2 pounds uncooked shrimp in shell
4 ears corn on the cob
4 medium potatoes
2 pounds sausage, sliced
1 container shrimp & crab boil
1 lemon
2 medium onions (optional)

Fill a large stew pot about 1/2 full of water. Squeeze lemon juice into pot (throw in lemon rind). Add as much of the shrimp and crab boil as you think is wise (I usually use the whole bottle but my wife can barely stand 2/3rds of a bottle). Cut potatoes into large chunks and add potatoes and corn on the cob. Cook for about 10 minutes and add cut up onions.

Cook until the corn and potatoes are done, then add shrimp and sausage (cut into "wheels") and cook until shrimp are done (about 3 to 4 minutes longer). This is a very hot stew and should be served with something to cut the heat. I enjoy slaw and some good bread. Hot mustard goes well with the sausage and tarter sauce goes well with the shrimp. Yield: 4 servings

1/4 cup Old Bay seasoning
4 pounds small red potatoes
2 pounds kielbasa or other smoked link sausage cut into 1 1/2 inch slices
6 ears of corn, halved
4 pounds unpeeled large shrimp
Additional Old Bay seasoning
Commercial cocktail sauce

Fill a large pot half way with water. Add 1/4 cup of the Old Bay seasoning. Bring to a boil. Add potatoes and return to a boil and cook for 10 minutes. Add sausage and corn, return to a boil and cook 10 minutes or until potatoes are tender. Add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Remove all with a slotted spoon onto a serving platter or newspaper lined table. Serve with additional Old Bay seasoning and cocktail sauce. Yields 12 servings.

1/2 cup apple cider vinegar
1/3 cup Old Bay Seafood Seasoning
2 onions sliced
kielbasa sausage
fresh corn on the cob cut in half, one ear per person
new potatoes. 2 to 3 per person
fresh unpeeled shrimp

To a large pot of water add apple cider vinegar, Old Bay Seafood Seasoning, sliced onions and Kielbasa sausage. Bring to boil. Add fresh corn on the cob cut in half. Bring to boil. Add New potatoes. Bring to boil. Add fresh unpeeled shrimp. Bring to boil. Boil 3 minutes or until foam starts to appear on top of water.

Remove water from pot and dump ingredients out on top of spread newspapers. This stew is great eaten outdoors on the picnic table or an old door. Best shared with a large group of friends or family. Best eaten with hands. Best served with a cooler of ice cold beer and cocktail sauce for the shrimp.

Balls:
5 pounds de-boned Garfish
2 medium onions
2 cloves garlic
I rib celery
5 sprigs parsley
1/2 teaspoon red pepper
1 teaspoon black pepper
1 tablespoon salt
1 cup fine bread crumbs

Sauce:
2 cups flour
1-1/4 cups vegetable oil
1 large bell pepper
1 can tomato sauce
1 large onion, chopped
8 to 10 cups boiling water
1/4 teaspoon red pepper
1 cup chopped green onion tops
1 cup chopped green pepper
2 cloves garlic, chopped
Salt and pepper to taste

Grind together the fish, onions, bell pepper, garlic, celery, and parsley. Add red pepper, black pepper, salt and bread crumbs. Shape into balls the size desired. Fry in deep hot vegetable oil until brown. Servings: 4

4 (8-ounce) Fillets of Fish
6 Garlic cloves crushed
2 Teaspoons Grated Lemon Peel
1/3 Cup Olive Oil (extra virgin)
1 Bunch Basil (thinly sliced)
1/3 Cup Capers ( small ones)
1 Lemon (juice) Salt and Pepper to taste

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.

Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.

