bread crumbs

Course: 
  • 4 medium eggplants, split lengthwise
  • 2 cups water
  • 1 teaspoon salt
  • 4 tablespoons vegetable or olive oil
  • 2 cups white or yellow onions, chopped
  • 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
  • 1/4 teaspoon cayenne pepper
  • 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
  • 1/2 pound Louisiana lump crabmeat, picked over for shells
  • salt and black pepper to taste
  • 2 tablespoons Parmesan cheese

 

 

 

Seafood Stuffed Eggplant

Seafood Stuffed Eggplant 

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Course: 

Remoulade Sauce

  • ​1/2 cup mayonnaise
  • ​2 scallions, minced
  • ​1/4 cup celery, minced
  • ​2 tablespoons parsley, minced
  • ​2 tablespoons dill pickle relish
  • ​2 tablespoons red wine vinegar
  • ​4 teaspoons Dijon mustard
  • ​4 teaspoons capers, drained and minced
  • ​2 teaspoons Worcestershire sauce
  • ​4 dashes hot pepper sauce (optional to taste)

Oysters

  • ​1 1/2 cups bread crumbs
  • ​3/4 cups all-purpose flour
  • ​1 teaspoon freshly ground black pepper (to taste)
  • ​1/2 teaspoon cayenne pepper
  • ​4 dozen oysters, shucked
  • ​4 large eggs, beaten
  • ​1/2 cup canola oil
  • ​8 crusty French rolls cut in half
  • 2 beefsteak tomatoes, thinly sliced
  • ​1 cup shredded romaine lettuce
  • ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

Oyster Po'boy

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Course: 
  • Vegetable oil
  • 4 tablespoons chopped green pepper
  • 4 tablespoons chopped onion
  • 4 tablespoons  chopped celery
  • 1/2 teaspoon black pepper
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1 dash Tabasco
  • 3 oz. Abita Andygator beer
  • 1 lb. crawfish tails
  • 1 to 1 ½ cups dry bread crumbs
  • Flour
  • Egg wash 
  • Corn flour
  • 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

Abita Crawfish Cakes 

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Course: 
  • 2 slices high-quality sandwich bread, each slice torn into quarters
  • ​3 tablespoons unsalted butter
  • salt and freshly ground black pepper
  • ​2 tablespoons freshly grated Parmesan cheese
  • ​6 medium garlic cloves, minced or pressed (about 2 tablespoons +)
  • 2 teaspoons unbleached all-purpose flour
  • 1/8 teaspoon red pepper flakes (more to taste)
  • ​1 teaspoon fresh thyme leaves, minced
  • ​1½ lbs green beans, ends trimmed
  • 1 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice

Note: Reduce the amount of garlic for more subtle flavoring.

Garlic-Lemon Green Beans with Toasted Bread Crumbs and Parmesan Cheese

Garlic-Lemon Green Beans with Toasted Bread Crumbs and Parmesan Cheese   

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Course: 
  • 2 1/2 lbs catfish fillets
  • ​1 cup breadcrumbs
  • ​3/4 cup Parmesan cheese, freshly grated 
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2 tablespoon unsalted butter, melted
  • 1 lemon, cut in wedges
  • 1/4 cup fresh parsley, chopped

Catfish Parmesan

Catfish Parmesan 

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Course: 
  • 1 lb fresh jumbo lump Louisiana crab meat, picked over to remove cartilage and shells
  • 4 green onions (scallions), green parts only, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 teaspoons Creole or Cajun seasoning
  • 2 to 4 tablespoons fine dry bread crumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1/2 cup unbleached all-purpose flour
  • 6 tablespoons vegetable oil
  • salt and ground white pepper

Note: The amount of bread crumbs you add will depend upon the juiciness of the crabmeat. Start with just 2 tablespoons. If the cakes won't hold together once you have added the egg, add more breadcrumbs, 1 tablespoon at a time. There is no substitute for fresh blue crabmeat, preferably "jumbo lump", which indicates the largest pieces and highest grade.

Cocktail Crab Cakes

 Cocktail Crab Cakes

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Course: 
  • 8 mirlitons, medium size
  • 1 1/2 lbs shrimp, peeled, deveined and diced
  • 1/4 lb ham, diced
  • 1/2 lb crabmeat
  • 1 3/4 cups onion, minced
  • 1/3 cup fresh parsley, minced
  • 1/3 cup bell peppers, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 2 eggs, beaten
  • 2 sticks butter
  • 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

Seafood Stuffed Mirlitons 

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Course: 
  • 6 tablespoons butter
  • 1 cup red bell pepper, finely chopped
  • 3/4 cup onion, finely chopped
  • 2 stalks celery, finely chopped
  • 8 cloves garlic, minced
  • 3 cups Italian bread crumbs
  • 1 1/2 cups crawfish tails,peeled and cleaned
  • salt and freshly ground black pepper to taste
  • crushed red pepper to taste
  • 4 red bell peppers, top cut off and seeded (any color pepper works)

Crawfish-Stuffed Bell Peppers

 Crawfish-Stuffed Bell Peppers

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Course: 

Seasoning Mix

  • 1 tablespoon plus 2 teaspoons Paul Prudhomme's Meat Magic
  • 1/2 teaspoon ground nutmeg
  • 2 bay leaves

Meat Loaf

  • 4 tablespoons unsalted butter
  • 3/4 cup onions, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 1/4 cup green onions, finely chopped
  • 1 tablespoon Paul Prudhomme's Magic Pepper Sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup evaporated milk
  • 1/2 cup ketchup
  • 1 1/2 lb ground beef
  • 1/2 lb ground pork
  • 2 eggs, lightly beaten
  • 1 cup dry bread crumbs, very fine

    Chef Paul's Meat Loaf

     

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