1 loaf French bread
2 Tablespoons margarine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/2 cup onion
1 clove chopped garlic
1 pound boiled crawfish, peeled
1/2 cup mayonnaise
1/2 cup black olives
1/2 teaspoon dry mustard
1/2 cup grated Mozzarella cheese
1/2 cup Cheddar cheese

Slice off top of French bread and hollow out bottom. In a sauce-pan, melt butter. Add celery, onion, garlic, salt and pepper. Add crawfish and black olives. Add mayonnaise and dry mustard. Mix well and let cool slightly. Gently add cheeses and fill hollowed bread. Put top of bread back on. Baste outside with margarine. Wrap in foil. Bake at 400F for 25 minutes. Servings: 4

3 cups cooked angel hair pasta
1 cup cooked crawfish tails
1/4 pound butter
1 ounce dry white wine
1 Tablespoon chopped garlic
1 Tablespoon lemon juice
1/4 cup chopped green onions
2 cups heavy whipping cream
1/4 cup sliced mushrooms
1/4 cup diced red bell pepper
1/2 cup diced tomatoes
1 Tablespoon chopped parsley
1/2 cup diced Andouille or bacon
salt and cracked black pepper to taste

In a two quart heavy bottom sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and Andouille. Sauté three to five minutes or until all vegetables are wilted. Add crawfish and cook for an additional two minutes. Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced to one half. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce-like consistency, approximately five minutes. Add diced red bell pepper and cook for one minute. Remove from heat, add parsley and season to taste using salt and pepper. Gently fold in cooked angel hair pasta and serve. May be chilled and served as a cold pasta salad.

2 Tablespoons butter
1 cup chopped onions
3/4 cup chopped green pepper
1 garlic clove, minced
1 pound crawfish tails
2 slices bread
1 (10-ounce) can condensed cream of mushroom soup
Paprika
1 Tablespoon chopped parsley
1-1/2 Tablespoon lemon juice
11/2 teaspoon salt
1/4 teaspoon black & red pepper
1-1/2 cup cooked rice 
1/2 cup milk

Melt butter in a large skillet. Add onions, green pepper and garlic. Cook until tender. Stir in crawfish, soup, rice, parsley, lemon juice & seasonings. Add bread which has been crumbled & soaked in milk. Mix well. Spoon into a buttered 2 quarts casserole. Sprinkle with paprika. Servings: 6

1 pound cooked crawfish tails, chopped
1 cup water
1/2 teaspoon salt
2 medium onions, finely sliced
2/3 cup potato, finely diced
1/3 cup carrot, finely diced (optional)
1 tablespoon corn oil margarine
3 tablespoons all purpose flour
2 cups skim milk
1/8 teaspoon cayenne pepper
1 teaspoon dried parsley (optional)

Cook crawfish in 1 cup water for 15 minutes. Drain crawfish, reserve liquid. Chop crawfish coarsely. To crawfish liquid add salt and enough water to make 2 cups. Cook onion in 1/4 cup of water until tender. Add crawfish liquid, potato and carrots. Cover and cook 10 minutes. Add crawfish, cook 5 to 10 minutes until potato is tender. Melt margarine in heavy saucepan. Add flour and mix well. Add the skim milk all at once and stir vigorously over moderate heat. Continue to cook until thickened, about 15 minutes, stirring constantly. Pour into potato crawfish mixture. Stir to blend. Add parsley and season to taste with pepper. Servings: 6

1 pound Bacon
3 cups diced potatoes
1 bunch of green onion (or 1 medium onion)
1 pound Louisiana crawfish
1 stick of butter
2 cans cream style corn
3 pints half & half
1 tablespoon Tony Chachere Creole seasoning

In a Dutch Oven, cook bacon. Remove bacon and set aside. Brown potatoes and onion in bacon grease, constantly stirring and scraping bottom of pot (DO NOT ALLOW TO BURN!). Add corn, half & half, bacon (crumbled), butter, and Tony Chachere Creole seasoning. Cook over medium heat for 30 minutes, stirring frequently. Add Crawfish, continue cooking for 15 minutes. Remove from heat, let stand for 10 to 15 minutes. Servings: 6