2 Red Onions, chopped
1 Cup Sliced Mushrooms
1 Cup Lobster Meat or Peeled Shrimp
1 Cup Sour Cream
1 Stick Butter
Flour
Salt & Pepper to taste

Sauté onions in butter. Flour lobster pieces liberally, add to onions. Add sour cream, mushrooms and salt and pepper. Simmer until thickened and serve over rice or in patty shells. A very rich, easy dish for company. Servings: 4

4 (3-ounce) cod fillets
4 large squares of foil
Cajun spice to taste
2 zucchini, sliced
8 fresh mushrooms, sliced
1 tomato, diced
1 onion, sliced thin
2 Tablespoons fat free butter

Preheat oven 350: F. Place one fillet on each piece of foil. To each fillet place 1/2 Tablespoon butter and sprinkle with Cajun seasonings. In large bowl, combine all vegetables; mix well. Divide vegetables evenly and top each fillet; use all vegetables. Wrap each fillet in foil and seal. Place each foil square on baking sheet and bake for 35 minutes. Serve with favorite rice and salad. Makes 4 servings.

3/4 pound catfish
2 teaspoons Cajun seasoning
2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped sweet green peppers
1 teaspoon minced garlic
1 can (14-1/2 ounces) whole tomatoes, chopped
3/4 cup water
1 cup couscous

Sprinkle fish with Cajun seasoning. Heat oil in a nonstick skillet. Add onions and peppers; stir-fry until vegetables begin to brown, about two minutes. Stir in garlic, tomatoes and water, and bring to a boil. Cover and simmer over low heat for five minutes. Stir in couscous. Arrange fish over couscous. Cover and cook until fish turns opaque, about 10 minutes. Makes 4 servings.

2 sticks butter
1 cup oil
1 Tablespoon minced garlic
several bay leaves, crushed
1 Tablespoon dried rosemary leaves, crushed
1 Tablespoon paprika
1 teaspoon black pepper
1 teaspoon lemon juice
a little (maybe half a teaspoon) oregano
a little basil
a little salt
a little cayenne pepper
1/2 pound whole medium or large fresh whole shrimp with heads per person

In a big, heavy saucepan melt 2 sticks of butter, then add 1 cup of vegetable oil and mix. Add garlic, bay, rosemary, paprika, pepper, lemon juice, oregano, basil, salt and cayenne. Heat to boiling and then simmer this mixture for about 10 minutes. Remove from heat and let stand 30 minutes.

Add one-half pound of whole medium or large fresh whole shrimp (heads, antennae, shells and all) per person -- for more than six people you'll want to increase the sauce recipe. If you can't find shrimp with the heads, that's okay, but it makes the meal more dramatic and, I think, adds flavor. Cook over medium heat for 6 or 8 minutes, just until the shrimp turn pink.

Then put the pan in a 450 oven and bake for 10 minutes. Serve in a wide bowl or large plate with lots of the sauce, with crusty French bread on the side and a few bottles of white wine.

1 (1/2-pound) (25 count) raw unpeeled shrimp
6 Tablespoons unsalted butter
3 Tablespoons olive oil
3 Tablespoons chili sauce
1-1/2 Tablespoons lemon juice
1 Tablespoon Worcestershire sauce
2 cloves minced garlic
1 teaspoon fresh minced parsley
3/4 teaspoon liquid smoke
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon Tabasco sauce (or more to taste if you like it hotter)
Salt, black pepper, and cayenne pepper to taste.

Rinse shrimp in cold water and pat dry. Set aside in large skillet, combine butter, olive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, thyme and Tabasco. Add salt, pepper and cayenne to taste. Bring mixture to simmer, stirring constantly; simmer 5 minutes, stirring frequently. Add shrimp. Turn heat to high and cook stirring often, 5 to 10 minutes or until shrimp curl and turn pink. DO NOT OVERCOOK. Serve immediately with lots of napkins.

