Main Course

Course: 
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/2 cup butter
  • 2 10-ounce cans tomatoes with chilies
  • 2 10-ounce cans tomato sauce
  • 1 cup chopped celery
  • salt, black pepper, and cayenne pepper, to taste
  • 1 pound peeled shrimp, ground
  • 1 pound peeled crawfish tails, ground
  • 1 onion, grated
  • 1 bell pepper, minced
  • salt and cayenne pepper to taste

Paste Recipe Title Here

Click image to enlarge

  • 4 eggs
  • 1 cup beer
  • 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
  • 1¼ cups all purpose flour
  • 2 tablespoons baking powder
  • 48 large raw shrimp, peeled and deveined
  • 1½ to 2 cups shredded coconut, fresh or bagged
  • vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

  • 2 cups orange marmalade
  • ¼ cup Creole or Dijon mustard
  • 3 tablespoons shredded horseradish

Coconut Beer Shrimp

Click image to enlarge

Course: 
  • ½ cup chopped celery
  • ½ cup chopped green onions with tops
  • 1 clove garlic, minced
  • ¾ cup butter, in all
  • 1½ cups moistened unseasoned croutons
  • ½ pound crabmeat
  • 2 tablespoons chopped parsley
  • ½ pound shrimp, boiled and chopped
  • 1 egg, slightly beaten
  • salt, pepper, and cayenne pepper to taste
  • 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

Baked Stuffed Flounder

Click image to enlarge

 

Course: 
  • 12 slices natural cured bacon
  • 12 large peeled and deveined shrimp
  • 4 fresh mushrooms, halved
  • 1 bell pepper, cleaned and cut into 8 equal pieces
  • 8 1-inch chunks fresh pineapple
  • ½ cup olive oil
  • ½ cup lemon juice
  • ½ cup catsup
  • ½ cup brown sugar

Shrimp Kebabs

Click image to enlarge

Course: 
  • ½ cup soy sauce
  • ½ cup lime juice from 6 to 8 limes
  • ½ cup canola oil
  • ¼ cup packed brown sugar
  • 3 tablespoons roughly chopped cilantro
  • 3 medium cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 jalapeño pepper, coarsely chopped (optional)
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 2 pounds trimmed skirt steak, cut crosswise into 5- to 6-inch pieces
  • salt and pepper
  • 1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 white or yellow onion, cut into ½-inch slices
  • olive oil and lime juice
  • 12 fresh flour or corn tortillas
  • chopped cilantro, lime wedges, guacamole, pico de gallo, shredded cheese, and Roasted Chile and Tomato Sauce, for serving (click for recipe)

Beef Fajitas

Beef Fajitas

Click image to enlarge

 

Course: 
  • 1½ pound salmon fillet, skin intact
  • salt
  • 1 teaspoon freshly cracked pepper

Potatoes

  • 4 large baking potatoes
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • salt
  • white pepper
  • 1/2 cup peeled and finely grated fresh horseradish root
  • 1/4 cup vegetable oil
  • 3 tablesppons unsalted butter
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon chopped fresh flat-leaf parsley plus more for garnish
  • juice of 1/2 lemon

Pan Roasted Salmon on Horseradish Potatoes

  Pan Roasted Salmon on Horseradish Potatoes

Course: 
  • 4 tablespoons vegetable oil
  • 4 chicken thighs, bone-in and skin-on
  • 2 chicken breasts, bone-in and skin-on
  • 2 cups diced yellow onions
  • 2 cups diced green bell pepper
  • 2 cups diced celery
  • 2 tablespoons minced garlic
  • 1/2 cup chopped flat-leaf parsley
  • 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces
  • 12 cups chicken stock, plus water if needed
  • 1 tablespoon cayenne pepper
  • 1½ cups dark roux
  • Kosher salt and freshly ground black pepper
  • Cajun Seasoning Blend, see recipe here
  • Dash of hot sauce
  • 8 cups cooked Louisiana long grain white rice, such as Supreme, for serving
  • 1 cup diced green onion tops
  • Filé powder, for serving
 
 

Chicken and Smoked Sausage Gumbo

Chicken and Smoked Sausage Gumbo

Click image to enlarge

Course: 
  • 1 whole beef tenderloin
  • Creole seasoning
  • vegetable oil
  • Jumbo Lump Crab Cream, recipe follows
  • chives, for garnish

Jumbo Lump Crab Cream

  • ½ pound jumbo lump Louisiana crabmeat
  • salt, pepper, or Creole seasoning
  • vegetable oil
  • ¼ large sweet onion, minced
  • ¼ bell pepper, minced
  • 1 celery ribs, minced
  • 1 garlic cloves, minced
  • 2 tablespoons dry white wine (optional)
  • 1 ½ cups low-fat buttermilk
  • 4 ounces gumbo crabs or fresh crab shells, crushed (optional)
  • 1 ½ tablespoons all-purpose flour
  • ⅓ cup low-fat ricotta cheese

Filet Mignon with Jumbo Lump Crab Cream

Click image to enlarge

 

Pages

Subscribe to RSS - Main Course