1 pound crawfish tails
1 cup water
1 cup chopped onion
1 tablespoon corn oil margarine
1 (16-ounce) can of cream style corn
2 cups skim milk
1/2 teaspoon salt
2 cups crawfish liquid
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1-1/4 cup instant potato flakes
1/2 teaspoon chopped onion tops, for garnish
1/2 teaspoon parsley minced

Cook crawfish in water for 15 minutes. Drain and reserve liquid. Chop each tail into coarse pieces. Sauté onions in margarine. Process corn in blender to break kernels. Add corn, milk, salt, pepper, crawfish and crawfish liquid together and bring to boil. Simmer 10 minutes and thicken with potato flakes. Garnish with green onions and parsley. Servings: 6

1 Stick of Butter
1 Bell Pepper
1 Stalk of Celery
2 Medium Onions
2 Tablespoons of Flour
1 Pint Half & Half
2 Pounds of Crawfish
1 Half Pound Velveeta (Mexican Mild)
5 Ounces Parmesan Cheese
12 Ounces Egg Noodles

Cook Egg Noodles and set aside. In large skillet, melt butter and sauté vegetables. Add Half & Half and flour. Add crawfish. Cook for 15 minutes. Preheat oven to 350F. Add Velveeta and parmesan, stir until melted. Add Egg Noodles. Mix thoroughly. Pour mixture into casserole dish. Place into 350F oven for 15 minutes. Servings: 8

1 pound crawfish tails (peeled and with fat)
1 pound fetuccini noodles
1 can evaporated milk (12 ounces)
1 can cream of mushroom soup
1 bunch chopped green onions
2 teaspoons chopped garlic
2 celery sticks chopped finely
2 teaspoons ground basil leaves
salt and pepper to taste
1 teaspoon cayenne pepper
4 tablespoons margarine
1/2 cup grated parmesan cheese

Sauté onions, garlic, and celery in margarine in a deep black iron skillet or a 2-quart heavy sauce pan. Add canned milk and soup. Mix with a wire whisk until smooth. Add basil, salt, and both peppers. Simmer for about 15 minutes over medium heat, stirring often to keep from scorching. Add crawfish tails and cook over low heat for about 10-15 minutes. Cook noodles according to package directions and drain well. Place noodles in large glass serving bowl and add crawfish mixture and toss well to get even consistency. Add grated parmesan cheese and toss lightly. This will make about 6 good servings. Serve with a fresh salad and some garlic bread. Servings: 6

2 Pounds Crawfish or Shrimp Tails or Crabmeat
1 Clove Garlic, diced or pressed
Parsley & Onion Tops, chopped
5 Ears Fresh Corn, cut
2 Large Onions, chopped
1 Bell Pepper, chopped
1 Can Ro-tel Tomatoes
Butter to cover bottom of pot

Place onions, garlic, bell pepper in medium size heavy pot with butter. Sauté. Add fresh corn with corn milk from corn and season to taste. Stir well. Cover and let simmer stirring occasionally. Add Ro-tel, a little bit of water, cover and simmer 1 hour on low heat. Add seafood and cook another 15-20 minutes. Can also add parsley and green onions. You may substitute 2 cans whole kernel corn with 1/3 cup evaporated milk. Servings: 6

1 pound crawfish tails
1/4 teaspoon cayenne pepper
6 drops Tabasco sauce
2 tablespoons salted corn oil margarine
1-1/2 cup sliced fresh mushrooms
2 tablespoons chopped pimentos
2 tablespoons thinly sliced green onions
1/2 cup Chablis
5 teaspoon cornstarch
2 tablespoons water
1/2 cup skim milk
1/2 teaspoon salt
2 cups cooked egg noodles

Season crawfish tails with pepper and Tabasco and add to melted margarine in heavy saucepan. Sauté 3 minutes over medium-low heat. Add mushrooms, pimentos and green onions, cover, and simmer over low heat for 5 minutes. Add wine. Combine water, cornstarch and skim milk and add to crawfish mixture. Add salt, blend, cover, and simmer for 8-10 minutes, stirring occasionally. Add cooked egg noodles, mix well and heat for 1-2 minutes. Servings: 4

1 pound peeled crawfish tails
1 cup water
2 tablespoons corn oil margarine
2 tablespoons flour
1-1/3 cup non-fat dry milk plus water to yield 2 cups
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon paprika
dash nutmeg
2 tablespoons sherry
paprika and dried parsley to garnish, optional