5 medium artichokes or 3 (16-ounce) cans of artichoke hearts
salt
1 tablespoon vinegar
1/4 cup flour
1/4 pound butter
1 tablespoon vegetable oil
1 cup onions, chopped
1/2 cup celery
1 bunch green onions, chopped
1 clove garlic, chopped
4 ounces lean ham, chopped
2 teaspoons parsley, chopped
1 quart turkey stock
1 tablespoon seasoned salt, or more to taste
1 teaspoon black pepper
5 dozen  oysters with liquor

Boil fresh artichokes in salted water with vinegar 45 to 55 minutes, until tender. Drain and cool. Scrape leaves and chop hearts. Set aside. In a large Dutch oven, brown flour in butter and oil for five minutes. Add onion, celery, and green onion. Sauté for 15 minutes. Add garlic, ham, parsley, turkey stock, seasoned salt, pepper, artichoke scrapings and hearts. Simmer 20 minutes.

In another pan, heat oysters and their liquor until edges curl. Drain off liquid into soup mixture. Cut up oysters (or leave whole if small) and add to soup. Simmer 15 minutes more. Taste for seasoning. Serves 12

18 oysters and liquid
milk
3 pieces bacon
reserved bacon grease
2 Tablespoons flour
Worcestershire sauce
Cajun seasoning to taste
prepared pie crust (with top)

Preheat the oven to 350°. Cook the bacon; reserve and crumble. Make a light brown roux with 2 Tablespoons of the bacon grease (you may have to add a little vegetable oil or butter to reach 2 Tablespoons) and flour: heat the oil, add the flour, and stir constantly until light brown. When it's ready, add the liquid from the oysters, the Worcestershire sauce, and the seasoning. Mix in the oysters. Put in a pie crust. Cover with crust. Bake 30 minutes.

3 dozen freshly shucked oysters on half shell
1/2 pound (225 grams) medium-sized fresh mushrooms, quartered
8 Tablespoons (4 ounces 113 grams) butter
4 Tablespoons (60 milliliters) flour
2 to 3 garlic pods, chopped fine
1 large bunch green onions, chopped fine
1/4 cup (60 milliliters) celery, chopped fine
1/4 cup (60 milliliters) fresh parsley, chopped fine
1/3 cup (80 milliliters) dry sherry
garlic salt
fine bread crumbs

Drain oysters and reserve liquor. In skillet sauté mushrooms in 2 tablespoons (28 grams) butter. Set aside. In another skillet melt 5 tablespoons (70 grams) butter; add flour. Mix well, stirring constantly over low heat. Cook slowly until golden color. Add green onions, celery, parsley, garlic and cook a few minutes until vegetables are tender. Add garlic salt, sherry and mix well. Add oysters, mushrooms and some of oyster liquor. Simmer over low heat a few minutes until oysters begin to curl. Divide mixture into 6 individual buttered baking dishes or shells. Sprinkle with bread crumbs. Dot with butter and bake 15 minutes in 350 degrees (175 degrees C) oven (or 4 to 5 on the thermostat). Serves 6.

8 slices bread, crusts removed
1-1/2 cups raw, ground catfish filets
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 cup heavy cream
Butter

Place bread in food processor and whirl until fine crumbs form. Remove approximately half the breadcrumbs and set aside. Add catfish, seasonings and cream to processor and process until smooth. Refrigerate 3 hours or longer for ease in handling. Form catfish mixture into balls the size of a teaspoon. Roll balls in remaining breadcrumbs, coating well. Melt butter in large skillet. When butter sizzles, add catfish balls in batches. Flatten balls to 1/4 thickness and sauté' 2 minutes per side, until firm. Drain on paper towels. Makes 5 dozen. Servings: 8

1 green onion -- minced
1/4 cup butter or margarine
4 medium potatoes -- baked and peeled
1/2 cup all-purpose flour
3/4 cup fresh lump crabmeat
1/4 cup cheddar cheese -- grated
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1/4 cup cooking oil

Mix crabmeat, cheese, onions, mustard, Worcestershire sauce, salt and pepper. Set aside. In a pan, bring butter and water to a boil. Remove from heat; add potatoes and flour and mix until it doesn't stick to the side of the pan. Add to the cheese and crabmeat mixture. Roll and press into 3 inch patties. Over medium heat, heat oil in pan and cook patties until golden brown, turning once or twice.

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 350°. 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.

