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Reply
| | From:  Genie· (Original Message) | Sent: 1/28/2008 4:11 AM |
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:30 AM |
South Louisiana Shrimp Remoulade
3 dozen 21 to 25 count shrimp, peeled and deveined
2 quarts cold water
1 diced onion
1/2 cup diced celery
3 bay leaves
1/4 cup lemon juice
1 sliced lemon
4 tablespoons salt
2 tablespoons cracked black pepper
In a four quart stockpot, over medium high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately three to five minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to overcook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. This may be done the night before.
For Sauce:
1 1/2 cups heavy duty mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tablespoons finely diced garlic
1/4 cup finely chopped parsley
1/2 tablespoon lemon juice
salt and cracked black pepper to taste
In a two quart mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place 6 shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:31 AM |
Crawfish Maque Chou
1/2 cup olive oil
1 cup chopped onions
3/4 cup chopped bell peppers
1 tablespoon dried parsley or 1 cup chopped fresh parsley
4 cups corn cut and scraped off the cob or canned whole kernel corn, drained
1 cup dry white wine
1 cup water
1 teaspoon finely chopped garlic
salt and cayenne pepper to taste
1 tablespoon steak sauce
2 pounds crawfish tails, peeled
Heat the olive oil in a large frying pan over a medium fire, then cook the onions, bell peppers, and parsley, stirring until the onions are clear and the peppers are cooked. Add the corn and stir real well, then add the wine, water and garlic. Stir in the salt, cayenne, and steak sauce, reduce the fire to low, cover, and cook until the corn is done, about 20 minutes. Add the crawfish and bring to a boil. Lower the fire and cook for 10 to 15 minutes.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:33 AM |
Soft Shell Crabs Broussardville
1 pound margarine
6 medium soft shell crabs
Cajun seasoning blend
sliced French bread
Bordelaise sauce
pesto sauce
Bordelaise Sauce:
margarine
2 tablespoons olive oil
7 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
Pesto Sauce:
2 cups fresh basil
4 cloves garlic, minced
1 cup walnuts
1 cup olive oil
1 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
salt and ground pepper to taste
In a food processor, chop basil, garlic and walnuts. With it running, slowly add olive oil in a steady stream. Add cheeses, salt and pepper and pulse the mixer a couple times. Set aside. Dredge the cleaned crabs in margarine and place in a hot skillet. Add about 1/3 of the margarine and saute crabs about 2 to 3 minutes per side. Season to taste with blend during the sauteing. Remove the crabs and place on warm platter, add all ingredients for Bordelaise except the parsley, saute 3 to 4 minutes, remove from heat and add parsley. Lay slices of French bread on the plate, cover with Bordelaise, add crabs and top with pesto, season to taste.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:35 AM |
Crawfish Boil
10 pounds LIVE crawfish
2 large onions
1 bunch celery
4 ears sweet corn
4 medium sized red potatoes
1/4 cup salt
1/8 cup black pepper
4 to 6 whole bay leaves
1/8 cup Cheyenne pepper
water or broth
Tabasco sauce to taste
Place onions, potatoes, celery, corn, salt, black pepper, Cheyenne pepper and bay leaves in large pot, 20 quart recommended; and fill to 3/4 full with water or broth. Bring pot to a full rolling boil. While pot is coming to a boil, repeatedly soak crawfish alternately with salted water and plain water for about five minutes each until water is clean when drained. When pot is at a full rolling boil, add crawfish and cover until the pot returns to a full rolling boil. Continue Cooking for 5 to 7 minutes until crawfish are done. Be careful not to overcook these. Drain pot and pour cooked contents onto a platter. Add Tabasco sauce according to taste.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:44 AM |
Shrimp Creole
1 cup flour
1 cup oil
3 pounds raw peeled and deveined shrimp
1 large can of tomato sauce
2 cloves chopped garlic
2 small cans of tomato paste
2 cup chopped onion
2 bay leaves
2 tablespoons chopped parsley
3 teaspoons salt
1 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped onion tops
1/2 teaspoon black pepper
1/2 cup bell pepper
6 cups of water
Make a roux. Add onions, celery, bell pepper and garlic and cook until soft. Add tomato sauce, tomato paste, and remaining spices. Mix well and cook about 5 minutes. Add bay leaves, 6 cups of water and let simmer for about 90 minutes. Add 3 pounds shrimp and cook for 15 minutes. Add parsley and onion tops and cook for 5 minutes. Remove bay leaves. Serve hot over fluffy rice.
Roux, pronounced roo, is the basic ingredient of gumbo, etoufee, sauce piquante and stew. It contains an equal mixture of oil and flour that is browned and used as a thickening base for many Cajun dishes. It not only thickens, but also accounts for the different and quite distinct flavor of the dish.
