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Blackened Fish
Ingredients
Filet of firm fish (Red, Drum, Tuna, Sheephead, Grouper)
3 oz. butter melted
Seasoning mix (Salt, cayenne, white and black pepper, chili powder,
garlic, thyme, cumin and or other seasonings).
Preferably in a cast iron skillet, and outside or under a good hood,
heat the skillet extremely hot. Pat the filet dry, press the seasoning
into the flesh, pass the seasoned fish through the melted butter and
drop into hot skillet. When the fish turns white on the edges, (about 4
minutes) turn it over. Remove the fish and dribble fresh butter on the
fish.
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Boiled
Crawfish
Ingredients
10 gallons water
6 whole garlic
10 lemons cut in half
7 large onions, chopped coarsely
1 celery, chopped coarsely
10 bay leaves
2 bags crab boil
2 boxes salt
2 c. cayenne pepper
5 # new potatoes (B-type)
1 sack crawfish well rinsed in cold water
In a 20 gallon pot, add all ingredients except the potatoes and
crawfish. Bring to a boil and let blend for about 5 minutes. Add
potatoes, let water come back to a boil, cook for about 8 minutes. Add
crawfish, return to a boil, cook for 4 minutes only!!!!Turn off burner,
let soak for 8 minutes, add ice on the crawfish, let soak another 5
minutes. Test for seasoning, if not seasoned enough, let soak and check
about every 5-10 minutes until they reach the desired seasoning. Drain
and enjoy.
Note- Anything can be added to the water before the crawfish go
in (i.e. corn on the cob, hot dogs, smoked sausage, artichokes, mushrooms,
eggs, head on shrimp). Be sure to allow enough cooking time for each item
before the crawfish are added.
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Crawfish and Garlic Beurre Blanc Sauce
Ingredients
1/4 c. melted butter
2 tbsp garlic
1/4 c. green onions
1/4 c sliced mushrooms
1/4 c dry white wine
1/2 c whipping cream
1 # crawfish tails
3/4 # butter chips cold
Salt and pepper to taste
1/4 c melted butter, add garlic, mushrooms, green onions and
sauté until wilted. Add wine and reduce by half. Add whipping cream and reduce
by half again. Add crawfish. A little at a time, swirl in the cold
butter chips. Remove from heat, season with salt and pepper (red or
white). Serve over or under your best fish.
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Crawfish
Etouffee
Ingredients
1 # crawfish tails (fat pack if
available)
1/4 # butter
2 tbsp all purpose flour
1 medium onion - diced
1/2 bell pepper- diced
3 stalks celery- diced
2 pods garlic or 1 tsp- minced
1 tsp sweet basil
1 tsp leaf thyme
1/4 c. diced parsley
1/4 c. diced onion tops
1/2 c. shrimp or seafood stock, water if unavailable
Red, white, black pepper, and salt to taste
Sauté flour and butter together to
form a blonde roux. Add celery, onion, bell pepper and garlic, sauté until the onions clear. Add shrimp stock and fat if available. Add basil
and thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before
serving, add crawfish tails and bring back to a light simmer. Adjust
salt and peppers to taste. Immediately before serving, stir in onion
tops and parsley. Serve on hot Louisiana rice. Serves up to 4
people.
You may
also use this recipe to fill a Crawfish Pie:
Let cool and add to puff pastry or
other pastry squares, about 5" square, fold over as an apple
turnover, crimp two edges and eggwash. Bake at 375 for 15 minutes. Serve
with extra Etouffee over or under pies.
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Mau
Mau's Crayfish Etouffee
5 # crayfish tails
Vegetables:
9-10 bunches of green onions (chopped)
2 onions (chopped)
1 bunch celery - about 9 pieces (chopped)
7 toes garlic (chopped) and garlic powder (to taste)
1 bunch parsley (chopped)
1 1/2 sticks of butter (to sauté the vegetables) OR canola oil
5 cans of chicken broth (if too thick add a sixth can)
1/2 can tomato paste (to color and thicken)
Approx.3 lg. cooking spoons flour (not tablespoons)
A little water from rinsing crayfish bags
Salt (to taste)
Pepper (to taste)
Tony Chacherie's Creole Seasoning (to taste)
Sauté vegetables in butter. Add chicken broth, tomato paste,
flour, crayfish, and water. Add salt, pepper, and Tony Chacherie's
to taste. May add a dash of Tabasco. Cook approximately 1
hour on low heat. Serve over rice. Approximately 15
servings.