4 redfish, filets

2 cups water
1 cup wine, white
2 medium Lemons, halved
4 peppercorns, black
1 medium onion, chopped
salt and Pepper

3 large egg yolks
1 tablespoon juice, lemon
1 pinch salt
1 pinch pepper, white
1/4 teaspoon mustard, dry
2-1/4 cups olive oil
2 tablespoons water
2 tablespoons green onions, minced
1 tablespoon parsley, minced
1/4 cup beef stock or consommé
pinch cayenne

Bring all of the court bouillon ingredients to a boil (squeeze the juice from the lemons into the water, then add the lemon rinds) and reduce the heat. Add redfish filets and poach for 8 to 10 minutes or until just cooked through. Serve with mousquetaire sauce.

Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle. When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley. Fold in the stock and season with cayenne. Correct seasoning. Yield: 4 servings

4 large green peppers, cut into sixths
2 tablespoons olive oil
1/2 cup minced celery
1-1/2 cup minced onion
1/2 cup minced green pepper
1-1/2 teaspoon crushed garlic
1 pound crawfish tails
1-1/2 cup cooked rice
1/4 cup egg substitute
1/4 cup Parmesan cheese
1/4 teaspoon cayenne pepper
1/4 cup tomato sauce
1/4 cup water
2 tablespoons Parmesan cheese
2 tablespoons bread crumbs
6 tablespoons tomato sauce
6 tablespoons water

Parboil pepper slices and drain. Sauté onion, celery, green pepper and garlic in olive oil until wilted. Add crawfish and simmer 10 minutes. Remove from heat and combine with rice, egg substitute, cheese, cayenne pepper, tomato sauce and water. Fill pepper portions with mixture and sprinkle surface with bread crumbs and Parmesan cheese. Spray baking dish with vegetable coating, add pepper portions, and the 6 tablespoons of tomato sauce and water. Bake at 400F for 20 minutes. Servings: 6

1 pound Shrimp or Crawfish
1 Cream of Mushroom Soup
1 Can Mushrooms - stems & pieces
1/3 Cup Onion Tops
1 Cup Bell pepper, chopped
1/4 Cup Bread Crumbs
1 Stick Margarine
1 Cheddar Cheese Soup
1 Small Bottle Pimento
1 Cup Onion, chopped
1 Cup Celery, chopped
2 Cups Cooked Rice

Sauté onions, bell pepper, celery in margarine. Add everything except rice, shrimp and onion tops. Simmer for 15 minutes; add rice, shrimp and onion tops, turn into casserole dish; cover with bread crumbs, and bake for 25 to 30 minutes. Servings: 4

1/2 Stick Margarine
1 Medium Bell Pepper, chopped
1 to 2 Garlic Cloves, minced
1 Can Low Fat Cheddar Cheese
1/2 Cup Seasoned Bread Crumbs
2 Pounds Seafood of Choice
1 Onion, chopped
1/2 Cup Celery
1/2 Cup Green Onions
2 Tablespoons Tabasco
1 Can Mexi-corn
3 Cups Cooked Rice

Sauté with margarine, the chopped onion and bell pepper, minced garlic and celery. Sauté to desired consistency. Add cheddar cheese, green onions, Tabasco, Mexi-corn. Heat mixture for several minutes. Remove from heat and add cooked rice, bread crumbs, and seafood. Stir and put in a baking dish. Top with additional bread crumbs. Bake at 350 F for 30 minutes. Servings: 4

2 Large Eggplants
1/3 Cup Onions, chopped fine
1/3 Cup Celery, chopped fine
1/3 Cup Bell Pepper, chopped fine
1 Pound Raw, Peeled, Medium Shrimp
1/2 Pound Claw Crabmeat
1/2 Pound Butter
1/2 Cup Bread Crumbs
Salt & Pepper to taste

