• 3 pounds cut redfish filets
• ½ cup cooking oil
• ½ cup flour
• ½ cup chopped onions
• ½ cup chopped celery
• ½ cup chopped bell pepper
• 1½ tablespoons diced garlic
• 1½ cups sliced mushrooms
• 1½ cups tomato sauce
• 2½ quarts fish stock
• ¾ teaspoon thyme
• ¾ teaspoon basil
• 1½ bay leaves
• 2¼ cups sliced lemons
• 3/4 cup chopped green onions
• ¾ cup chopped parsley
• salt and cracked pepper to taste
• pepper sauce to taste

John Folse Redfish Courtbouillon

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• 1 can (12 oz) water-packed white albacore tuna
• 1 celery stalk, finely diced
• 2 tablespoons fresh parsley, minced
• 2 tablespoons sweet green pickle relish
• 1 teaspoon fresh lemon juice
• 1/2 cup mayonnaise
• 1 cup sharp cheddar cheese, shredded
• sour dough bread, sliced thick

Classic Tuna Melt Sandwich

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• 1 onion, chopped
• 1 tablespoon unsalted butter
• 2½ pounds boneless skinless chicken breasts
• 1 quart unsalted chicken broth
• 1½ teaspoons salt
• 1/2 teaspoons. freshly ground pepper
• 24 large hard-cooked eggs, peeled
• 1 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2  tablespoons fresh lemon juice
• Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

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• 1 pound fresh Louisiana lump crabmeat
• 1 lemon
• 2 garlic cloves 
• 1½ cups sour cream
• 1/2 cup mayonnaise
• 4 green onion tops
• 1/2 cup packed fresh basil leaves 
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (8 oz) package cream cheese, softened
• 2 large shallots, minced
• 1 cup packed fresh baby spinach 
• 2 ripe tomatoes, chopped

Green Goddess Louisiana Crab Dip

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• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh rosemary, chopped
• 2 tablespoons garlic, sliced
• 2 teaspoons lemon zest, freshly grated
• 1/2 teaspoon crushed red pepper flakes
• 24 large shrimp (8 to 10 per pound), peeled, deveined, tails left intact
• 24 slices prosciutto, paper thin
• salt and freshly ground black pepper to taste
• lemon wedges for serving

Grilled Shrimp With Prosciutto Rosemary And Garlic

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• 2 quarts turkey stock (or low-sodium chicken stock)
• 3/4 cup long grain white rice
• 2 cups roasted turkey, shredded
• 4 eggs 
• 2 lemons, juiced

Greek Turkey Lemon Rice Soup

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Crust

• 3 cups flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 12 tablespoons unsalted butter, cold
• 8 tablespoons ice water
• 1 egg and 1 tablespoon water for egg wash

Filling

• 5 apples, Granny Smith are good
• 1¼ cups fresh cranberries
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon orange juice
• 1/2 teaspoon orange zest
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• pinch salt

Deep Dish Apple Cranberry Pie

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• 4 halibut fillets, each about 1 to 1½ inches thick
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 thin slices of lemon
• 2 tablespoons minced chives, plus chives for garnish

Roasted Halibut With Olive Oil And Lemon

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Beer n' Butter Poultry Injection

• 1/2 pound butter
• 1/2 can beer
• 2 tablespoons salt
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Tabasco
• 1 tablespoon soy sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Savory Turkey Injection

• 1/4 cup light oil
• 1/4 cup water
• 3 tablespoons Worcestershire sauce
• 1 tablespoon salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground bay leaf
• 1 teaspoon ground thyme
• 1 teaspoon ground sage
• 1 teaspoon finely ground black pepper

Check these other very special Holiday helpers.

Holiday Desserts

Holiday Party Recipes

Favorite Holiday Recipes

• 4 large eggs
• 2 pounds small, raw peeled Louisiana shrimp
• 1 jar (16oz) of Zatarains Creole mustard (substitute: spicy brown mustard)
• 1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
• 1 cup canola oil
• 1 tablespoon lemon juice
• 1 cup yellow onions, diced small
• 1 cup green bell pepper, diced small
• 1 cup celery, diced small
• Salt and pepper to taste
• Louisiana hot sauce to taste

Note: The recipe is easy to scale up by doubling or tripling all the ingredients. Just make sure there are plenty of shrimp.  You can make this ahead and it will keep for at least a week.  In fact, it is even better if made at least two days before serving.  If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.

Spicy Creole Shrimp Dip

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photo courtesy of George Graham