Cook crawfish in water for 15 minutes. Drain crawfish. Discard liquid. Servings: 5

2 pounds crawfish tails, peeled
1 stick oleo or margarine, not butter
1 can cream of mushroom soup
1 large can evaporated milk
1 teaspoon cornstarch
1/8 bottle garlic powder
1 cup onion, finely chopped
1 cup celery, finely chopped
1 pie crust, top and bottom

Sauté onions and celery in margarine until thoroughly wilted. Add soup, milk, crawfish fat and garlic powder. Dilute cornstarch in a little water and add. Cook about 10 minutes. Add crawfish and mix thoroughly. Put in crust. Top with crust. Bake 350° until crust is browned. Approximately 45 to 50 minutes. Individual pies can be made from this recipe.

1-1/2 pounds cooked crawfish meat
4 tablespoons butter
2 cups onion -- chopped
1 cup scallions -- chopped
1/2 cup celery -- chopped
1/2 cup bell pepper -- chopped
3 cloves garlic -- minced
1/4 cup unsifted flour
1/2 teaspoon ground cayenne pepper
1 medium jalapeno pepper -- chopped
1/2 teaspoon salt
1/4 teaspoon white pepper or to taste
1 (9-inch) piecrust -- buttered

Boil crawfish in unseasoned water. Save as much of the fat as possible while peeling them. Melt butter in a large skillet. Sautee onions, scallions, celery, bell pepper and garlic over moderate heat. Stir frequently with a wooden spoon until vegetables become soft. About five minutes. Add flour and mix well. Remove from heat and stir in the crawfish and fat. Add salt and peppers according to taste. Pour into a 9-inch piecrust and bake at 350 degrees for 15 to 20 minutes.

1/2 stick butter
1 cup onions, chopped
1/2 cup green pepper, chopped
1/2 cup celery, copped
1-1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper, freshly ground
1/2 cup tomatoes, chopped
1 pound crawfish tails
2 tablespoons parsley, chopped
2 tablespoons flour
1 cup water
Pie crust (for bottom only)

Melt butter in skillet and add the onions, green pepper, celery, salt, cayenne and black pepper. Sauté till golden and wilted (about 7 to 8 minutes). Add tomatoes and cook for 6 minutes, stirring occasionally. Add tails and parsley. Cook, stirring, for about 4 minutes.

Dissolve the flour in the water and add to the skillet. Cook until it thickens (flour reaches it's thickening peak just after boiling). Remove from heat and let cool for at least 1/2 hour. While cooling, heat oven to 400F.

Place your crust in bottom of 9-inch pie pan. Pour crawfish mixture in and bake for 45 minutes or until edges are golden brown. Cool for several minutes and serve.

1-1/2 pounds cleaned crawfish tails
1 large onion, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 bell pepper, chopped
1 stick oleo
Salt and pepper to taste
1 can cream of mushroom soup
I jar pimento
Pie Shell:
2-2/3 cups flour
1 cup Crisco
1 teaspoon salt
1 egg
Water

Sauté vegetables in oleo. Add cream of mushroom soup, pimento, crawfish tails, salt and pepper; cook until almost done. Pour into unbaked pie shell; place top crust over pie. Bake until crust is golden brown. Servings: 4

1 Pound Louisiana Crawfish
1 Can Cream of Shrimp soup
3 ounces Shredded Cheddar Cheese
1 Stalk Celery (chopped)
1 Medium Onion (chopped)
1 Bell Pepper (chopped)
3 Cups of Cooked Rice
1/2 teaspoon Tabasco sauce
1 teaspoon Tony Chachere Creole Seasoning
2 Pre-made Pie Shells

Pre-bake pie shells. In a large skillet, sauté vegetables. Add soup and crawfish, cook over medium heat for 15 minutes. Preheat oven to 350F. Add Seasonings. Stir in rice. Stir in Cheese. Divide equally into pre-baked pie shells. Place in 350 degree oven for 15 minutes. Servings: 8

3/4 medium bell pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
3/4 cup butter
6 tablespoons crawfish fat (optional)
1-3/4 pound peeled crawfish tails
1/2 cup green onions and 3 inches of the top
1/2 cup minced parsley
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon garlic powder
Cornstarch to thicken

Add bell pepper, onion and celery to butter and sauté until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.

Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.

Individual pies:

Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above. Yield: 1 pie

2 tablespoons salted corn oil margarine
2 tablespoon minced celery
1/4 cup minced onion
1 clove garlic, minced
2 tablespoons minced fresh tomato
1/4 cup all purpose flour
1 cup bottled clam juice
1 pound peeled crawfish tails
1/2 bay leaf
2 tablespoons minced Italian parsley or
1 teaspoon dried parsley
1/4 teaspoon cayenne pepper
2 cups cooked linguine noodles

Melt margarine in heavy saucepan. Sauté celery, onion, garlic and tomato until wilted. Sprinkle flour over vegetable mixture and blend. Blend in clam juice slowly, add crawfish, bay leaf, parsley and pepper. Simmer, covered, over low heat for 20 minutes, stirring occasionally. Remove bay leaf. Serve over linguine. Servings: 4

1 ounce Unsalted butter
1 ounce Finely chopped Onion
1 teaspoon fresh pureed garlic
1/2 Pint heavy cream
2 ounces Dry Sherry
6 (80/90) size crawfish tail meat (more if smaller size)
salt and white pepper to taste
pinch of fresh chopped parsley

Start with medium hot skillet. Add butter and melt without burning. Add Onion and cook until transparent, do not brown. Add garlic and sauté for 30 seconds. Add heavy cream, Sherry, salt and pepper. Reduce by 1/3 stirring frequently. Add crawfish and cook additional 1 minute to heat crawfish thoroughly, do not over cook which will make Crawfish tough. Add parsley and serve. 1 Serving

1 package frozen chopped broccoli, thawed
1 can Ro-Tel tomatoes, chopped (rinse can with 1/2 can water and 1/2 can milk and add)
4 envelopes chicken soup
3 cups hot water
I can mushrooms with liquid, chopped
1 can cream of mushroom soup
1 pound Kraft jalapeno cheese, softened
1 pound crawfish tails

Mix all together and simmer 30 to 45 minutes, stirring constantly (to prevent scorching). Taste and season with salt and pepper to taste. Servings: 4

3 medium eggplant
1-1/2 cups chopped onion
1 cup chopped green pepper
1/2 cup chopped celery
1 tablespoon olive oil
2 tablespoons water
1 pound of peeled crawfish tails
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 clove garlic, minced
2 hamburger buns, broken into small pieces
2 tablespoons water
1/3 cup Italian bread crumbs
1/4 cup Parmesan cheese
1 tablespoon chopped green onions
4 tablespoons Italian bread crumbs

Cut eggplant in half lengthwise. Parboil 10 to 15 minutes or until just tender. Remove from water and cool. Remove pulp from eggplant shell and chop coarsely. Set shells aside. Servings: 6

1 pound crawfish tails
1 medium onion
8 tablespoons butter
3 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon garlic salt
1/2 cup wine
2 tablespoons tomato paste
2 tablespoons chopped parsley
2 tablespoons milk

Melt half of butter; add flour and stir well; then add milk, making a medium sauce. Sauté chopped onion and crawfish tails in remaining butter until onions are clear. Add pepper, garlic salt, and parsley. Blend with cream sauce. Add wine and tomato paste and heat through. Servings: 4

1 pound peeled crawfish tails
1 cup water
1 tablespoon corn oil margarine
2 tablespoons flour
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
3/4 cup non-fat dry milk plus water to yield 1-1/4 cup
1-1/2 cup sliced fresh mushrooms, sautéed in
1 tablespoon margarine
2 tablespoons lemon juice
1/4 cup grated Swiss cheese
2 tablespoons grated cheddar cheese
3 tablespoons cracker crumbs

Cook crawfish in water for 15 minutes. Drain and discard liquid. Melt margarine in heavy saucepan. Add flour and seasonings; blend well. Add milk, stirring constantly until sauce thickens. Add sautéed mushrooms, lemon juice and crawfish to sauce. Mix well. Servings: 5

1-1/2 cups roux -- peanut-butter -- colored
1 pound butter
4 medium onions -- chopped fine
3 medium bell peppers -- chopped fine
3 celery ribs -- chopped fine
3 pounds crawfish tails -- peeled
3 ounces crawfish fat
5 cups water
1 tablespoon salt
2 teaspoons cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
5 drops Tabasco sauce
1 cup green onions -- chopped
1 cup parsley -- chopped
3 cups rice -- cooked

In a heavy 6-8 quart pot, melt the butter over high heat. Add the onions, bell peppers and celery and cook, stirring often, until the vegetables are very soft, 30-45 minutes.

