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 cup chopped bell pepper
1 clove garlic, minced
1 teaspoon [...]

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 white wine
1 pound andouille or smoked sausage
One rabbit, cut into [...]

 
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
The night before, put pork chops into [...]

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 rabbit in flour seasoned with salt and [...]

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 chopped fine
1 bunch green onions, cut thin
salt and pepper [...]

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 cayenne. In a 3-quart saucepan, over medium heat, add the [...]

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. Dip shrimp in batter; remove and place [...]

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 done, about 8 minutes. Remove from [...]

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 and half
Poultry seasoning  and [...]

This sauce is great on crab cakes, catfish or with fried oysters.

1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon lemon juice
In a small bowl, whisk together ingredients until blended.
© 2001 Rick McDaniel