Seafood

Instructions

1. Place fish in a single layer in a shallow dish and cover with milk. Cover and chill for 1 hour.
2. Add fish fry or cornmeal with the next 4 ingredients (if you are just using cornmeal) to a shallow dish.
3. Remove fish fillets from refrigerator and let stand at room temperature for 10 minutes.
4. Remove from milk, allowing excess to drip off. Sprinkle fillets evenly with 1 tsp of salt.
5. Dredge fish in cornmeal or fish fry mixture, shaking off excess.
6. Pour oil to a depth of 1 1/2 inches into a large skillet. Heat to 350F. 
7. Fry fillets in batches about 3-4 minutes on each side or until golden brown.
8. Drain on wire racks over paper towels.

Instructions

1. Melt butter in a heavy saucepan.
2. Add onions, celery, and bell pepper.
3. Cook 10 minutes until clear.
4. Add Flour. Blend in well. Cover and cook 15 minutes stirring occasionally adding parsley and crawfish tails.
5. Cover and cook 20 minutes, stirring often.
6. Add cream, cheese, peppers, and garlic. Mix well.
7. Cover and cook on low heat 20 minutes, stirring occasionally.
8. Cook noodles, drain, and add to sauce. Mix thoroughly.
9. Pour into a 3-quart buttered casserole dish. Sprinkle with Parmesan cheese.
10. Bake at 350F for 12 minutes.

Instructions

1. Melt butter in large skillet and add garlic, green onions, bell pepper and mushrooms.
2. Saute lightly but do not brown.
3. Add crabmeat and toss gently until heated through.
4. Sprinkle with parsley and lime juice.
5. Serve in chafing dish with Wheat Thins or over a grilled or broiled filet of fish.

Instructions

1. Saute green onions in butter in a heavy saucepan until tender. 
2. Add flour, stirring until smooth.
3. Cook 1 minute, stirring constantly.
4. Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
5. Add corn and stir in hot sauce.
6. Add Old Bay seasoning.
7. Add salt and pepper to taste.
8. Stir in crab meat last.

Instructions

1. Combine Cajun seasoning, pepper and parmesan in a bowl.
2. Brush tuna with mayo and sprinkle spice mixture over steaks.
3. In a large skillet, heat olive oil, cook tuna (sear), and remove fish.
4. In the same pan, add chicken stock, and garlic. Bring to a simmer, scrape up the bits on the bottom, and lower the heat.
5. Add lemon juice, pepper, onions, hot sauce, salt and whisk in butter.
6. Serve over fish and mashed potatoes.

Instructions

1. In a large skillet, melt butter with olive oil.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add wine or broth, salt, red pepper flakes, and plenty of black pepper. Bring to a boil and simmer.
4. Let wine reduce by half, about 2 minutes.
5. Simmer shrimp shells and use extra wine about 10 minutes.
6. Add 1/2 cup of pasta water after adding wine to the shells and add 1-2 tbsp more of butter.
7. Pat shrimp dry and season with salt and pepper.
8. Add shrimp to skillet and sauté just until they turn pink, about 2-4 minutes.
9.  Combine wine reduction to the shrimp skillet and remove from heat.
10. Stir in the parsley and lemon juice and serve over angel hair pasta and garlic bread.

Instructions

1. Cut corn from cobbs. Here you can add potatoes from the boil for a more filling soup. Dice potatoes in cubes.
2. Sauté green onions in butter.
3. Add cream cheese, stir well.
4. Add soups, corn, potatoes (optional) and Rotel.
5. Stir in crawfish tails, crab boil, and season to taste with Tony Chachere's 
6. Add half and half and cook on medium heat 20-25 minutes. 
7. Serve with French bread and salad.

Instructions

1. Sauté vegetables in butter.
2. Dilute flour in small amount of water and add to vegetables along with Velveeta, milk, and crawfish.
3. Simmer 30 minutes.
4. Boil noodles, drain, and rinse.
5. In large bowl, pour mixture over cooked noodles and mix well.
6. Pour into a large casserole dish and top with cheddar cheese and Parmesan cheese.
7. Bake at 350 until bubbly and cheese is melted.

Instructions

1. Scald and clean crawfish or use already boiled crawfish from a boil.
2. Save and clean heads.
3. To make stuffing for heads, grind together cleaned crawfish tails (meat only), onion, bell pepper, parsley, green onions, and toasted bread.
4. Add raw eggs, salt, red and black pepper and mix well.
5. Stuff clean heads with mixture and layer in a large roaster.
6. Make roux and add tomato sauce, salt, red and black pepper. 
7. Add hot water to desired consistency for gravy. Here you can toss in a couple pounds of cleaned crawfish tails also for more meat and let simmer 15 minutes.
8. Pour roux mixture over stuffed heads.
9. Bake in oven for 1 hour or until onions and bell pepper in the stuffing are cooked.
10. Serve over hot rice.

