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.

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

INSTRUCTIONS

Lightly season the shrimp with salt and cayenne, and saute in butter and olive oil until pink. Remove from heat and pour in brandy. Return to burner and tilt the pan to flame the brandy. Transfer the shrimp to a warm bowl. Add shallots and tomatoes to the pan and pour on the vermouth. Cook for a few minutes over medium-low heat until liquid is reduced by half. Add saffron-cream and chopped fresh basil. Bring to a boil. Simmer several minutes until creamy, then toss in shrimp and crabmeat or crawfish and heat through. Check seasoning and serve with pasta, rice or zucchini noodles. Serves 6 to 8.

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

INSTRUCTIONS

for Roux
1 – 1/2 cups cooking oil
1 – 1/2 cups flour

Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:

INSTRUCTIONS

for Gumbo
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10 – 15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6.

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

INSTRUCTIONS

Season pompano with salt and pepper, put in covered dish in refrigerator for 2 or 3 hours.
Cook onion and celery in butter over low heat, stirring, until tender. Stir in the flour, blend well, add milk, cook and stir until mixture thickens. Pour mixture in a bowl. Let cool.
To the cooled mixture, combine with ginger, egg, cracker crumbs, parsley, green onions, and wine. Beat well and fold in the crabmeat. Divide the fish into 2 equal parts, place half on buttered pieces of paper or foil. Spoon crabmeat filling over each and spread evenly. Place other halves of fish over filling, squeeze lemon over the top, then dot with butter.
Fold paper or foil over, seal all around, crimp the edges together to make the package air tight.
Arrange the papilottes on a baking sheet, and bake in 350 degree preheated oven for 20 to 25 minutes. Serve fish in their envelopes, garnish with lemon wedges.
COOKING TIP: Multiply for larger quantities. Be a guest at your own party, make ahead, chill, then bake when ready to serve.
COOKING TIP: Any tender fish fillet can be used such as flounder or your choice of tender fish.

1 Pound Crab Meat (White & Claw Mixed)
6-8 Empty hard shell crab shells
2 Tbs. Strained Lime Juice
4 Tbs. Melted Butter
3 Dashes Angostura Bitters
1 Tbs. Chives
2 Tbs. Lean Bacon, Minced Fine
1 Cup Cream
4 Dashes Tabasco Sauce
Salt and Pepper to Taste
1/2 Cup Fine Bread Crumbs
3 Slices of soft Bread

INSTRUCTIONS

Figure two parts crab meat to one part soft bread. Moisten bread with cream and bitters mix. Saute garlic, shallots and pepper, with bacon. Mix everything thoroughly, stuff shells previously coated with olive oil. Cover with fine bread crumbs, dot with butter or olive oil, brown around 375 Fahrenheit. Seasoning is always to taste, of course; but these are better if a little peppery.

4 Dozen Raw Oysters
4 Large Cloves of Garlic (minced)
3 Packages chopped frozen spinach
2 Ounces of Pernod or Absinthe
3 Bunches of Green Onions (chopped)
2 Heaping tsp. Anise seed
2 Bunches Flat Parsley (chopped)
3 Tbs. Dark Worchestershire Sauce
4 Ribs Celery (fine dice)
3 Tbs. White Worchestershire Sauce
2 Ounce can Anchovies (mashed to paste)
1 1-2 Cups of bread crumbs
1/2 Pound of butter
1/2 Cup Parmesan Cheese (grated)
Salt, Red & Black Pepper to taste

INSTRUCTIONS

Thaw out spinach and squeeze out excess water with hands. Melt butter and saute celery for 5 minutes, add green onions and saute for an additional 2 minutes, and then add parsley and garlic and cook 2 more minutes. After these greens are wilted, stir in drained spinach. (no need to cook spinach any further) Remove pot from stove and add anchovies, Pernod, anise seeds, dark and white Worcestershire sauce, seasonings, parmesan cheese and bread crumbs. Blend thoroughly and place a heaping tablespoon on top of the oyster. Mixture should be stiff because oyster will shed some water. Bake 15 -20 minutes in a 350 oven.

2 tablespoons fresh butter
2 tablespoons green onions, sliced
1 tablespoon dry shallots, minced
1/4 tablespoon garlic, minced
1/2 cup white wine
Juice of 1/4 lemon
1 3/4 cup medium bechamel sauce
1 1/2 tablespoons fresh dill (1 tablespoon dried)
1 1/2 pounds fresh boiled crawfish tails
Salt to taste
Pinch cayenne pepper
18 oysters, shelled

INSTRUCTIONS

Saute onions, garlic and shallots in butter for 2 minutes without browning. Add wine and lemon juice, reduce by half. Add bZchamel sauce and dill and reduce by another third. Add crawfish tails and simmer 10 minutes. Salt to taste and add a pinch of cayenne pepper.
To serve put mixture on oysters and place on rock salt. Sprinkle with freshly Grated parmesan cheese and bake in 350 degree oven until cheese is golden. Garnish with a boiled crawfish and serve. Serves 6.

24 oysters with liquid
2 cups onions, chopped
1 quart fish stock
12 ounces heavy cream
1 cup flour
1/2 cup margarine
1 teaspoon parsley, chopped
Salt and pepper to taste
2 cups diced potatoes, boiled

INSTRUCTIONS
Saute onions and 1/4 cup margarine 2 to 3 minutes. Add oysters and liquid and simmer 4 to 5 minutes. Add fish stock and bring to a boil. Reduce heat and simmer for about 8 minutes. Mix flour with margarine. Add to mixture for thickness. Simmer for 6 minutes. Add cream, parsley and potatoes; simmer for 3 minutes. Salt and pepper to taste. Serves 10 to 12.