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Uncle
Dewey's Bar-B-Q Ribs
Ingredients
4 racks of Baby Back Pork ribs (1 rack per person)
1 liter Coke
1 liter Pineapple juice
1 cup brown sugar
Bar-B-Q Sauce
2 large onions, chopped
2 cloves of garlic, chopped
1 bell pepper, chopped
1 small can tomato paste
2 tablespoons canola or corn oil
2 tablespoons Worchestershire sauce
1 large tablespoon Dijon mustard
1 cup Balsamic vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 cup lemon juice
1. Boil ribs in mixture of Coke,
pineapple juice, brown sugar. If ribs are not submerged in liquid,
add water. Boil 1 hour. (Don't throw out the liquid!)
2. Grill ribs on Bar-B-Q for 5-10 minutes on each side.
3. To make sauce...sauté onions, garlic, bell pepper in oil for about 5
minutes. Then add tomato paste and about 3 cups of the liquid
remaining from boiling. Now add Worchestershire sauce, mustard, vinegar
and spices. Let boil down until thick like Bar-B-Q sauce.
Add lemon juice at the end. (Here's a little trick...if you like your
B-B-Q sauce a little sweeter, add more brown sugar here!)
4. Dip ribs in sauce, then put back on Bar-B-Q pit on LOW HEAT for
another 10-15 minutes. Don't let the sauce burn...
5. Now its time to get dirty...the
meat will fall off da bones and into yo mouth. Enjoy!!!
© 2000 Rene Brunet III
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Grillades
Ingredients
2 Tbsp. oil
5 # beef round cut in 3" squares and pounded thin
4 tbsp. flour
2 medium onions diced
1 bell pepper diced
3 tbsp. minced garlic
2 tsp leaf thyme
3 bay leaves
3 c. beef stock
1 303 can "Rotel" tomatoes
1 small can tomato paste
1 c. chopped parsley
Salt and white pepper to taste
Brown beef in oil, remove from pot (cast iron Dutch oven works best).
Clarify the fat by boiling any water out of the oil. Add flour and make
a medium dark roux. Add onions and peppers, sauté until onions clear.
Add garlic, thyme, bay leaf, beef stock, "Rotel" tomatoes, and
browned beef. Bring up to a boil and reduce to a simmer, add tomato
paste, cook until beef is tender-45 minutes is about the minimum. Before
serving, add fresh parsley and adjust seasoning with salt and white
pepper. Traditionally this dish is served over grits, but it does well
over pasta, rice, mashed potatoes or staling biscuits. Serves about 12.
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Hot Crawfish and Cream with Tortellini
Ingredients
1# cooked Tortellini
1# crawfish tails
1 pt. whipping cream
1 tsp. butter
1/4 c. diced onion
1/4 c diced red or green bell pepper
2 tbsp chopped garlic
2 tsp chopped parsley
2 tsp chopped green onion tops
Salt and cayenne to taste
Melt the butter in a skillet, add onions and bell pepper and sauté until the onions clear. Add whipping cream and simmer until the cream
coats the back of a spoon. Add crawfish tails and reheat to simmer, add
Tortellini, parsley, green onions, salt and pepper to taste. If too
thick, add a little more cream, too thin, a tsp of corn starch in cold
water can be added while simmering.
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Mardi Gras Scampi
Ingredients
60 peeled and de-veined 21-25 count
shrimp, tail on
4 oz. butter
10 mushrooms sliced
2 bunches green onions sliced
5 tbsp garlic
5 tomatoes wedged
3 Golden bell peppers, julienne
3 red bell peppers, julienne
1/2 c. lemon pepper seasoning
5 c. white wine
salt, red pepper, dill
10 tbsp butter, frozen
5 tbsp grated Parmesan cheese
30 oz cooked pasta- angel hair, cappelini, fettucini
This is a fast sauté item. Put
the first 4 oz butter in a heated sauté pan or rondo. Add shrimp,
mushrooms, green onions, and garlic, then sauté. When the shrimp begin
to turn pink, add the tomatoes, both peppers, lemon seasoning, other
seasoning, and sauté for 1 minute on high. Add white wine and blend
together. When the wine has heated, lower the fire, add frozen butter,
Parmesan cheese and shake/stir. Fold in the pasta. Serves 10 , serve
immediately.
