Baked Fish Creole

1 large red fish or red snapper 3 cloves garlic, sliced Flour to coat Salt and pepper to taste DRESSING: 1 pound raw shrimp 3 ribs celery 4 green onions 1-cup bread crumbs 1 egg, beaten Juice of2 lemons For the sauce: 3 tablespoons cooking oil 1 small onion, minced 1 bunch green onions, minced […]

This dish combines several flavors beloved to South Louisiana- catfish, crawfish, and a rich Creole sauce. The dish is named for Evangeline, a legendary Acadienne heroine. 4 catfish fillets 4 tablespoons butter, melted 2 teaspoons fresh lemon juice salt and pepper to taste 4 tablespoons butter 1 medium onion, chopped 1/2 cup chopped celery 1/2 […]

A traditional Cajun recipe. 1 1/2 cups lard or vegetable oil 1 tablespoon chopped garlic 1 1/2 cups sifted all-purpose flour 4 cups water 2 cups chopped onions 1/2 cup chopped celery Louisiana hot sauce to taste or 1 teaspoon cayenne pepper 1 cup chopped green bell pepper 1 cup chopped celery 2 cups dry […]

Pane’ed Porkchops

  A tender and flavorful dish from New Orleans. Preparation starts the night before you plan to serve the dish. It’s pronounced pan-NAYED and goes great with red beans and rice. 6 center cut pork chops 1 cup buttermilk 1 cup fresh French bread crumbs salt and black pepper Vegetable shortening or lard for frying […]

2 Cups Buttermilk 1 Rabbit,cut into serving pieces 1 cup All-Purpose Flour 1 teaspoon Salt 3/4 teaspoon Pepper 1 cup Vegetable Shortening Gravy 3 tablespoons Pan Drippings 1/4 cup Flour 1 1/2 cup Milk Place rabbit pieces in a large, zipper-lock freezer bag. Cover with buttermilk and soak for at least 2 hours, preferably overnight.Dredge […]

Shrimp Ala Creole

2 pounds Shrimp (31-40 per pound), shell on 1 1/2 cup onion, onion, diced 1 cup celery, diced 1 cup bell pepper , diced 1 Tablespoon garlic, minced 1 1/2 stick butter, divided 3 Tablespoons all purpose flour 2 Tablespoons tomato paste 2- 15 ounce cans chopped tomatoes 1 bunch flat leaf parsley (cleaned and […]

1 pound peeled crawfish tails 1/2 teaspoon Salt 1/2 teaspoon Cayenne 2 tablespoons olive oil 1 cup chopped onions 1 tablespoon chopped garlic 2 cups beef stock 3 cups half and half 1 1/2 cups quick-cooking white grits 1/2 cup freshly grated Parmigiano-Reggiano cheese In a mixing bowl, toss the crawfish tails with salt and […]

Calabash is a small fishing vilage on the coast of North Carolina famous for their fried seafood. 2 eggs 1 cup while milk 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 to 2 lbs. small shrimp, shelled Beat together eggs and milk. Add flour, salt and pepper; stir until smooth. […]

Sausage gravy is made from the pan drippings leftover from frying sausage, then the sausage is crumbled into the gravy and served over hot biscuits. 1 pound hot sausage 1/2 cup flour 11/4 cups milk 1/2 teaspoon salt 1/2 teaspoon black pepper In a 10-inch cast iron skillet over medium heat, cook crumbled sausage until […]

This gravy (or a slight variation thereof) is the traditional accompaniment to fried chicken throughout the South. In Maryland, the gravy is served poured over the chicken; elsewhere, it is served on the side, usually over rice. Yield: 4 servings 2 tablespoons pan drippings 2 tablespoons flour or cornmeal 2 cups light cream or half […]