1 cup of flour
1 cup of oil
Heat the oil in a heavy, thick pot or skillet. Add flour and stir constantly over a low heat until dark brown. The trick is to get it dark brown but not burned. If it burns, it will smell scorched, throw it out and start over. Warning: The roux will be extremely hot and can cause a serious burn. Please be careful when handling it and try not to get any on you.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:46 AM |
Crab Cakes with Creole Honey Mustard Sauce
6 slices white bread, crusts removed
2 eggs
1/4 cup heavy cream
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1 teaspoon Cajun spice mix, or see directions
salt, to taste
1 teaspoon garlic, minced
1 pound crab meat, picked clean
4 green onions, minced
4 slices smoked bacon, cooked, crumbled
2 cups dried bread crumbs, for coating bowl
vegetable oil, for frying
Creole Honey Mustard Sauce:
1 tablespoon vegetable oil
1 tablespoon green peppercorns, crushed
1 tablespoon freshly ground black pepper
1 shallot, minced
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
6 tablespoons mayonnaise
6 tablespoons sour cream
1 tablespoons honey
Crabcakes:
Tear up the bread slices and grind in a blender or food processor. Add eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl and add all the remaining ingredients except the dried Crab cakes, oil and sauce. Form into small cakes about 1 to 2 inches in diameter. Carefully coat them with the dried bCrab cakes Heat a large skillet or saute pan with 1/2 inch of vegetable oil over medium heat and fry some of the cakes until golden brown on both sides. Place in a 200F oven to keep warm. Repeat until all cakes are fried. Makes 24 cakes, serves 12 as an appetizer.
Creole Honey Mustard Sauce:
In a small non reactive saucepan over medium heat, heat the oil and saute the peppercorns, pepper, and shallots for about 3 minutes or until the shallots are translucent. Add the white wine and simmer until the wine has almost completely evaporated. Let cool. Add the remaining ingredients and check the seasoning. Makes about 1 1/2 cups.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:46 AM |
Cajun Fried Fish
2 pounds of fish fillets
3 eggs
1/2 cup milk
1/2 cup beer
3 tablespoons yellow mustard
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon Tabasco
1 pound fine yellow corn flour
1 quart cooking oil
1 teaspoon cayenne pepper
Thoroughly mix eggs, milk, beer, mustard, Tabasco and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak; 1 hour in refrigerator or longer. Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375F. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don't over fry it. Place on paper towels to soak up oil. You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs. Serves 4.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:47 AM |
Red Snapper Creole
5 pounds red snapper, dressed
oil as needed
1 bunch green onions, chopped
2 medium onions, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 bay leaves
1 8 ounce can tomato sauce
1/2 can tomato paste
5 to 6 teaspoons flour
water
Cajun seasoning to taste
Preheat the oven to 350F. Oil a broiler pan. Mix together the onion tops, onion, bell pepper, garlic and crumbled bay leaves and put them on top of the oil. Put the fish on top of the vegetables. Mix the flour in the water, then add the tomato sauce, tomato paste and the Cajun seasoning. Pour on top of the fish but let it spill around the sides of the fish. Bake an hour and a half.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:31 PM |
Catfish Frangelica a'la Lafitte's Landing
Yield: 6 Servings
2 lb Catfish fillets 5-7oz ea
Salt to taste
Cayenne pepper to taste
Paprika for color
1/2 c Butter or margarine,melted
1/4 c Dry white wine
2 tb Lemon juice
1/4 c Pecan halves
2 tb Butter
-FRANGELICA BUTTER SAUCE-
1 c Heavy cream
3 tb Frangelica liqueur
1 c Butter cold chipped
Thaw frozen fish according to package directions.
Prepare Frangelica Butter Sauce.
Season catfish with salt & cayenne.
Pre-heat oven to 450 deg-F.
Sprinkle with paprika then place in baking dish.
Add melted butter, wine & lemon juice.
Bake uncovered in oven 5-7 mins. but DO NOT overcook!
Place on serving platter.
Top with Frangelica Butter Sauce & pecans sauteed in 2 Tablespoons butter.
FRANGELICA BUTTER SAUCE
Slowly reduce cream & Frangelica together in medium saucepan, suntil approximately 6 tb remains.
Slowly add butter, a few chips at a time while swirling pan constantly to incorporate butter into cream but DO NOT stir!
Continue swirling until all butter has been added.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:31 PM |
New Orleans Catfish
Yield: 6 Servings
2 lb Catfish fillets
1/2 ts Salt
1 ea pinch Black pepper
2 c Cooked rice
2 tb Onion minced
1 ea Garlic clove minced
1/2 ts Curry powder
6 ea Lemon slices thin seeded
1/4 c Butter
Parsley chopped
Cut fish into serving-size portions.
