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Ingredients
  • 4 Redfish fillets skinless abt 5-8 oz ea
  • 2 teaspoons honey
  • 10 pats butter unsalted
  • 2 T olive oil, EVOO
  • 8 lemon slices, 1/4" ea.
  • 4 - 8 teaspoons Cajun blackening seasoning

Blackened Cajun Fish

“When the taste changes with every bite and the last bite tastes as good as the first, that’s Cajun.” Chef Paul…

(5 / 5)
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  • 1 pound boneless skinless chicken breast, cut into 1” pieces
  • 5 tablespoons olive oil, divided
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, not drained
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 (8.5 ounce) can whole kernel corn
  • 1 small zucchini, diced
  • 1 yellow squash, diced
  • 8 oz. sliced mushrooms, fresh
  • 1 pkt taco seasoning
  • 1/4 cup minced cilantro
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 cup shredded Mexican blend cheese

Tex Mex Chicken Vegetable Skillet

“Don’t mess with Tex-Mex!” I have been playing with this recipe forever. It is actually a take-off on my Cajun Shrimp,…

(5 / 5)
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  • 1 pound fresh salmon fillet(s)
  • 12 oz. pasta (I use Trio Italiano, i.e. Rotini, Shells, Penne)
  • 3 garlic cloves, minced
  • 1 ½ C whipping cream or half & half
  • 1 T flour, all-purpose
  • ½ C white wine, dry
  • 1 tsp lemon zest, grated
  • 5 oz. baby spinach, washed & stems removed
  • 2 T capers
  • 1 ½ tsp Cajun/creole seasoning (I use Chef Prudhomme’s Magic Salmon Seasoning)
  • 2 T butter, unsalted
  • ½ tsp salt
  • ¼ tsp black pepper

Creamy Smoked Salmon Pasta

“Eat for the body you want, not the body you have!” Anytime I come across a recipe that provides me the…

(5 / 5)
FeaturedCrawfishMonica View Ingredients
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  • 1 lb crawfish tails (packaged LA crawfish is preferred)
  • 12 to 16 oz pasta (Rotelli is traditional, use your favorite shape)
  • 6 T butter, unsalted
  • 2 or 3 large shallots, chopped
  • 6 garlic cloves, minced
  • 1 T Creole seasoning
  • ¼ t cayenne pepper
  • ¼ C dry white wine
  • 2 C heavy cream (or half & half)
  • 1 T lemon juice
  • ¼ C parsley, chopped
  • 1 C Parmesan cheese, grated
  • 4 to 6 oz baby spinach, stems removed

Crawfish Monica Florentine

“Money can’t bayou love but it can bayou crawfish!” Once about every two or three years I come across a recipe…

(5 / 5)
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Ingredients
  • Cedar plank(s)
  • 2 Salmon fillets, 8oz ea
  • 2 T Olive oil
  • 4 Butter pats
  • 4 Lemon slices
  • 1 tsp Chef Paul Prudhomme's Magic Salmon Seasoning

Cedar Plank Smoked Salmon

“Healthy food, healthy life!” I had successfully cold-smoked salmon on a small wood-pellet smoker several years ago but this was my…

(5 / 5)
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  • 12 oz. thin spaghetti pasta
  • 12 oz. crawfish tail meat, frozen, cleaned
  • 12 oz. shrimp, medium, frozen or fresh
  • 1 can (10oz.) condensed cream of mushroom soup
  • 1 can (10oz.) condensed cream of shrimp soup
  • 1 cup white mushrooms, fresh, chopped
  • 1 tsp olive oil
  • 1 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 2 cups white cheese, grated or shredded (I used Italian blend), divided
  • 1 can (14oz.) diced tomatoes, drained (I used fire roasted w/garlic)
  • 1 tsp parsley flakes, dried

Crawfish & Shrimp Baked Spaghetti

“laissez les bon temps rouler … Cajun French for Let the good times roll.” It’s funny how your tastes change as…

(5 / 5)

Grilled Flank Steak

“You have no idea what’s at steak here!” I am always surprised, if not amused, at the number of people that…

(5 / 5)
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  • 1 T olive oil
  • 2 garlic cloves, minced
  • ½ tsp crushed red pepper flakes
  • ½ cup dry white wine
  • 2 cans (6 oz. ea.) chopped clams, drained, juices reserved
  • 1 cup mushrooms, chopped
  • Grated zest and juice of 1 lemon
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • ½ lb Pappardelle pasta
  • 1 tsp unsalted butter
  • 2 T fresh or dry chopped parsley
  • 1 T grated Parmesan & Romano cheese (optional)

Clams Pappardelle

“Life is a combination of magic and pasta.” F. Fellini The real Italian version of this recipe probably has a few more…

(5 / 5)

Cajun Smoked Chicken Halves

“Life is better with chickens around.” Obviously, this recipe can apply to any cut of chicken (including whole) as long as…

(5 / 5)
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Ingredients
  • 4 catfish fillets about 5 oz each, no skin or bones
  • 2 eggs, beaten
  • Creole seasoning (I prefer Prudhomme’s Magic Salmon Seasoning)
  • salt
  • black pepper
  • garlic powder
  • rosemary, ground (optional)
  • 1 cup pecans, finely chopped
  • paprika

Baked Creole Pecan Crusted Catfish

“Do you pronounce it PUH-KAHN or PEA-CAN?” Pecan Crusted Catfish is a standard entrée in most New Orleans restaurants and once…

(5 / 5)
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