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Oyster and Andouille Pastries
Ingredients
30 oysters and liquid
2 sheets of 8.5 x 13 puff pastry
1 egg beaten
1/4 c. melted butter
1/2 c. diced Andouille sausage
1 tsp garlic chopped
1/4 c. sliced mushrooms
1/4 c. green onions
1/4 c. diced tomatoes
1/4 c. bell pepper
2 oz. champagne or white wine
1 c. heavy whipping cream
1/4 # cold butter chips
Salt and pepper to taste
Place one sheet of pastry over the other. Cut out circles with pastry
or biscuit cutter. Brush the top with egg wash and bake at 400 degrees
about 12 minutes or until golden brown. Set pastry aside and keep
warm-do not cover!!! In a saucepan, add 1/4 c. of melted butter. Sauté Andouille sausage and all vegetables until soft. Add oysters, liquid,
and wine. Sauté about 2 minutes. Add heavy cream and simmer until
reduced by half. When cream is a saucy consistency, add chipped butter a
little at a time, swirling the pan as the butter goes in. Continue
swirling or the butter may break if left to overheat. Season with salt
and pepper. Remove top half of pastry, spoon mixture over the bottom,
and replace the top pastry.
Serves 8.
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Oysters Bienville
Ingredients
1/8 # bacon
4 oz. sliced mushrooms
4 cloves garlic-minced
1/4 bunch green onions-chopped
1/2 stick butter (1/8 #)
2 c. flour
1 1/2 qt. milk
1/4 tsp. egg shade food color
1/2 # boiled shrimp diced
1/2 pt. oyster juice
1/2 c. lemon juice
1/2 c. sherry
1/4 c. chopped parsley
6 doz. oysters with shells
Cut bacon into small pieces and fry until brown.
sauté mushrooms,
garlic and green onions. Add butter and when it has melted, blend in
flour. Cook slowly 5 minutes, then gradually stir in milk. After sauce
thickens, add egg coloring, shrimp, oyster juice, lemon juice, sherry,
and parsley. Simmer slowly 15 minutes.
Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in
each pie pan. Put a raw oyster ( at room temperature) on each shell and
top with sauce. Place under broiler (6 inches from heat) until heated
thoroughly and browned on top. Serves 12.
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Oysters Rockefeller
Ingredients
1 to 2 stalks celery
1/2 to 1 # frozen spinach
1 bunch shallots
Anise seed to taste
1 to 1/2 # butter (melted)
1 to 2 oz. Lea and Perrins
salt, pepper and cayenne to taste
6 doz. oysters
Grind or chop vegetables very fine. Add anise seed to achieve desired
flavor. Add melted butter and Lea and Perrins sauce to desired
consistency.
Blanch oysters at 300 degrees for 3 minutes, discard liquid. Put one oyster in each shell and top with a spoonful of sauce. Broil
until heated throughout. Serves 8-12 Please note that this freezes well without the oysters.
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Oysters Rockefeller
(Single Serving)
Ingredients
6 oysters
1/4 lemon-juiced
1/4 # butter softened
1 tbsp anchovy paste
1/2 tsp minced garlic
1 tbsp diced pimento
1 tbsp minced onion
1 tbsp minced bell pepper
1/2" strips of bacon raw
Shuck oysters, coarsely chop the meat and spoon back into 4 shells.
Sprinkle with lemon juice. In a bowl, combine butter, anchovy paste,
garlic, pimento, onion and bell pepper. Mix thoroughly. Fill shells with
equal amounts of mixture, top each with strip of bacon.
Bake at 450 degrees for 6 minutes on a bed of rock salt. Serves 1.