Peel and finely chop eggplants, add onions, celery, bell pepper and butter and cook in a saucepan on very low fire for about 1-NA hours. Do not brown. Add shrimp and crabmeat. Continue to cook on low fire until shrimp are cooked, about 10 minutes. Remove from fire, season to taste and add bread crumbs. Mix well. Dish into individual casseroles or one large casserole. Bake in 350F oven until bread crumbs are browned. This casserole may be served immediately or frozen for later use. Servings: 6

1 pound shrimp, peeled and deveined or 1 pound crawfish tails or 1 pound scallops or 2 dozen fresh shucked oysters
1/2 pound tasso, cut in 1/4 inch dice
1 pint heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 teaspoons fresh basil or 1/2 teaspoon dried
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 pound spaghetti, fresh if possible
1/2 cup green onions, chopped
1/2 cup parsley, chopped

Pour the cream into a large heavy skillet and place over medium heat. Stir the cream when it begins to rise to keep it from overflowing; when it comes to a boil, add the tasso, salt, peppers and herbs and let simmer for 8-10 minutes. The cream sauce should be fairly thick, especially if you're using oysters (the liquid from the oysters will thin it out). You can prepare the sauce ahead to this point.

Bring a large pot of salted water to a rolling boil and drop in the pasta. Cook until just al dente. Meanwhile, return the sauce to a simmer, stir in the shrimp (or oysters, scallops, crawfish, etc.), green onions and parsley and cook until the shrimp turn pink (or until the oysters curl around the edges), about 3-4 minutes. Drain the pasta and divide among bowls. Ladle the sauce over and toss; serve with freshly grated Parmesan cheese. Serves 4-6.

Note: This recipe is also excellent with oysters, scallops, or even crawfish. (If you like smoked oysters, try it substituting 2 dozen oysters for the shrimp; the fresh oysters stay nice and plump, and the dish gets its smoky flavor from the tasso.)

1 quart shrimp, peeled and ground
2 medium potatoes, boiled and mashed
1 bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 egg
salt, pepper and cayenne to taste
1/2 cup flour
oil
1 can tomato sauce (8 ounces)

Mix shrimp, potatoes, 1/2 of the bell pepper, 1/2 of the onion, garlic and egg; salt pepper and cayenne to taste. Shape into balls, roll balls in flour, brown in hot oil. Place in skillet with other 1/2 bell pepper and onion, cover with tomato sauce. Simmer for 1 hour. Servings: 4

4 pounds Large Shrimp
1/4 Cup Salad Oil
4 Green Bell Peppers
2 Teaspoons Black Pepper
1 Can Tomato Paste
3 Tablespoons Flour
2 Teaspoons Salt
1 Bunch Shallots

Clean shrimp and boil five minutes saving stock Using an iron skillet make a roux by heating oil and mixing in flour, stirring constantly until well browned. Add onion and brown slightly. Add shrimp, salt and pepper. Stir until shrimp are coated with roux and none of the roux and onion sticks to skillet. Add tomato paste and green peppers. Stir 15 minutes over moderate heat. Pour in 1 cup of hot shrimp stock and cook 15 minutes over moderate heat. Servings: 4

2 pounds baby shrimp
3 Tablespoons butter
1 Cup onions, chopped coarsely
1 Cup green pepper, chopped
1 Cup chopped zucchini
1 Cup chopped celery
2 cloves garlic, pressed
4 large tomatoes, chopped
8 ounces tomato sauce
1/2 teaspoon pepper
2 teaspoons shredded fresh lemon peel
1/16 teaspoon cloves
1 bay leaf
1 teaspoon thyme
1 teaspoon honey
3 Tablespoons parsley

In a large saucepan, sauté onion, green pepper, zucchini, and celery till tender in butter. Add garlic & tomatoes, bring to a boil. Reduce heat & add tomato sauce, pepper, lemon peel, cloves, bay, thyme, and honey. Simmer 15-20 minutes, stir frequently. Stir in shrimp & heat thoroughly. Serve over hot rice. Add hot pepper sauce if desired.

