Main Course

Course: 
  • 4 each 8 ounce skin-on Rainbow Trout Filets
  • 1 Pound Washed Stemless Spinach
  • 8 Ounces  Stemmed and Sliced Shiitake Mushrooms
  • 1 Pint plus 1/4 cup Freshly Shucked Gulf Oysters
  • 2  Ounces Julienned Tasso
  • 4 Ounces Cold Butter, sliced
  • Olive Oil
  • Lobster Butter
  • Salt and Pepper

 

GW  Fins Rainbow Trout

 

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Broth

  • 1/2 lb Carrots, Chopped
  • 1/2 Cup Tomato Paste
  • 1/2 lb Celery Ribs, Chopped
  • 1 Gallon Shrimp or Fish Stock
  • 1/2 lb Onions, Chopped
  • 2 Cups Tomatoes, Chopped
  • 1/2 Fennel
  • 1/8 ounce Saffron
  • 1/2 Green Peppers, Chopped
  • Salt to Taste
  • 1/2 Cup Olive Oil
  • White Pepper to Taste
  • 1 tablespoon Garlic, Chopped
  • 3 Bay Leaves
  • 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

  • 1 lb Raw Shrimp, peeled, deveined,
  • 1/2 lb Fresh Fish, Trout, Pompano
  • 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
  • 1/2 lb lump crabmeat
  • 1/2 lb Raw Scallops
  • 1/2 lb Peeled Crawfish Tail Meat
  • 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

 Broussard’s Louisiana Bouillabaisse

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  • sufficient salted water for cooking pasta
  • ​1 pound penne pasta
  • 30 extra-large shrimp, peeled and deveined, with tails left on
  • 1 tablespoon minced fresh garlic
  • 8 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon crushed red pepper
  • 1 cup thinly sliced green onions, green parts only
  • 3/4 cup finely chopped sweet red peppers
  • 3/4 cup finely chopped sweet green peppers 
  • ​3/4 cup crumbled feta cheese
  • 1/2 cup rice vinegar
  • 6 ounces (8 cups, not packed) mixed salad greens
  • 3/4 cup Feta Cheese Dressing
  • 1 cup very finely julienned red onions, about 1/16 inch wide and 2 inches long, for garnish

Roasted-Shrimp and Penne Pasta Salad

Roasted Shrimp and Penne Pasta Salad 

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  • 2 tablespoons Old Bay seasoning
  • ​1 pound medium shrimp, peeled
  • ​1/2 teaspoon celery seeds
  • ​1/4 teaspoon allspice berries
  • ​1/2 teaspoon dried red pepper flakes 
  • 1 tablespoon sea salt
  • ​1 cup extra-virgin olive oil
  • ​1/3 cup freshly squeezed lemon juice
  • ​2 garlic cloves, minced
  • 6 fresh bay leaves or 12 dry
  • ​1/4 cup fresh flat-leaf parsley, minced
  • ​1/2 medium Spanish onion, thinly sliced

Pickled Shrimp

Pickled Shrimp 

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  • 4-5 lbs Boston butt pork roast
  • ​1 teaspoon salt, or more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil or more as needed
  • ​1 large onion, chopped
  • ​3 cloves garlic, minced
  • ​1 tablespoon grated fresh ginger
  • ​2 tablespoons tomato paste
  • ​1/4 cup honey
  • 2½ cups low-sodium beef broth
  • 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

Pulled Pork with Barbecue 

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Course: 

 

 Ingredients for Broth

  • 1 each Lemongrass Stalk 
  • 1 teaspoon freshly grated Ginger Root 
  • 1/2 bunch Cilantro, stems
  • 6 stalks Thai Basil, stems
  • 1 teaspoon shallots, diced
  • 1/2 teaspoon garlic, diced
  • 1 lb Louisiana Shrimp, head-on rough chopped 
  • 2 teaspoon olive oil
  • 1 teaspoon green curry paste 
  • 1 can coconut milk 
  • 1½ cups Water
  • 1 each Kaffir Lime Leaf 
  • 1 teaspoon fish sauce 

Balance of Ingredients

  • 20 U-12 head on fresh Louisiana Shrimp (frozen headless can be substituted, just make sure they're from Louisiana – use 1 lb of Shrimp, if headless) 
  • 1/2 lb baby Bok Choy, split, washed and drained  
  • 1 Pkg fresh rice noodles (If dried are substituted cook according to the package directions)
  • 1/4 cup fresh Thai basil, chopped
  • 1/4 cup fresh cilantro Leaves, chopped
  • 2 teaspoons olive oil 
  • 2 tablespoons water

Louisiana Gulf Shrimp and Coconut Curry over Rice Noodles

 gulf shrimp coconut curry

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Course: 
  • one 3- to 3 1/2-pound broiler-fryer, cut up for frying
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • ​3/4 cup unsifted all-purpose flour
  • vegetable oil or lard for frying
  • ​1 tablespoon water

​GRAVY

  • ​4 tablespoons skillet drippings
  • ​1/3 cup unsifted all-purpose flour
  • ​2 cups water (or milk if you prefer milk gravy)
  • ​salt and pepper to taste

Pan-Fried Chicken

 

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Course: 
  • ​4 medium onions, chopped fine
  • ​2 tablespoons olive oil
  • 2 small cans tomato sauce
  • ​2 small cans tomato paste
  • ​4 tablespoons minced garlic
  • ​​3 tablespoons minced fresh basil or 3 teaspoons dried
  • Creole seasoning to taste
  • ​sugar to taste (optional)
  • Meatballs (click for recipe)
  • ​cooked spaghetti
  • ​garlic bread

Creole Italian Meatballs and Spaghetti

Creole Italian Meatball and Spaghetti

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  • 12 ounces lump crab meat, picked over for shells and cartilage 
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons butter
  • 1 cup flat leaf parsley, coarsely chopped, plus more for garnish
  • 2 teaspoons garlic, minced
  • 1 lb ripe tomatoes, chopped
  • 1/3 cup dry white wine
  • 1 pound linguine, fresh or dried
  • salt and pepper to taste
  • French bread, for serving
  • grated parmesan, for serving

Linguine with Crab Meat

Crab meat with pasta 

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