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Panneed
Veal with Hunter's Sauce
Ingredients
2- 2 oz. veal
scallopinis
4 oz.. veal demi glace or light espanole sauce
3 sliced mushrooms
2 tbsp chopped shallots or green onion
1/2 c. dry white wine
1/2 tbsp butter
Bread crumbs
1 egg
1/4 c milk
Tarragon
Parsley
Salt pepper garlic to taste
Seasoned flour
Clarified Butter, Olive or other oil for sautéing
Beat egg and add milk,
season (eggwash). Have all ingredients chopped and ready for use. Pound
the veal. Heat the pan for use, add oil or clarified butter. Dust veal
in seasoned flour, dip in eggwash, cover with Bread crumbs and sauté,
turning once. Should take about 3-4 minutes total. Remove the veal and
set aside in a warm oven. Add 1/2 tsp butter to pan, add shallots and
mushrooms and sauté. When wilted, deglaze the pan with wine, add
tarragon and espanole sauce. Simmer 3 minutes, add parsley, spoon over
veal on a bed of rice, pasta, or other starch.
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Traditional
Red Beans and Rice
Ingredients:
1 # red kidney beans
1/2 c. bacon drippings (or other oil)
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
1/4 c. diced garlic
1 c. sliced green onion tops
1/2 c. chopped parsley
2 c. diced ham
3 links Andouille or other smoked sausage
Salt, cayenne, Worcestershire sauce and Cajun Chef liquid hot sauce to
taste
The beans will cook faster if they have been allowed to soak
overnight. You can either cook them long and slow, as in a crock pot,
or, by the following method. If the beans have not been soaked
overnight, prep the beans only by covering them with about 2 inches,
bring them to a boil, cover and remove from the heat and let soak for 1
hour. Cook as follows if whether the beans have soaked overnight or for
the 1 hour.
Heat the bacon fat and sauté the onions, celery and bell pepper, garlic
and ham. Sauté until the onions are clear, (about 5 minutes) add the
sausage and beans. Cook another 5 minutes. Cover the beans with water or
chicken stock, bring to a boil and allow to boil for about 2 hour. Stir
occasionally to avoid burning the bottom of the pot. Reduce heat and let
simmer about another hour. Stir occasionally during this hour (no
stirring is needed in a crock pot, throw in the ingredients, turn it on
and come back in six or seven hours). Add salt, cayenne, Cajun Chef hot
sauce, Worcestershire sauce. If the beans have not creamed, take a spoon
and smash them on the side of the pot. Add parsley and onion tops just
before serving over cooked rice. Note: This dish gets better the second day.
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Seafood Sauce Piquante
Ingredients:
1 # 21-25 count Shrimp
1 # crabmeat
1 # firm flesh fish (Red, Drum, Grouper)
1/2 c. oil
1/2 c. flour
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
3 tbsp chopped garlic
1 can Rotel Tomatoes
1 can tomato sauce
1 tbsp chopped jalapenos or chili peppers
2 bay leaves
1/2 tsp thyme
1/2 tsp basil
1/2 qt seafood stock
1 c. chopped green onion
1 c. chopped parsley
salt and pepper to taste
2-3 cups cooked rice or pasta
Make a medium dark roux with flour and oil. Add onion, bell pepper,
celery and garlic. Sauté until onions clear. Add tomato sauces and
herbs. Slowly add seafood stock until all is in. Simmer 30 minutes. Add
seafood except crabmeat, simmer 8 minutes. Add onion tops and parsley,
add crabmeat, Adjust salt and pepper, serve over rice or pasta. Serves 8.
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Shrimp Creole
Ingredients
4 tbsp butter
5 tbsp flour
1/2 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. chopped celery
2 tbsp chopped garlic
1 - 8 oz can tomato sauce
3 c. water
Chopped parsley and onions tops
Salt, cayenne to taste
3 # fresh shrimp peeled and deveined
Melt butter, add flour and cook to a medium brown roux. Add onion,
celery, bell pepper, garlic and cook until tender. Add tomato sauce,
simmer about 5 minutes. Add water and seasoning, simmer 15 minutes. Add
shrimp and simmer 15-20 minutes, adjust seasoning, garnish with onion
tops and parsley, serve over fresh rice.
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Shrimp with Proscuitto
6-Jumbo shrimp Peeled and deveined
6-Proscuitto slices
seasoned flour
1 oz. butter
2 oz. orange liquor
juice of 2 oranges
Roll shrimp with Proscuitto, coat with flour.
Sauté shrimp in butter
about 2 minutes each side or until done. Remove shrimp from pan and add
liquor to pan and ignite, when flame subsides, add orange juice and
simmer until creamy, spoon sauce over shrimp, garnish and serve.