1/4 cup butter or other fat
1/4 cup flour
1 small onion, chopped
1 large bell pepper, chopped
3 to 4 large cloves garlic, minced
1/2 bunch green onion, chopped
1/2 bunch celery, chopped
1 (16-ounce) can stewed tomatoes
2 pounds raw shrimp w/o heads (3-1/2 pounds with/ heads)
1 to 2 cups shrimp stock

1 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon sugar
1 bay leaf

Peel the shrimp and throw shells in a 2-quart saucepan. Add vegetable scraps to saucepan. Add just enough water to cover the shells and simmer while you chop the vegetables and mix the seasonings together. It should cook about 30 min. Strain the stock a couple of times when done and set aside.

In a 4-quart heavy pot, melt the butter over med. high heat. Whisk in the flour and stir constantly until the mixture is a true brown, not just golden.

Remove from the heat and add the vegetables. A lot of steam will be released so be careful. Stir well, then add the seasonings. Then add the tomatoes and 1 cup of stock. Stir well. Add more stock if too thick, it should be thick enough to serve on a plate over rice. It will get thicker as it cooks, so start out on the thin side.

Return to heat and simmer, uncovered for 1 or 2 hours. Add stock from time to time to maintain a good consistency.

15 minutes before serving. Turn off the heat and add the shrimp. Stir and cover. Let it sit about 10 min. just until the shrimp are plump and pink. Serve over rice. Makes about 6 servings.

1 large onion, chopped
1 small bell pepper, chopped
4 ribs celery, chopped
2 cloves garlic, minced
4 Tablespoons oil

2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne

1 can stewed tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon Tabasco sauce
1 Tablespoon Worcestershire sauce

1-1/2 pounds cleaned raw shrimp, peeled

Hot cooked rice

Sauté vegetables in hot oil. Blend in dry ingredients. Add tomatoes and sauces. Cover and simmer 10 minutes. Add shrimp. Bring to a boil again and cover. Simmer 5 minutes. Serve over hot rice. Serves 6 to 8.

1 Large Onion
2 Stalks Celery
1 Tablespoon Oil
1-1/2 Cup Light Cream
1/2 Teaspoon Tabasco
1 Teaspoon Paprika
1/2 Pound Fresh Mushrooms
1 Cup Grated Cheddar Cheese
1 Green Pepper
4 Tablespoons Butter
4 Tablespoons Flour
1 Teaspoon Pepper
1/2 Teaspoon Garlic Salt
2 pounds Shrimp
1/2 Cup Bread Crumbs

The onion, bell pepper and celery stalks must all be minced and then place all three in a large black skillet where they are to be sautéed in butter and oil for roughly about 10 minutes or until they are milky. Blend the sautéed vegetables in with flour. Cook for five minutes, stirring constantly. Add remaining ingredients except bread crumbs... mix well. Pour into buttered casserole. Top with bread crumbs. Bake at 350 F for 20 minutes. Servings: 4

2 pounds Shrimp, peeled & deveined
1 Can Ro-tel Tomatoes with Green Chili Peppers
2 Packages Frozen Niblet Corn in Butter
2 (8-ounce) Cans Tomato Sauce
1 Tablespoon Roux
1/2 Bell pepper, chopped
1 Large Onion, chopped
2 Sticks Margarine

Sauté onions and bell pepper in margarine until wilted. Add Ro-tel tomatoes and tomato sauce; mix well. Add roux, stirring constantly until well blended. Simmer for 1 hour until thickened. Add corn and shrimp. Cook over low heat 20 to 25 minutes covered. Serve over rice. Servings: 4

2 pounds medium to large shrimp -- boiled and deveined
or
2 cups lump crabmeat -- cooked
lettuce -- shredded

4 ounces mayonnaise
4 tablespoons Creole mustard
1/4 cup onions -- minced
1/4 cup green onions -- finely chopped
2 cloves garlic -- minced
2 tablespoons parsley -- minced
1 tablespoon Worcestershire sauce
salt and pepper to taste
cayenne pepper to taste

GARNISH
lemon wedges
parsley
paprika

Prepare the remoulade sauce by mixing the above ingredients. Mix the boiled deveined shrimp with a generous amount of the remoulade sauce and let shrimp marinade in the refrigerator for a few hours before serving. Arrange the shrimp on a bed of shredded lettuce. Garnish with a lemon wedge, parsley and paprika. When using crabmeat, carefully fold the lump crabmeat with the sauce, being careful not to break up the lumps. Serve and garnish the same as above.

