Main Course

Course: 
  • 4 chicken breasts(5- to 6-ounce), with or without skin, as preferred
  • Salt, freshly ground pepper
  • 2 tablespoons canola or olive oil
  • 1 cup chicken stock
  • 6 tablespoons apple cider or wine vinegar
  • 2 tablespoons butter, softened
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh tarragon leaves, coarsely chopped
  • 2 teaspoons chives, snipped (optional)

Pan-roasted Chicken Breast with Vinegar, Mustard

Pan-roasted Chicken Breast with Vinegar, Mustard

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Course: 
  • 4 fresh redfish fillets (6 to 7 ounces each, 1/2 to 3/4 inches thick, skin off)
  • 1 lb unsalted butter, melted and clarified
  • 5 tsp Chef Paul Prudhomme’s Blackened Redfish-Magic Seasoning Blend
  • cast iron skillet, seasoned
  • dish towel
  • fish spatula, long

Reggio's Blackened Redfish

Reggio's Blackened Redfish

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Course: 
  • 2 eggs
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 4 U.S. Farm-Raised Catfish fillets
  • Vegetable oil for deep frying
  • 3 tablespoons butter, melted
  • 12 shrimp, shelled and deveined
  • 1/2 teaspoon chopped garlic
  • 12 3 x 1/4 inch strips of ham
  • 1 tablespoon dry vermouth
  • 1/2 cup heavy cream
  • 1 tablespoon chopped green onions
  • 1 teaspoon lemon juice
  • salt (to taste)
  • dash of cayenne pepper
  • parsley sprigs and lemon wedges

Catfish and Shrimp La Fitte

Catfish and Shrimp La Fitte

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Course: 
  • 5 lbs beef shortribs
  • 3 stalks celery, chopped
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 3 cloves garlic
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 tablespoons tomato paste
  • 1¼ cup flour
  • 2 cups canned tomatoes, chopped
  • 1 cup red wine
  • 2 tablespoons canola oil 
  • 4 cups chicken stock
  • 3 tablespoons cane vinegar
  • 2 tablespoons cane syrup
  • 1 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon louisiana hot sauce
  • 1 large Yukon Gold potato
  • 1 tablespoon chopped fresh thyme
  • salt and pepper

Cane Braised Beef Shortribs

Cane Braised Beef Shortribs

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Note: This image is a generic braised shortrib, yours will vary as the bone is left here and served on mashed potato.

Course: 
  • 6 tablespoons butter
  • ½ cup chopped yellow onion
  • ½ cup chopped celery
  • 1 large bell pepper, cut into strips
  • 1 teaspoon minced garlic
  • ½ pound medium-size shrimp, peeled and deveined
  • ½ pound boiled ham, coarsely chopped
  • ½ pound smoked sausage, sliced
  • 1 (1 lb.) can whole tomatoes, mashed with their liquid
  • 2 bay leaves
  • 1 cup chicken broth
  • 1 cup Mahatma or WaterMaid rice
  • Salt and cayenne pepper to taste
  • ¼ cup chopped green onion (green part only)

Traditional "Mahatma Rice" Jambalaya

Traditional

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Course: 
  • 3 tablespoons drained bottled horseradish
  • 3 tablespoons Creole mustard
  • 6 tablespoons distilled vinegar
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon cayenne
  • 1 teaspoon chili sauce (optional)
  • 2/3 cup vegetable oil, plus additional for frying
  • 4 green onion, chopped fine
  • 2 celery ribs, chopped fine
  • 1 lb. Crawfish tails, if frozen, thawed and drained
  • all-purpose flour seasoned with salt and pepper for dredging
  • 3 baked potatoes, sliced cooked and lightly fried in vegetable oil and seasoned w/salt and pepper
  • parsley, chopped, optional
  • lemon wedges, optional

 

Fried Crawfish Remoulade

Fried Crawfish Remoulade

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Note: Photo here shows crawfish with cucumber but easily replaced with potato slices in our recipe. Then covered with the sauce.

 

Course: 
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium-size red bell pepper, cut into thin strips
  • 1 medium-size green bell pepper, cut into thin strips
  • 2 shallots, chopped
  • 1 tablespoon minced garlic
  • 36 large shrimp, peeled and deveined
  • 1/2 cup shrimp or chicken stock
  • 2/3 cups heavy cream
  • 1 pound angel hair pasta, cooked and drained
  • 1 cup chopped fresh basil leaves (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped pecans
  • 1/2 cup freshly grated Parmesan cheese

Vegetable, Pecan and Shrimp Pasta

Vegetable Pecan and Shrimp Pasta

Click image to enlarge

Course: 
  • 1/2 cup salted butter (do not substitute margarine)
  • 4 cloves finely minced garlic
  • 1 bunch green onions, washed  and chopped, in all
  • 2 pounds (31-35 count) peeled and deveined Louisiana  shrimp
  • 2 (or more) tablespoons dry white wine
  • 1 teaspoon dill weed 
  • juice of one lemon
  • 1/2 teaspoon white pepper
  • salt, to taste 
  • cooked angel hair pasta (for 6 to 8)

Shrimp With Pasta

holiday shrimp pasta

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