Thursday, January 28, 2010



1lb okra
2 tbsp. butter
1 lg. onion, diced
1 bell pepper diced
15 oz can tomatoes, whole or diced
1 bay leaf, whole
2 tbsp. chopped parsley
1/4 tsp. chopped thyme
1/8 tsp. cayenne
6 garlic clove, minced
6 crabs split in half, with pinchers
1 lb. shrimp, shelled, deveined
1 lb fish fillets, cut into bite-size pieces
(any type of fish)
8 c. beer or seafood stock or white wine
1 tsp. salt
1 tsp file
4 c. boiled white rice

Slice okra into 1/2 inch pieces,
melt butter in kettle, Saute onion,
bell pepper and garlic.
Add okra, tomatoes with juice.
Next, add spices and seafood,
simmer slowly 10 minutes, stirring often.
Add water and salt, simmer, covered for 1 hour.
Uncover and simmer until consistency of thick soup,
place rice in bowls and top with gumbo.
*Serve with Hot Italian Bread

Crab Cakes
Ingredients -
1 pound lump Crab Meat
1 Large Egg
2 tablespoons Real Mayonnaise
1/2 cup soft, Panko Bread Crumbs
1 tablespoon minced Parsley
1 teaspoon Worcestershire Sauce
1/2 onion diced
1/4 C red pepper diced
1/4 c. water chestnuts minced
Dash of Freshly Ground Pepper
Dash of tabasco or siracha
Oil, for pan-frying

1. Combine crab, egg, mayo, crumbs, parsley,onion ,
red peper and water chestnuts
Worcestershire sauce, tabasco & pepper.
2. Mix to combine and refrigerate 4 hours.
3. Form into balls using a 1/3-cup measure.
4. Gently fry until golden.
5. Transfer to a 350-degree oven for
5 minutes to finish cooking.

*Serve with Wasabi and Mayo Sauce

1/4 c mayo & 1 tsp wasabi mixed

Crawfish Corn Bread Recipe

Crawfish Cornbread Recipe

1 lb crawfish, cleaned
2 eggs
1 box jiffy cornbread mix
1/2 cup celery
1/c cup bell pepper
1/2 cup onion
1 can cream style corn
1 cup shredded cheddar cheeseDirections
Preheat oven to 375* Spray 8x8 pan with cooking spray
In medium mixing bowl combine all ingredients, mixing well.
Pour into pan and bake about 35 minutes.

Banana- Bread Pudding Recipe
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk or
caramel/butterscotch sauce
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 cups cubed banana bread
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
2 cup bananas -sliced
(that have been dipped in pineapple juice to prevent turning)
Whipped cream or vanilla ice cream

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla Stir in the bread cubes, pineapple, walnuts .Place in a greased baking pan. Bake at 350° for 1 hours. bake 15-30 minutes longer or until and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding into dessert dishes. top with bananas, caramel sauce and whipped cream/vanilla ice cream.
Yield: 6-8 servings

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