1 Tablespoon unsalted butter
3/4 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 teaspoon salt
3/4 teaspoon cayenne pepper
2 pounds medium shrimp, peeled, deveined and chopped
2 teaspoons chopped garlic
1/4 cup chopped green onions
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup all-purpose flour
2 teaspoons Creole seasoning
2 Tablespoons water
1/4 cup vegetable oil

In a large skillet, melt the butter over med. heat. Add the onions and celery, bell pepper, salt and cayenne. Cook, stirring until soft for about 6 minutes. Add the shrimp and cook stirring for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic and green onions, 2 of the eggs and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour into a shallow bowl and season with 1 teaspoon Creole seasoning. Put the remaining bread crumbs and the remaining 1 teaspoon Creole seasoning into a shallow bowl. Put the beaten egg in another shallow bowl add the water and beat lightly. Heat the oil in a large skillet over med. heat (may use 2 skillets). Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely, shaking off any excess. Cook patties in oil until lightly browned about 5 to 6 minutes on each side. Drain on paper towels. To serve, you can put them on hamburger buns spread with tarter sauce, lettuce and tomato.

1 quart buttermilk
1/2 pound cooked shrimp
1 cucumber, chopped
1/2 green onions, chopped
1 bell pepper, chopped
4 radishes, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill

Combine all ingredients and chill overnight.

5 whole eggplants
1 quart onions -- chopped
1 pint celery -- chopped
1/4 cup garlic -- chopped
1/8 cup parsley flakes
2 pounds fresh shrimp -- peeled
1 can mushroom soup
1-1/2 pounds coarse ground seasoned bread crumbs
1 stick margarine

Peel eggplants then chop in golf-ball-sized chunks. Boil eggplant until soft and translucent. Strain and set aside. Sauté margarine, onions, celery and garlic until vegetables are tender, then add peeled shrimp and parsley flakes. Cook over low heat for about 10 minutes. Add eggplant. Add mushroom soup and bread crumbs. Season to taste. Stir well. Spoon into buttered casserole dish and bake for 15 minutes until bubbly.

1/2 cup unsalted butter
1/4 teaspoon cayenne pepper
2 teaspoons garlic minced
1-1/2 tablespoons freshly ground
1 cup celery, minced
black pepper
2 bay leaves
2 pounds large/jumbo shrimp with heads
2 teaspoons rosemary, crumbled
1/2 teaspoon basil, crumbled
1/2 cup shrimp stock or clam juice
1/2 teaspoon oregano, crumbled
1/2 cup beer
1 to 1-1/2 teaspoons salt
1 lemon, sliced thin

Melt butter in a 12-inch cast-iron skillet, sauté celery and garlic, and add all seasonings. Simmer on low heat for 10 minutes. Remove from heat and let mixture stand for 30 minutes. Add shrimp and cook over medium heat, stirring, until shrimp turn pink. Add stock, beer, and lemon, cook 2 minutes longer. Bake in skillet for 10 minutes in 450-degree oven (optional). Serve in a deep plate with salad, new potatoes and lots of French or Cuban bread. Serves 4

1/2 cup unsweetened apple juice
1/2 cup barbecue sauce
1/4 cup chopped green onion
1/4 cup melted butter
1 Tablespoon Worcestershire sauce
1 teaspoon tarragon
2 pounds catfish filets

Combine all ingredients except catfish filets in a saucepan. Simmer over low to medium heat for 20 minutes. Let cool. Marinate the catfish filets in the sauce overnight. Grill over hot coals for 10 to 15 minutes or until fish flakes with a fork. Servings: 6

