2 Pounds of Turtle Meat (cubed)
3 Bay leaves
2 Sticks Butter (unsalted)
1/2 Tsp. Oregano
Cup All Purpose Flour
1/2 Tsp. Thyme
1 Cup Celery (diced)
1 Tsp. Course Black Pepper
2 Cups Yellow Onions (diced)
1 Shot Dry Sherry
1 1/2 Cups Tomato Puree
3 Tbs. Minced Parsley
1 Quart Beef Stock
Juice of One Lemon
6 Hard Boiled Eggs (chopped fine)
Salt and Pepper to Taste

INSTRUCTIONS

In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.

8 Trout fillets (skinned)
1 Stick of butter (1/4 Pound)
1 Cup flour
1 Juiced Lemon (keep juice)
2 Teaspoons of salt or to taste.
¼ Cup of chopped parsley (Flat leaf preferably)
3 Teaspoons of red pepper or to taste.
½ Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)

INSTRUCTIONS

Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.

1 cup mayonnaise
1 tablespoon minced onion, or shallots
1 tablespoon capers
1 teaspoon vinegar
1 tablespoon chopped sweet pickles
1/2 teaspoon prepared mustard
1 hard boiled egg, finely chopped

INSTRUCTIONS

Combine all ingredients and mix well. Chill in covered dish until ready to use. Serve with almost any fried fish.

COOKING TIP: If there is any leftover tartar sauce, it can be used on a salad.

1 small onion, diced
3 stalks celery, finely sliced
3 tablespoons butter
2 1/2 cups peeled sweet potatoes, diced
2 quarts chicken broth
Pinch of cinnamon
1/2 pound andouille sausage, casings removed and coarsely chopped
1/4 teaspoon cayenne or to taste
Pinch of nutmeg
3 drops hot sauce or to taste
1/4 teaspoon white pepper or to taste
Salt to taste

INSTRUCTIONS

Melt butter and saute onion and celery until translucent and celery is tender. Add potatoes and cover with chicken broth, then cook over medium heat for 15 minutes. Add 3 cups chicken broth and simmer until potatoes are tender.
In the meantime, saute 1/2 pound andouille sausage until it begins to brown. Remove from heat. When sweet potatoes are tender, puree the mixture in batches in a food processor. Return to pan, add the sauteed sausage and more broth or water if necessary to make a velvety smooth consistency. Add cinnamon, nutmeg, cayenne, hot sauce, white pepper and salt. Simmer over low heat for 20 minutes. Verify seasoning and serve piping hot with chopped parsley. Serves 6.

4 Flounders (1-1/2 Pound Each)
2 garlic cloves (minced)
1/2 lb lump crab meat
1/2 cup celery (finely diced)
1/2 lb shrimp (small)
3 TBL. parsley (chopped)
1 egg (beaten)
1/2 cup green onions (sliced)
1 lemon (juice)
salt, black pepper, cayenne
1 cup bread crumbs
1 lb. butter (unsalted)
1 -1/2 cup white wine (dry)
1/2 tsp. paprika

INSTRUCTIONS

In heavy pan saute onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.

1 - 1/2 cup crawfish tails, cut in small pieces
2 slices stale bread, soaked in 1/4 cup milk
25 more or less, crawfish heads
2 tablespoons of well beaten egg
3 tablespoons butter or margarine
1/3 cup water, mixed with crawfish fat
1 medium onion, chopped
3/4 cup cracker crumbs
1 stick celery, chopped
1 more tablespoon butter
1 clove garlic, mashed
2 tablespoon Parmesan cheese
1 teaspoon salt
1/2 teaspoon red pepper

INSTRUCTIONS

Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean. Stir in the egg; add salt and pepper, set aside to cool.
In another saucepan, heat water, crawfish fat and remaining butter. Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth, then add crawfish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff crawfish heads with the mixture, then fry.
Coating for frying:
1/2 cup all-purpose flour 3 tablespoon milk
1 egg, mixed with . . 1/2 cup cracker meal or crumbs
INSTRUCTIONS
Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat.

COOKING TIP: Once crawfish bisque heads are coated for frying they can be chilled for many hours.

COOKING TIP: For stuffed crawfish bisque heads to be served in bisque, bake only 15 minutes in 350 degree oven. Add to bisque and heat through. Serve over cooked rice. Use about 4 stuffed heads per serving.

1 pound tender beef steak, cut 1/2 inch thick
Salt
Red pepper
1/4 cup cooking oil
1 medium onion, finely sliced
Water

INSTRUCTIONS

Season steak with salt and pepper. In a heavy bottomed skillet, place meat in cold oil over medium heat and cook until most of the liquid has cooked out. Turn meat, add 1 tablespoon water and cook until meat starts frying, then turn meat and add water. Continue with the process of turning, frying and adding water until meat is tender. Add onion, cook until tender. Add a little water; this makes a sauce rouille, or rusty gravy. Serve with cooked rice or creamed potatoes.

COOKING TIP: The idea of using cold fat to start cooking steak or any meat will tenderize meat.

4 cups cooked rice
8 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1/2 teaspoon cornstarch
Salt, black pepper, cayenne pepper to taste
1 pound peeled and deveined medium-size shrimp (raw)
1 cup green onion, chopped fine cup parsley, chopped fine

INSTRUCTIONS

Cook rice while making jambalaya (or use leftover rice). Melt butter in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.

1/2 pound fresh shrimp, peeled, deveined and washed
1/2 teaspoon sugar
1 bay leaf
1 small piece of bell pepper, cut fine
1/4 lemon
1/8 teaspoon sweet basil
1 - 1/2 cups water pinch nutmeg
1 - 1/2 tablespoons cooking oil
1 small piece of bayleaf
1 small onion, chopped
1/8 teaspoon red pepper
1 clove garlic, mashed
1/2 teaspoon cornstarch
1 cup whole tomatoes, fresh or canned
A small amount of green onion
1/2 cup tomato sauce
Liquid from boiled shrimp

INSTRUCTIONS

In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid.
Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt to taste. Cook a few minutes more.
Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion. Serve with cooked rice.

COOKING TIP: For improved flavor, cook shrimp, and make sauce, but do not add shrimp to sauce until ready to serve, chill. Be a guest.

8 ounces shrimp, peeled and deveined
8 ounces artichoke heart quarters, drained
1 large potato, diced
8 ounces fresh mushrooms, chopped
2 green onion tops, chopped
1/2 cup yellow onion, chopped
1 tablespoon garlic, chopped
4 ounces sweet peas, drained
1/4 pound margarine
2 tablespoons salt
2 tablespoons white pepper
1/4 cup white wine

INSTRUCTIONS

Fry potatoes until tender. Set aside. In a 12-inch skillet melt margarine and combine with yellow onions, garlic and mushrooms. Saute until vegetables begin to get tender. Add shrimp and artichoke quarters and saute until shrimp are 75 percent cooked. Add remaining ingredients and saute until shrimp are done (about 5 minutes) and remove from heat. Serves 3 to 4.