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INGREDIENTS
2 pounds shrimp (21 to 25 count) peeled and deveined. Use 6 to 8 shrimp per person
1 pound lump crabmeat or crawfish tails
1 tablespoon butter
1 tablespoon olive oil
Salt and cayenne pepper
1 ounce brandy
2 dry shallots, finely chopped
2 ounces vermouth
2 ripe tomatoes, peeled, seeded and diced
1/2 bunch fresh basil
1 cup cream, scalded with a pinch of saffron threads
INGREDIENTS
1/2 lb. or more filet of catfish, trout or redfish
2 lbs. shrimp, peeled and deveined
1/2 pint of shelled oysters
2 cups chopped onion
1 cup chopped celery
Gumbo File
1/2 teaspoon finely chopped parsley
1 gallon water
4 cloves minced garlic
salt, black and red pepper to taste
INGREDIENTS
2 Eggs
½ cup each, shallots & celery
4 Tablespoons paprika
4 cloves garlic
2 Teaspoons salt
5 stalks parsley
½ cup Creole mustard
¼ cup tomato catsup
1-½ pints of vegetable or olive oil
3 bay leaves
½ cup vinegar
2 Tablespoons horseradish
1 lemon
4 shots of Tabasco or to taste
INGREDIENTS
6 Redfish Fillets (8 - 10 ounces)
2 cups Half & Half Cream
2 eggs
1 cup of flour
2 tsp. White Pepper
3/4 cup Cracker Meal
2/3 cup Parmesan Cheese
1/2 teaspoon Paprika
2 tablespoons Oregano
1 tablespoon Basil
2 tablespoons Parsley
1/2 teaspoon Cayenne Pepper
1 cup Olive Oil
1/4 pound Butter (unsalted)
2 Lemons, cut in wedges, for garnish
Ingredients
2 - 3 pounds redfish
Hot sauce
Marinate redfish in hot sauce for 1 hour or more.
INGREDIENTS
6 Red Snapper Fillets (8 oz.)
1/2 Pound Mushrooms sliced
1 Tbls. Minced Shallots
1 Cup Half-and- Half
3 Tbls. Butter
1/4 Cup Pernod
2 Cups Fish Stock
1/2 Stick Butter cold sliced
Salt and Pepper to Taste
1/2 Cup White Wine
INGREDIENTS
4 (8 -10 oz.) fillet of Red Snapper or similar fish
3 lemons or limes
1 cup of pine nuts
1 pound of butter
2 tablespoons of flour
1 onion
1 ounce of bread vrumbs
1 tablespoon salt
2 tablespoon fresh cracked black pepper
INGREDIENTS
1 pound dried red beans or kidney beans
1 large hamhock from left over ham, or sausage
2 tablespoons margarine or ham fat
1 large onion, finely chopped
1 or 2 clove garlic, finely minced
1 teaspoon salt
1/4 teaspoon red pepper
1 small piece bay leaf
1/2 teaspoon oregano powder
2 large ripe tomatoes or canned whole tomatoes
INGREDIENTS
2 1/2 or 3 pound pork shoulder roast
4 tablespoons cooking oil
1 tablespoon prepared mustard
salt and red pepper to taste
1/4 cup all-purpose flour
1 clove garlic, chopped
INGREDIENTS
1/2 cup crabmeat
1/2 shell of a beaten egg
1 pound fillet of pompano
1/2 cup cracker crumbs
4 tablespoons butter
salt and red pepper to taste
1 small onion, chopped fine
1/4 teaspoon ground ginger
1 stick celery, chopped fine
1 teaspoon chopped green onion
2 tablespoons flour
1 teaspoon chopped parsley
1/2 cup milk
2 pieces of parchment paper or aluminum foil
1 tablespoon sherry wine (optional)
juice of a half a lemon