3 tablespoons vegetable oil
2 cups celery, julienned
2 medium onions, chopped
4 cloves garlic, crushed
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 (14.5-ounce) cans whole tomatoes, crushed
1 (15-ounce) can tomato sauce
1 bay leaf, broken in half
hot pepper sauce
2 pounds fresh shrimp, peeled and deveined

Heat oil in a Dutch oven on medium heat. Sauté celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften. Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low. Let the mixture simmer for 30 minutes, stirring occasionally. Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

6 medium cooked crabs
1/4 cup butter
2 cloves garlic, finely chopped
1/2 red bell pepper, finely chopped
1-1/4 cups chopped Cajun vegetables
1/2 fresh chili, chopped
1/4 teaspoon celery salt
1/4 teaspoon dried thyme pepper
3/4 cup condensed seafood bisque
1 cup fine fresh bread crumbs

Open the crabs and remove the inedible parts. Pull away legs and claws; crack open and extract the meat. Scrub the crab back shells and set aside. Shred the crabmeat with your fingers, picking out the fragments of shell. Heat butter in a skillet and cook the chopped garlic, bell pepper, Cajun vegetables and chopped chili for 5 minutes.

Add the celery salt, thyme, pepper and bisque and cook for 3-4 minutes. Add the crabmeat with half of the bread crumbs. Stir briefly over high heat. Pack mixture into the crab shells. Smooth the tops and press remaining crumbs over the surface. Preheat oven to 400 F. Place crabs on a baking sheet and bake about 15 minutes or until heated through and golden.

1 Teaspoon Salt
24 Bream Filets
1 Teaspoon Instant Crab Seasoning
1 Bag Crab Boil
Shrimp Dip

Place salt crab boil and instant seasoning in saucepan with enough water to cover fish Bring to a boil. Add filets and let water come to boil once more. Simmer for 15 minutes. Remove from heat. Let stand for 10 minutes. Drain. Serve the bream filets with a shrimp dip, French fries and a fresh green salad. Servings: 6

1 pound Louisiana catfish filets
1/2 pound salt pork, chopped
1 onion, chopped
1 can tomato soup
1/2 cup ketchup
2 cups cubed potatoes
1 teaspoon salt
2 Tablespoons oil
1 teaspoon pepper
1 box seasoned croutons

Fry salt pork in oil. Add catfish and sauté until halfway cooked. Add chopped onion and continue to sauté. Combine soup, ketchup, potatoes, salt and pep-per. Add to catfish mixture and simmer 30 minutes. Serve in bowls and top with croutons. Servings: 4

1/4 cup vegetable oil
1 teaspoon paprika
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon horseradish, bottled
1 teaspoon anchovy, mashed
3 tablespoons Creole mustard
2 tablespoons yellow mustard
1 tablespoon ketchup

1/2 cup onion, chopped
1 teaspoon garlic, finely minced
1/4 cup celery, chopped

1 pound large shrimp, peeled, deveined

1/4 cup parsley, minced
1/4 cup green onion, tops only, minced

Plunge shrimp into lightly salted boiling water. Once they are pink, remove from the water and set aside. Overcooked shrimp are tough. They will be further cooked in the sauce.

In a bowl, mix or blend the first 11 ingredients. Stir in the next 3 ingredients. Place mixture in a small saucepan and heat over medium heat until hot but not boiling, three to four minutes

Into this, stir the freshly peeled, deveined boiled shrimp (1 pound). Do not overcook, perhaps a minute and a half or two: under-do this! Stir in minced green onion tops and parsley. Adjust seasoning.

This is absolutely delicious served over your choice of a bed of fresh spinach or romaine, a treat on thickly sliced ripe tomatoes, even on angel hair pasta or placed over grilled eggplant slices, any one of which should be lightly herbed.

Serves four as an entrée, or six to eight as hors d'ouevres.

Any problems with this page? 
Send the URL of this page & 
a description of the problem to webmaster.  
Thank you!