While the vegetables are cooking, place the crawfish tails in a large bowl and add the water. Agitate thoroughly with your hands to rinse the crawfish and to separate any remaining fat from them. Pick out any veins or other debris. Drain the crawfish, reserving the liquid, and place the tails in a separate bowl. Lower the heat under the vegetable mixture and add the roux, salt, peppers and Tabasco sauce. Cook over medium heat, stirring constantly, until the roux is completely blended in, 3 to 4 minutes.

Stir in the crawfish fat and let the mixture simmer 4-5 minutes more, stirring frequently. If the oil begins to separate out, just stir it back in until the mixture is smooth. Pour in the crawfish liquid and bring to a heavy simmer. Cook for 10 minutes, stirring often to keep the oil from separating. You can prepare ahead to this point, returning the mixture to a simmer when you are ready to proceed. Add the crawfish tails and simmer for 5 minutes. Stir in the green onions and parsley and simmer for 1 minute more. Serve over cooked rice.

1 cup all-purpose flour
1 teaspoon baking soda
1 cup water
1 clove garlic, minced
1/3 cup minced red bell pepper
1/2 cup finely chopped scallions
Tabasco, to taste
1/4 teaspoon Worcestershire sauce
1/2 pound cooked, shelled and chopped crayfish tails, or shrimp may be substituted

Spicy Tartar Sauce:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 to 4 tablespoons lemon juice
2 tablespoons minced parsley
3 tablespoons minced cilantro
2 tablespoons minced pickled jalapeno
2 tablespoons minced red onion
Salt
Cayenne pepper or Tabasco, to taste
Lemon wedges

Vegetable oil for frying

In a bowl combine flour and baking soda. Whisk in 1 cup water. Stir in garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the shrimp, stirring until well combined. Cover bowl and let batter stand for 1 hour.

In a bowl stir together the mayonnaise, mustard, lemon juice, parsley, cilantro, jalapeno, and red onion. Season with salt, cayenne and/or Tabasco. Chill for service.

In a deep heavy pan or deep fryer heat 3 inches of oil to 325 F. Drop spoonfuls of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain. Season with salt. Continue frying remaining batter in same manner. Serve the beignets warm with the tartar sauce and lemon wedges. Yield: makes about 1 cup

1/2 Cup butter
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 (8-ounce) package cream cheese
Tabasco to taste (a dash or two)
1 Tablespoon Worcestershire sauce
1 pound crab meat

Preheat the oven to 325°. Cook the onion, bell pepper, and garlic in the butter until soft. Use a low fire. Add the cream cheese and stir until melted. Mix in the Tabasco, Worcestershire and crab meat. Put into a baking dish and bake about 10 to 15 minutes until bubbly.

4 tablespoons butter unsalted
4 tablespoons peanut oil
2 tablespoons chopped garlic
2 chilies red or green or jalapenos (chopped)
2 tablespoons rosemary
1 tablespoon thyme
1 tablespoon oregano
2 tablespoons basil
1 tablespoon paprika
1/4 tablespoon cayenne
Salt and freshly ground pepper
Juice of 2 lemons
14 pieces shrimp 16/20 skin on

In a sauté pan, heat up butter and peanut oil. Chop garlic and sauté 1 to 2 minutes. Chop chilies and some of the herbs, chopped and whole, paprika, cayenne all to the pan. Add lemon juice and unpeeled shrimp to the pan. Sauté until shrimp are cooked through

6 catfish Fillets
1/2 cup all-purpose Flour
canola oil for frying
2 egg whites, slightly beaten
2 tbsp milk
1/2 teaspoon Creole spice
1 cup masa harina
lemon slices and parsley sprigs for garnish

Mix Tartar Sauce, set aside.

