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…
Ingredients
- 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…
Ingredients
- 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…
Ingredients
- 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…
Ingredients
- 1 cup Blue Plate® Mayonnaise (or your brand)
- 1/4 cup chili sauce (or, if preferred, Sriracha sauce)
- 2 tablespoons ketchup
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon minced garlic
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Spicy Cajun Comeback Sauce
“Y’all come back now, ya hear!” This according to Google, “Comeback sauce is a classic Southern sauce that originated in Jackson,…
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…
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…
Ingredients
- 2 (8oz. ea.) cans whole oysters, drained
- ¾ cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 large eggs, beaten
- 1 T milk
- 1 cup panko bread crumbs
- 2/3 cup grated Parmesan-Romano cheese
- ¼ cup minced dry parsley
- ½ tsp garlic salt
- 1 ¾ tsps Creole Seasoning, divided (I use Prudhomme’s Magic Salmon Seasoning)
- 1 (8oz.) can whole oysters, drained
- 6 T all-purpose flour
- 1 pinch of salt
- 1 pinch of black pepper
- 1 large egg, beaten
- ½ T milk
- ½ cup panko bread crumbs
- 5 T grated Parmesan-Romano cheese
- 1 T minced dry parsley
- ¼ tsp garlic salt
- 1 tsp Creole Seasoning, divided (I use Prudhomme’s Magic Salmon Seasoning)
Crispy Creole Baked Oysters
“When we want to impress someone, the first thing we do is feed them.” Chef Paul Prudhomme Oysters have long been…
Ingredients
- 1 pound medium shrimp, peeled and deveined (thawed or fresh)
- 12 ounces Cajun flavor sausage
- 1 or 2 medium size zucchini, sliced
- 1 or 2 medium size yellow squash, sliced
- 4 to 6 asparagus spears, sliced into thirds
- 1 cup cherry tomatoes, sliced
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
Cajun Shrimp, Sausage & Vegetable Stir-Fry
“You don’t need a silver fork to eat good food.” Paul Prudhomme This is a simple, quick & easy recipe that…
Ingredients
- 5 - 6 Catfish fillets
- 6 - 8 oz bag of fresh spinach, pre-washed
- 3 T unsalted butter sliced
- 1 C shredded Colby Jack cheese
- 1/2 C light mayonnaise
- 1/2 C sour cream
- 1/2 C grated Parmesan cheese
- 2 cloves minced garlic
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Paul Prudhomme Magic Salmon seasoning
- 1/2 tsp Adobo seasoning
- 1/4 tsp white pepper
- 1/4 tsp sea salt
- 2 1/2 T chopped sun-dried tomatoes (optional)
Creamy Baked Catfish Florentine
“The catfish is plenty good enough fish for anyone.” – Mark Twain I prepared this dish tonight for dinner for the…
Ingredients
- 1 pound turtle meat (may substitute veal or lean sirloin)
- 1-2 quarts water/seafood stock
- ½ cup high-heat cooking oil
- ½ cup flour
- 1 large yellow or white onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 2 Tbsps tomato paste
- 2 cans of diced tomatoes
- 8 cloves garlic, minced
- 3 Tbsps Worcestershire sauce
- 4 stalks green onion, chopped
- ½ cup parsley, chopped
- Cajun/Creole seasoning to taste (low sodium preferred)
- 1 bay leaf
- ½ tsp allspice
- ½ cup dry sherry
- 4 boiled eggs, chopped
Turtle Soup
“I gotta little Cajun in my soul.” At least for me, Turtle Soup is the benchmark for Cajun cuisine. My first…
Ingredients
- 8 shrimp, large, whole
- 1 lemon, sliced
- ½ cup shallot, minced
- ½ cup garlic, minced
- 2 sticks butter, sliced
- ½ cup olive oil, EVOO
- ½ cup green onion
- 6 Tbsp each of crushed rosemary, oregano, thyme
- Creole seasoning to taste
- 1 Tbsp black pepper
- 1 tsp sea salt
- 1 bay leaf
- 1 cup beer
- ½ cup seafood or fish stock
- ¼ cup Worcestershire sauce
- Louisiana hot sauce to taste
Creole Barbeque Shrimp
“Bon soir! Bon appetit! You’ gonna have the time from you’ life, I garontee!” Justin Wilson” This is another of the…
Ingredients
- 5 large tomatoes, cut into eighths (I use Roma Tomatoes)
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 cup Feta, crumbled
- crusty bread or garlic toast, for serving
Roasted Tomatoes With Shrimp And Feta
“Live, Love, Cook.” I can’t think of a better way to begin the new year than with a recipe this fantastic.…
Ingredients
- 1 1/2 lbs medium Shrimp, raw, shelled, deveined
- 2 T Olive oil
- 1/2 tsp Cajun seasoning, powdered
- 2 cans Cream of Mushroom Soup
- 1/4 lb fresh Mushrooms, sliced
- 1/4 cup Clam Juice
- 12 oz grated Gruyere cheese
- 1 soup can of heavy Cream
- Salt & Pepper to taste
- Dash of Cayenne pepper
- 2 T Dry Sherry
Shrimp Ginocchio
“Calories: Tiny creatures that live in your closet and sew your clothes a little bit tighter every night.” Undoubtedly this is…
Ingredients
- 4 (8 to 10-ounce) russet potatoes, prepared as described in my recipe for "Baked Potato"
- Softened butter or margarine, to coat potatoes
- 4 slices bacon or 1 pkg of Real Bacon Pieces (2.8 oz.)
- 12 oz. crawfish meat* ... or 3/4 lb. of sauteed shrimp
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 2 green onions, thinly sliced, white and light green parts; dark green parts chopped, for garnish (OPTIONAL)
- 1 cup grated Cheddar Cheese, divided
- 6 tablespoons butter, softened
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1/4 teaspoon freshly ground black pepper
Twice Baked Potatoes With Crawfish
“I’m in shape … unfortunately, that shape is a potato.” Most people know that Paula Deen’s sons are restaurateurs and chefs,…
