You have to try these seafood recipes ahead of Morgan County’s Taste of the Valley

March 15, 2024

HUNTSVILLE, Ala. (TENNESSEE VALLEY LIVING) – On March 25, the will host the Taste of the Valley 2024.

With over 30 vendors, north Alabamian foodies will be able to taste food from all across the county while chatting with local restaurant owners. Tickets can be purchased or at various Morgan County locations, including The Volunteer Center of Morgan County, Jimmy Smith Jewelers, and The Freight House in Hartselle.

One of the places you’ll be able to taste from is Deatur’s newly opened grocery store and restaurant, . Located at 609 Bank Street NE, 609 Social is a fantastic place to get fresh seafood straight from the Gulf.

If you just can’t wait for the 25th to try recipes from 609 Social, here are two recipes from Chef Michael Locascio!

609 Captain Pat’s Seafood Gumbo

By 609 Social Market – Chef Michael Locascio

Yield: 12 servings


· 5 tablespoons vegetable oil, divided

· 1 (12.8-ounce) package smoked andouille sausage, thinly sliced

· 1/4 cup unsalted butter

· 1/2 cup all-purpose flour

· 1 onion, diced

· 1 green bell pepper, diced

· 3 ribs celery, diced

· 3 cloves garlic, minced

· 8 cups chicken stock

· 1 (14.5-ounce) Fresh diced tomatoes

· 1 tablespoon Worcestershire sauce

· 3 sprigs fresh thyme

· 2 bay leaves

· 2 1/2 cups frozen sliced okra

· 16 26/30 Gulf shrimp, peeled and deveined

· 4oz 1 inch diced Gulf grouper

· 4oz 1 inch diced Salmon

· 40z 1 inch diced catfish

· 12 each gulf Oysters

· Kosher salt and freshly ground black pepper, to taste

· 1/4 cup chopped fresh parsley leaves

· 1 tablespoon hot sauce


· Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.

· Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.

· Whisk in flour until dark brown, about 20-25 minutes.

· Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.

· Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.

· Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.

· Stir in okra until heated through, about 5 minutes.

· Stir in all seafood ; season with salt and pepper, to taste. Cook, stirring occasionally, until cooked through, about 3-5 minutes. Do not stir to much as the seafood will fall apart and not be chunky.

· Remove from heat; stir in parsley.

· Serve immediately with Crackers on the side or French bread

Peel And Eat Shrimp

By 609 Social Market – Chef Michael Locascio

Yield: 6 servings


· 2 lb. large unpeeled raw shrimp

· 1/4 cup kosher salt

· ½ cup. Old Bay seasoning

· 2 medium lemons, halved crosswise

· 6 medium garlic cloves, smashed

· 1/2 cup ketchup

· 1 Tablespoon ground black pepper

· 4 tsp. prepared horseradish look for one without a a lot of water drier the better

· 1 Tbsp. fresh lemon juice

· 1 Tbsp. Worcestershire sauce

· Additional lemon halves, for serving


1. Use small scissors to cut the shell along the back of each shrimp, leaving shell and tail attached. Remove and discard vein, if desired. Set aside shrimp.

2. Stir together 8 cups water, pickling spice, salt, Old Bay, lemons, and garlic in a large pot; bring to a boil over high. Boil, uncovered, 5 minutes.

3. Meanwhile, stir together ketchup, black pepper, horseradish, lemon juice, and Worcestershire sauce in a medium bowl. Cover and refrigerate dipping sauce until ready to use.

4. Add shrimp to boiling water mixture; cook, stirring occasionally, until shrimp turn opaque, 3 to 4 minutes. Using a spider skimmer or slotted spoon, transfer shrimp to a rimmed baking sheet. Spread in an even layer, and let stand until cool enough to handle, 20 to 30 minutes. Serve with dipping sauce and lemon halves. Shrimp and sauce can be refrigerated in separate airtight containers until ready to serve, up to 3 days.

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