes. Add stock. Serve over rice.

Bayou Crab Cakes
2 lbs. crab meat
1 cup red bell pepper, finely diced
2 cups corn
1 large onion, minced
1 cup sour cream
4 teaspoons parsley, finely chopped
1 cup melted butter
2 teaspoon dill
2 teaspoon thyme
2 teaspoon salt (or to taste)
1/2 teaspoon cayenne pepper
2 eggs, beaten
2 teaspoon black pepper
2 cups bread crumbs

Saute onion in butter. Add bell pepper, green onions, parsley, dill thyme, salt, cayenne, and black pepper. Saute 5 minutes. Add crab meat, sour cream, eggs, and 1 cup bread crumbs. Mix well. Form into patties and coat with remaining bread crumbs. Pan fry in small amount of butter or olive oil on medium heat until brown.

Crawfish Etouffee
6 tablespoons salt butter
1/4 cup flour
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 tablespoon garlic, finely minced
1 1/2 cups crawfish tails (about 30 tails)
1/2 cup crawfish fat, kept refrigerated
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 teaspoon fresh lemon juice
1/3 cup thinly sliced green shallot (scallion) tops
1 tablespoon parsley, finely minced
1 cup cold water 2 cups hot water

Melt butter over low heat. Add flour gradually, stirring constantly. Cook over low heat until a medium brown roux is formed, 15-20 minutes. Add onion, green pepper, celery, and garlic. Stir and cook until vegetable are glazed and tender, about 20 minutes. Add crawfish tails, crawfish fat, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley. Mix well. Add cold water and bring to a boil, then lower heat and simmer for 12 minutes, or until the crawfish tails are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide the gravy. Serve over steamed rice.

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Pumpkin Black Bean Chili

Pumpkin Black Bean Chili

Recipe Summary
Difficulty: Moderate
Prep Time: 20-30 minutes
Cook Time: 50 minutes


2 tablespoons olive oil
1 large onion, chopped
1 medium bell pepper, chopped
2 jalapeno peppers, seeded and finely chopped (can substitute chipotle pepper for smokiness)
3 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
3 cups vegetable broth
2 (15 ounce) cans black beans, drained, rinsed
1 package (12 ounces) frozen Recipe Crumbles (TVP)
1 (15 ounce) can pumpkin
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup red wine vinegar
1/4 cup red wine or dry sherry
1/4 teaspoon Kosher salt
1/8 teaspoon ground black pepper
shredded Cheddar cheese or Soy Cheese (optional)
sour cream (optional)

Heat oil in large saucepan over medium heat. Add onion, bell pepper, jalapeno pepper and garlic; cook 8 minutes, or until onion is tender, stirring occasionally. Add chili powder, cumin and oregano; stir. Cook and stir 1 minute. Add broth, beans, TVP, pumpkin, tomatoes with their liquid, vinegar, wine/sherry, salt and black pepper; mix well. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 45 minutes, stirring occasionally. Serve chili topped with cheese or sour cream, if desired.

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Cinnamon Pecans

In Urbana, we used to visit the Farmer’s Market fairly regularly and look for a stand of Amish farmers who sold various baked goods and candies. The one treat that they made that was almost always sold out by the time we got there was their candied pecans. It was a great day when we could find them. This is about as close as I can find… the Amish pecans are a little sweeter, but this recipe is very close.

Cinnamon Pecans

Recipe Summary
Difficulty: Moderate
Prep Time: 15 minutes
Cook Time: 60 minutes

2 egg whites
1 cup sugar
2 tablespoons cinnamon
1/2 teaspoon salt
1 pound pecans

Preheat oven to 250 degrees F. Beat egg whites foamy but not stiff. Stir in sugar, cinnamon and salt. Stir in 1 pound pecan halves. Spread on greased cookie sheet. Bake at 250 degrees for 1 hour, Stirring 3 or 4 times.

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Cranberry Fruit Conserve

I despise cranberries and I like this recipe a lot… I made this last year for Thanksgiving and everyone seemed to like it much better than that jellied crap. It’s a very nice deep ruby color too, looks very nice on your table.

Cranberry Fruit Conserve

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Yield: 4.5 cups

1 (12-ounce) bags fresh cranberries, cleaned
1 cup water
3/4 cups sugar
1 Granny Smith apples, peeled, cored, and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
3/4 cups raisins
3/4 cups chopped walnuts or pecans

In a large saucepan, simmer cranberries and sugar in 1 cup water over low heat, about 5 minutes or until skins pop open. Add apples, zests, and juices, and simmer for 15 more minutes. Remove from heat and add raisins and nuts. Let cool and serve chilled.

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