Place in a well-greased 13"x9"x2" baking dish then sprinkle with salt & pepper.
Mix rice, onion & curry powder; spread over fish.
Top with lemon slices and dot with butter.
Cover then bake in preheated 350 deg-F. oven 25-30 mins. until fish flakes easily.
Uncover last few minutes of cooking to allow for slight browning.
Sprinkle with parsley then serve.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:37 PM |
Bayou-Self" Crawfish Boil Here's a manageably sized crawfish boil that you can do on the stovetop. Ingredients 1/4 cup mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 teaspoons crushed red pepper
2 teaspoons whole cloves
1/4 teaspoon black peppercorns
6 bay leaves, crumbled
2 gallons water
3/4 cup salt
1/4 cup All That Jazz Seasoning
3 tablespoons paprika
2 tablespoons ground red pepper
12 small red potatoes (about 12 ounces)
4 onions, halved
4 lemons, halved
4 whole garlic heads
4 ears shucked corn, halved crosswise
6 pounds live crawfish
PreparationPlace first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes. Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done. Let stand 30 minutes. Drain; discard cheesecloth bag. Yield 4 servings (serving size: 1 1/2 pounds crawfish, 3 potatoes, and 2 corn halves) | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:09 AM |
Cajun Scallops 1 tsp. Olive Oil
1 Large Red Onion, thinly sliced and separated into rings
1 tsp. Cajun Seasoning
½ tsp. Ground Black Pepper
1 tsp. Butter
1 Garlic Clove
¾ Lb. Fresh Scallops
1 to 2 tsp. Hot Sauce
Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:11 AM |
Catfish Beignets With Zesty Tartar Sauce 1 ½ Lbs. Catfish Fillets
1 tsp. Salt
1 ¼ tsp. Old Bay Seasoning, divided
¾ Cup Frozen Diced Onion, Red and Green Bell Pepper, and Celery
1 ½ Tbsp. Oil, divided
1/3 Cup Beer (not dark)
¾ tsp. Active Dry Yeast
½ Cup 2% Reduced-Fat Milk
1 ¾ Cups All-Purpose Flour
2 Dashes Hot Sauce
3 Egg Whites
Vegetable Oil Zesty Tartar Sauce
Lemon Wedges (optional) Sprinkle fillets evenly with salt and 1/4 tsp. Old Bay seasoning. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan. Bake at 425° for 20 to 25 minutes or until fish flakes with a fork and is opaque throughout. Finely chop fish. Cook diced onion, bell pepper, and celery in 1/2 Tbsp. hot oil in a small skillet over medium-high heat, stirring often, 3 to 4 minutes or until tender. Cook beer in a small saucepan over medium-low heat 5 minutes or until a thermometer registers 105° to 115°. Remove from heat; add yeast, and let stand 5 minutes. Transfer yeast mixture to a large bowl; stir in vegetables, milk, flour, hot sauce, catfish, remaining 1 Tbsp. oil, and remaining 1 tsp. Old Bay seasoning. Cover and let rise in a warm place (85°), free from drafts, 30 minutes. Beat egg whites at medium speed with an electric mixer until soft peaks form. Fold into catfish mixture. Pour vegetable oil to a depth of 2 inches into a Dutch oven or electric deep-fat fryer; heat to 360°. Drop batter, by heaping tablespoonfuls, into hot oil; fry, in batches, 3 to 4 minutes or until golden brown, turning once. Drain on a wire rack over paper towels. Serve with tartar sauce and, if desired, lemon wedges. Note: Keep beignets warm in a 225° oven for up to 30 minutes. Zesty Tartar Sauce 1 Cup Tartar Sauce
1 tsp. Grated Lemon Rind
1 Tbsp. Fresh Lemon Juice
1/8 tsp. Ground Red Pepper Stir together all ingredients. Cover and chill until ready to serve. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 1:02 AM |
Cajun Shrimp
Yield: 4 Servings
Ingredients
1/2 Cup olive oil
2 Tablespoons cajun seasoning
2 Tablespoons lemon juice
2 Tablespoons fresh parsley;
-chopped
1 Tablespoon honey
1 Tablespoon soy sauce
Pinch cayenne pepper
1 Pound shrimp, uncooked;
-shelled and deveined
Instructions
Combine first seven ingredients in a 9" x 13" baking dish. Add shrimp and
toss to coat.
Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until
shrimp are cooking through,
stirring occasionally, about 10 minutes. Serve with fettucini and French
bread.
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