• 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

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• 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

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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.

• 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

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Per indicidual mirliton to be stuffed; recipe may be scaled up as desired.

• 2 oz. butter
• 1 shallot, chopped
• 1 teaspoon Dill, chopped
• 1/2 cup heavy cream
• 4 oz. shrimp, peeled and deveined
• 4 oz. lump crabmeat
• 1/4 cup white wine

Stuffed Mirliton with Shrimp and Crabmeat

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• 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

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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.

• 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

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• 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

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• 3 tablespoons unsalted butter, melted
• 4 boneless catfish filets (4½-ounce fish fillets each) or other firm-fleshed fish, about ½ inch thick at thickest part, well chilled     
• About 1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic, or            
• Blackened Redfish Magic, or Meat Magic, or Barbecue Magic, or Fajita   
• Magic or Magic Seasoning Salt or Magic Salt-Free Seasoning

Note:  Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple.  You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.  (You can purchase a surface thermometer, or pyrometer, to measure dry temperature of griddle or aluminum skillet.)  If you omit butter stages, bronzing produces delicious reduced-fat meat and fish dishes.  Just spray griddle or skillet surfaces with nonstick cooking spray just before adding meat.

Bronzed Catfish

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• 2 cups chicken broth
• 2 cups heavy cream
• ¼ stick butter
• 1 cup golden corn
• 1 cup yellow grits ( not instant)

• 3 plump fryers, each about 3 pounds, cut in half
• 2 tablespoons Creole seasoning mix
• 2 sticks margarine
• 1 6-ounce bottle hot sauce

Slow Cooked Barbecue Chicken

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