Pat fish dry with paper towels. Dredge in flour; set aside. Coat the bottom of a large heavy skillet with 1/8-inch of oil. Heat over Med-High heat. In shallow dish combine egg whites, milk and Creole spice. Dip both sides of floured fish in egg-milk mixture. Dredge in cornmeal; turn to coat well. Shake off excess. Fry 4-5 minutes each side (Med-High Heat). Drain on paper towels. Serve hot.

TARTAR SAUCE  >Back to Top<

2/3 cup mayonnaise
1 Tablespoon finely chopped dill pickles
5 pitted green olives, finely chopped
2 scallions, finely chopped
1 Tablespoon lemon juice
1/4 teaspoon cayenne pepper

4 tablespoons butter
1 pound sharp cheddar cheese, grated (can use fat-free) cheese
1 cup skim milk
1/2 cup finely diced onions
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1/4 cup finely diced garlic
1/2 cup sliced onion
1/4 cup chopped parsley
salt and pepper
2 teaspoon red pepper flakes (optional)
hot pepper sauce (to your taste)
1 cup crabmeat (fresh or imitation)
2 cups cooked white rice
2 eggs, well beaten or egg substitute

Preheat oven to 350. In a small Dutch oven, melt butter over med-high heat. Add cheese and milk, stirring constantly until cheese has melted. Remove from heat and add onions, bell peppers, garlic, onion, parsley, red pepper flakes, blending well.

Season to taste with salt, pepper and pepper sauce. You may wish to over season, since the rice will need the additional flavor. Fold in crabmeat and rice and gently stir until well incorporated. Stir in eggs, cover and bake until casserole is firmly set, about 45 minutes.

This makes a great breakfast also. Can use ham or sausage in place of the crabmeat.

3/4 cup rice
2 tablespoons butter
1 small onion
1 small green pepper -- seeded and chopped
1 (15-ounce) can tomatoes -- chopped
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
1/2 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1 bay leaf
1/8 teaspoon ground cloves
6 ounces crab (lump or canned)
3 tablespoons grated parmesan

Cook rice in 1-1/2 cups water until just tender and water is absorbed, about 18 minutes. Melt butter in medium skillet over moderate heat. Add onions and green pepper and cook until onions are transparent, 2-3 minutes. Add tomatoes with juice, Cajun seasoning, pepper, sugar, Worcestershire, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crab meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart casserole and sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes.

1 tablespoon sunflower oil
2 tablespoon minced onion
2 tablespoon ail purpose flour
3/4 cup skim milk
2 tablespoons lemon juice
1-1/2 teaspoon dried mustard
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup egg substitute
1 tablespoon minced Italian parsley or
1 teaspoon dried parsley
1 pound peeled crawfish
1/4 cup bread crumbs
1 tablespoon sunflower oil

Cook onion in 1 tablespoon sunflower oil until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add lemon juice and seasonings; mix well. Blend in a small portion of the hot liquid with the egg substitute; add to remaining sauce, stirring constantly. Add parsley and crawfish and blend well. Place in five individual baking dishes coated with vegetable spray. Combine remaining sunflower oil with bread crumbs and sprinkle over top of each dish. Bake for 20 to 25 minutes at 350F, or until brown. Servings: 5

1 Box Au Gratin Potatoes
1/2 Cup Onions, chopped
1/4 Cup Onion Tops, chopped
3 Tablespoons Oleo
1 pound Crabmeat or Shrimp

Prepare Au Gratin Potatoes according to package directions. Set aside. In Teflon skillet, sauté' chopped onions in margarine until transparent. Add seafood and fly gently. Turn with spatula so as not to break up seafood. Cook about 10 to 15 minutes or when seafood turns golden brown. Add onion tops and stir once. Remove from heat Drop spoonfuls into potatoes already set aside. Bake uncovered according to package directions. Servings: 4

1 Pound Shrimp, peeled and deveined
1 Tablespoon Shortening or Fat
6 Green Peppers, parboiled
1 Tablespoon Flour
1/2 Cup Celery
1/2 Cup Onion
2 Cloves Garlic Crackers or Breadcrumbs
Red & Black Pepper to taste

Preheat oven to 350. Make a roux with flour and fat. Sauté celery, onion and garlic in the roux After the onions have wilted add shrimp. Cook about 15 minutes. Add enough cracker or crumbs to get a good consistency. Season all and stuff green peppers which you have boiled separately. Place peppers in a buttered baking dish and bake 20 minutes. Servings: 6