Instructions

1. Make your Roux with flour and oil (not too brown).
2. Add onions, bell pepper and garlic and tomato puree. 
3. Cook until onions and peppers are tender.
4. Put this in a pot with water or the chicken broth and water combination.
5. Add salt, black pepper, and red pepper.
6. Cook slowly until it is done.
7. Add filet fish and cook slightly until it is done.
8. Add parsley and green onions just before serving.
9. Add 2 tbsp of wine if desired.

Ingredients

1. Cut shrimp lengthwise and spread.
2. Sprinkle with salt and pepper.
3. Coat with cornstarch.
4. Combine sherry and soy sauce in a small bowl; add shrimp, stir to coat.
5. Combine flour, baking powder and eggs, in a separate bowl, stirring until smooth.
6. Dip each shrimp in egg batter and deep fry 3-4 minutes on each side until brown.
7.  Drizzle lemon juice from wedges on top of shrimp if desired.

Instructions

1. Toss shrimp with salt, pepper, Cajun seasoning and Oregano, coat well.
2. Heat a large skillet over medium high heat and drizzle bottom of pan with Olive Oil.
3. Add shrimp and cook for 2 minutes.
4. Flip shrimp over and cook another minute or two.
5. Then remove to a plate and set aside.
6. Drizzle pan with a little more Olive Oil, add sausage and brown until nicely caramelized, about 4-5 minutes.
7. Remove to plate and set aside.
8. Add pasta to salted boiling water and cook until al dente.
9. Lower heat to medium and add a bit more Olive Oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt.
10. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can.
11. Add the garlic and cook until fragrant, about 30 seconds.
12. Add crushed tomatoes, chicken broth and heavy cream.
13. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple of minutes.
14. Once simmering, add Parmesan and stir into sauce.
15. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2-3 minutes.
16. Salt and pepper to taste and then lastly, add the shrimp.
17. Serve with chopped Parsley.

Instructions

1. Combine the paprika, brown sugar, oregano, garlic powder, cumin, cayenne pepper and salt in a small bowl; mix until well combined.
2. Sprinkle the spice rub evenly over both sides of the tilapia fillets.
3. Heat the olive oil over medium-high heat in a large non-stick pan.
4. Cook the fillets for 2-3 minutes on each side until reddish-brown on the outside and flaky on the inside.
5. Serve immediately with lime wedges.

Instructions

Cook Grits and Bacon:

1. Prepare the grits by boiling chicken stock in a pot over medium-high heat, and slowly add in the grits, whisking quickly as you go to avoid clumping.
2. Reduce heat to medium-low and allow grits to cook until they are tender (about 5 minutes).
3. In a large pan cook the diced bacon until crispy then set aside onto paper towels to absorb grease.
4. Reserve half of the bacon grease in a bowl and leave remaining drippings in the pan for shrimp.
5. Into the cooked grits, add the heavy cream, cream cheese, and butter. Then add the cheeses and stir until cheese has melted. Season with seasoned salt and pepper as needed. To thin out the grits to your liking, add a splash more of cream or chicken stock. Cover and keep warm while preparing shrimp.

Prepare Shrimp and Pan Sauce:

1. Toss the shrimp in a few dashes of olive oil then season your shrimp liberally with cajun seasoning, coating well on all sides. Reserve 1/2 tsp of cajun seasoning to add into your pan sauce.
2. Cook the seasoned shrimp in the bacon grease over medium high heat. Cook them on both sides, flipping only once, until they are no longer opaque, about 4 minutes total.
3. Remove the shrimp and tent with foil. You may need to cook them in batches to avoid overcrowding the pan, if so, reserve the bacon grease.
4. In the same pan, add butter, garlic, green onions and cook until butter melts and garlic is fragrant about 2 minutes. Add 1/2 tsp cajun seasoning, red pepper flakes, and Calibrian peppers and their oil. Cook for another minute.
5. Add chicken stock and scrape up any brown bits from the pan. Add lemon, Worcestershire and cream. Whisk until it comes together as a sauce. Taste and adjust with salt and pepper as needed.
6. Place the shrimp back in the pan, add the parsley then toss to coat and another splash of lemon juice over the shrimp. 
7. Serve by spooning grits into each bowl then top with shrimp, spoon over the pan sauce, and finish off with crisp bacon.