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Soft Shell Crabs Broussardville
Ingredients
1 # Margarine
6 medium soft shell crabs
Cajun seasoning blend
Sliced french bread
Bordelaise sauce
Pesto sauce
Bordelaise Sauce
Margarine
2 tbsp olive oil
7 cloves of garlic chopped
1/2 tsp salt
1/4 tsp black pepper
1 tbsp minced fresh parsley
Pesto Sauce
2 cups fresh basil
4 cloves garlic minced
1 c. walnuts
1 c. olive oil
1 c. freshly grated Parmesan cheese
1/4 c. 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 sauté crabs about 2- 3 minutes per side.
Season to taste with blend during the sautéing. Remove the crabs and
place on warm platter, add all ingredients for Bordelaise except the
parsley, sauté 3-4 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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Soft Shell Crabs Juliette
Ingredients
12 medium soft shell crabs
3 c. light oil
2 cups milk and 2 eggs or just 2 cups buttermilk
4 cups fish fry or seasoned corn flour
2 cups seasoned flour
salt, granulated garlic, red-white-black pepper to taste, thyme and
basil.
3 large tomatoes
2 eggplant
Béarnaise Sauce
Wash crabs thoroughly under cold water. Lift the end points on the
crabs and remove the gills (dead man). Wash again. flip crab over and
remove the back flap. Wash again. Cut off the mouth and cut out the eyes
and eye stems. Wash again. Let crabs drain in colander about 30 minutes
to drain. Season them with salt, peppers, basil, thyme and garlic.
Peel and slice eggplant, soak eggplant in salted water about 30 minutes.
If you have a grill, thickly slice tomato and grill the slices, keep
warm. If you have no grill, just lightly warm them in a buttered sauté pan. Fry the eggplant by dipping in eggwash or buttermilk and seasoned flour.
Dip crabs in egg wash then corn flour, shake off, repeat then pan fry in
375 degree oil. Place two eggplant slices on the plate, top with grilled tomato, then
the crab, top with béarnaise sauce.
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Trout and Shrimp Capellini with Beurre Blanc Sauce
Ingredients
6 oz. Filet of Trout
6 - 21 to 25 count shrimp
8 oz Capellini
Garlic
Butter
Clarified butter for sautéing
Salt and white pepper
Chopped parsley
Seasoned flour
Cook the cappelini and put aside.
Sauté the shrimp in butter and
season to taste with salt and white pepper. Season the trout with salt
and white pepper, then dust the trout with seasoned flour and pan fry in
clarified butter. Toss the Capellini in garlic butter, add parsley and
put on plates. Put the trout filet on the Capellini, garnish with shrimp
around the edge of the Capellini, and top with Beurre blanc sauce.
Beurre Blanc Sauce
1 c. white wine
1/4 c. vinegar
2 tsp shallots
2 tsp parsley
2 tbsp garlic
Salt and white pepper to taste
1 # cold butter chips
Combine the first five ingredients in a sauce pan. Reduce to about 2
tablespoons, add the chipped butter slowly while swirling the pan. Do
not stir with a metal spoon. Season to taste with salt and pepper.
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Veal a la Teche
Ingredients
24 oz milk fed veal cut in 2 oz scallopini
Flour
Red pepper, white pepper, granulated garlic, salt to taste
1 qt heavy whipping cream
2 tbsp shrimp base
2 oz tasso
Parsley
Green onions- cut and separate tops from bottoms.
Butter
2 # crabmeat, picked well for shells
In a heavy saucepan, sauté
onion bottoms in a little butter, add
cream and reduce until it coats a spoon. Add shrimp base and tasso,
season with salt, garlic and white pepper. Set aside.
Pound veal lightly. Season flour with peppers, salt and garlic. Melt
butter in sauce pan and sauté lightly dusted veal in butter.
While veal is sautéing, add picked crabmeat to cream and bring back to a
simmer. Check seasoning, pour over 2 veal scallopini, garnish with green
onion tops and parsley.
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Veal Andre'
Ingredients
8 oz. Veal Strip
1 onion chopped
Heavy cream
Dijon mustard
Salt and white pepper
Brandy
Brown the chop in a sauté pan. Remove and sauté onions. Deglaze with
brandy. Finish with heavy cream and dijon mustard.
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