1 cup dry white wine
12 medium shrimp
2 tablespoons butter
4 green onions, finely chopped
1-1/2 cups heavy cream
1 tablespoon Cajun spices
1/2 teaspoon dried basil
1/4 teaspoon sweet paprika
1-1/4 pounds white fish fillets
2 teaspoons dry mustard
1/2 cup olive oil
2 tablespoons butter
2 cups cooked rice

In a saucepan bring wine to a boil; add shrimp and simmer until just tender. Remove shrimp. Peel and devein. Reserve wine. In same pan cook onions in butter for 1 minute. Add cream, half the Cajun spices, basil and paprika. Bring to a boil. Add wine and shrimp; simmer 1 to 3 minutes. Season fish fillets with remaining Cajun spices and mustard. Heat oil and butter in a large skillet. Add fish and cook 3 to 5 minutes on each side. Slice into even pieces. Place rice in an ovenproof dish. Arrange fish on top and cover with sauce. Bake at 400 F for 10 minutes.

2 pounds uncooked shrimp
1/2 teaspoon sugar
1 cup sifted flour
1 egg
1/2 teaspoon salt
2 Tablespoons shortening
1 cup water

Combine flour, sugar & salt in bowl. Add water, melted shortening & egg. Beat until smooth. Dip shrimp in batter. Fry at 365F for 3 to 5 minutes. Servings: 4

1 medium eggplant
8 ounces shrimp - 40 to 50 count
8 ounces claw crabmeat
1 quart heavy whipping cream
4 ounces parmesan cheese
8 ounces butter
1 lemon -- juice of
all-purpose flour
egg-wash
breadcrumbs
Cajun seasoning

To prepare the eggplant, first peel and slice from top to bottom in 1/2 inch ovals. Panee this by dipping eggplant first in white flour, followed by egg-wash, then into bread crumbs. Deep fry until golden brown; place on plate. To prepare cream sauce, reduce butter and heavy whipping cream in saucepan over medium heat until thickened. Add lemon juice. To finish the dish, boil shrimp in your favorite Cajun seasoning, drain and mix with crabmeat. Place mix of crabmeat and shrimp on top of eggplant and sprinkle with Parmesan cheese. Spoon lemon cream sauce over top.

1/2 cup fine cracker crumbs
1/8 teaspoon salt
1/4 teaspoon pepper
1 (12-ounce) can fresh oysters, drained
Vegetable oil

Combine cracker crumbs, salt, and pepper; dredge oysters in crumbs. Servings: 4

4-1/2 Tablespoons seafood boil (see below)
2-1/4 gallons water
3 Pounds smoked hot sausage links cut into 2-inch pieces
18 ears of corn shucked and cut into 5-inch pieces
6 pounds shrimp

In a large pot, add seafood boil to water and bring to a boil. Add the sausage and boil uncovered for 6 minutes. Add the corn. 5 minutes later, add the shrimp. 3 minutes later, drain and serve immediately. (do not wait for the water to re-boil after adding the corn or shrimp - both will be overcooked). serves 12

3 Tablespoons Old Bay Seasoning
3 Tablespoons Salt
1-1/2 gallons water
2 pounds kielbasa or other smoked sausage
12 ears shucked corn broken into 3 - 4 inch pieces
4 pounds shrimp in shells

In a large stock pot, add the seasonings to the water and bring to a boil. Add sausage and boil, uncovered, five minutes. Add corn and count five minutes (begin counting immediately, don't wait until water is boiling). Add shrimp and count three minutes. Drain immediately. Serves 8.

3 pounds fresh large or jumbo shrimp, unpeeled
10 ears of corn, frozen or fresh
1 pound Kielbasa sauce cut into two inch pieces
4 teaspoons Old Bay seafood seasoning

Add Old Bay seasoning and sausage to pot of water and heat to boiling. Add ears of corn and bring to boil again. Add shrimp and bring to boil again. Remove pot from burner, drain, and spoon into bowls and serve immediately.

2 pounds uncooked shrimp in shell
4 ears corn on the cob
4 medium potatoes
2 pounds sausage (kielbasa, etc.)
liquid shrimp & crab boil
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 just for the heck of it). 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 2/3 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.

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