Main Course

Course: 
  • 6 tablespoons salted butter
  • ¼ cup flour
  • 1 cup onion, chopped
  • ½ cup green pepper, chopped
  • ½ cup celery, chopped
  • 1 tablespoon garlic, minced
  • 1½ cup shrimp medium size, peeled and deveined
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ceyenne
  • 1 teaspoon fresh lemon juice
  • ⅓ cup scallions, thinly sliced
  • 1 tablespoon parsley, minced
  • boiled rice

Shrimp Etouffée

Shrimp Etouffée

Click image to enlarge

Course: 
  • 2 tablespoons salt butter
  • 4 cups onion, chopped
  • 2/3 cup green pepper, chopped
  • 1/3 cup scallions, thinly sliced
  • 1 tablespoon garlic, minced
  • 2 tablespoons parsley, minced
  • 1 lb lean pork, cut into 3/4 inch cubes
  • 1 cup baked ham, finely chopped
  • 6 Creole smoked sausage, sliced  1/2 inch thick
  • 1½ cup long grain rice
  • 3 cups rich beef stock
  • 2½ teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon chili powder
  • 2 whole bay leaves, crushed
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cloves.

Jambalaya

Click image to enlarge

Course: 

For the Crawfish Filling:

  • 1/2 cup butter
  • 1/4 cup flour
  • 1 cup chopped onion
  • 2 teaspoon garlic, minced 
  • 1/3 cup diced bell pepper
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped celery
  • 1/2 tablespoon minced shallot
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • dash cayenne pepper
  • 1/8 teaspoon thyme
  • 2 lbs crawfish tail, fat included
  • 1 oz brandy
  • 2 oz heavy cream

For the Pie:

  • 2½ cups sifted flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cut into small pieces
  • 1/2 cup ice water



Louisiana Crawfish Pie

Click image to enlarge

 

Course: 
  • 1/4 cup (1/2 stick) salt butter
  • 1/4 cup + 1½ teaspoons olive oil
  • 3 garlic cloves, large, cut into 1/3 inch pieces
  • 1/2 teaspoon dried basil
  • 1 tablespoon parsley, minced
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon + 1/4 teaspoon salt
  • 1 pint freshly shucked oysters (about 2 dozen medium sized)
  • 12 ounces of spaghetti

Note: To prepare this dish for 4 simply double all ingredients but water. You'll need about 6 quarts of water for 24 ounces of spaghetti. Shown with fettuccini

Oysters and Spaghetti

Oysters and Spaghetti

Click image to enlarge

Course: 
  • 4 6 to 8 ounce grouper fillets (or other mild white fish)
  • 2 large eggs
  • 1½ cups flour
  • 1¼ teaspoon salt
  • 1/4 teaspoon white pepper, freshly ground best
  • 1/8 teaspoon cayenne
  • 1/4 cup (1/2 stick) salted butter
  • 1/4 cup olive oil
  • 1/3 cup shallots, minced
  • 1 bay leaf
  • 3/4 teaspoon dry marjoram

Pan-Fried Grouper

  

Click image to enlarge

Course: 
  • 8 green bell peppers, medium sized
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 tablespoon minced parsley
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon cayenne
  • 1 pound canned peeled whole tomatoes
  • 1 3/4 cups boiled rice
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup grated sharp Cheddar cheese
  • 1/3 cup grated Parmesan cheese

Bell Peppers Stuffed with Ground Beef, Parmesan, and Cheddar Cheese

Stuffed Bell Peppers With Rice Parmesan and Cheddar Cheese

Click image to enlarge

 

Course: 

 

  • 8 large or 12 small mirlitons
  • 1/4 lb lean sliced bacon
  • 1 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 3 tablespoons celery, chopped
  • 1 tablespoon garlic, minced
  • 1 cup creole tomatoe, coarsely chopped
  • 1/2 cup shallots, chopped
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black peeper
  • 3/4 teaspoon thyme
  • 2 whole bay leaves
  • 3 tablespoons parsly, minced
  • 1/8 teaspoon cayeene
  • 1 lb shrimp, peeled, deveined and cut into 1/2 inch pieces
  • 1/2 cup slighly dampened crumbled white bread, crust removed

Stuffed Mirlitons

 

Stuffed Mirlitons

 

Pages

Subscribe to RSS - Main Course