Bayou Recipes

2 pounds crawfish tails, chopped 1 box jumbo pasta shells 8 tbsps butter 1 cup onion, minced 1/2 cup green bell pepper, minced 1/2 cup red bell pepper, minced 6 tsps garlic, minced 4 tbsps Worcestershire sauce 2 tbsps hot sauce salt to taste Creole seasoning to taste 2 eggs 1/2 cup Parmesan cheese, grated 1 cup seasoned Italian breadcrumbs

Pre-heat oven to 350 degrees F. Boil shells according to package directions until al dente and set aside. In a medium sauce pan, heat butter over medium-high heat. Add onions and bell peppers and sauté until wilted, approximately 1-2 minutes. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, hot sauce, salt and Creole seasoning. Remove from heat and let cool. Beat eggs in a large mixing bowl and add to crawfish mixture. Fold in Parmesan cheese and breadcrumbs. Combine well and stuff each pasta shell with an equal amount of crawfish stuffing. Place shells in a 9 x 12-inch baking pan and cover with your favorite pasta sauce or Alfredo. For ease of preparation, combine 2 cans of cream of shrimp soup with 1/2 cup white wine. Place in oven and bake for 15-20 minutes or until stuffing is heated completely through.

 1 cup cooked spinach, squeezed 1 pound jumbo lump crabmeat 2 (8.5 ounce) cans artichoke hearts, drained ¼ pound butter½ cup diced onions ¼ cup diced celery ¼ cup diced red bell pepper ¼ cup diced yellow bell pepper 2 tbsps minced garlic ¼ tsp granulated garlic ¼ tsp nutmeg ½ cup flour 2 cups chicken stock 2 cups heavy whipping cream 1 ounce dry white wine ¼ cup sliced green onions ¼ cup chopped parsley 2 cups grated Parmesan cheese ½ tsp salt ¼ tsp Cayenne pepper 1/2 tsp chopped basil

Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor. Remove and set aside for later use. In a 2-quart, heavy-bottomed sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add artichokes and blend well into the vegetable mixture. Stir and cook 5 additional minutes. Sprinkle in flour and blend well to form a white roux. Do not brown. Add chicken stock and heavy whipping cream 1 cup at a time, whisking constantly until a thick cream sauce is achieved. Reduce heat to simmer. Add white wine and season to taste using salt and pepper. Simmer approximately 15 minutes, stirring occasionally to keep from scorching. The mixture should resemble a thick cream sauce. Should it become too thick, additional whipping cream or stock may be added to reach desired consistency. Add spinach, green onions and parsley, then fold in lump crabmeat. Cook 5 minutes longer and remove from heat. Fold in Parmesan cheese and adjust seasonings if necessary. Place the mixture in a chafing dish and serve with garlic croutons or crackers.

1-1/2 cups water
2 Tbs. Soy
1 Tbs. Worcestershire
1 Tbs. Tiger Sauce
1 Tsp. Lemon juice (concentrate)
½ Tsp. liquid Smoke
1 Tbs. A-1 Steak sauce
1 Tsp. Crab Boil
1 Tsp. sugar
1 Tbs. Montreal Steak Seasoning
½ tsp Chili Powder
5 shots La. Hot Sauce

 Warm above about 5 min. in microwave – let cool

Cut meat (I use London Broil or Rump Roast) in to ¼” strips by ¾” wide. This marinade will do about 3 – 5 lbs. of meat

Marinate 12 hours in a zip lock plastic bag moving around every few hours.

Rinse and sprinkle Creole Seasoning and garlic powder on it. You can try this not rinsing but get ready for a punch!

Dehydrate 7 – 8 hours in meat smoker

1 cushaw 2 sticks of butter 2 cups sugar 2 teaspoons cinnamon 1/2 teaspoon nutmeg

Wash cushaw, cut in half lengthwise. Remove seeds and pulp from center. Cut cushaw into 3- or 4-inch squares, leaving on rind. Place cushaw squares rind side down in a large pan with a small side (2-inches high). Pour 1 finger (1/2″) of water in bottom of pan. Add a pat of butter to each square. Mix sugar, cinnamon and nutmeg. Spread a large spoonful of mixture on each square. Bake at 350 degrees until cushaw is tender and syrupy.

2 medium onions chopped 2 tbs. olive oil (Extra Virgin) 1/4 large bell pepper chopped 2 ribs celery, finely chopped 1 – 16oz. can whole kernel corn, undrained 1 – 8oz. can sliced mushrooms, undrained 1 – 16oz. can Italian style tomatoes coarsely diced 1 tsp. sugar 1 – 10 3/4oz. can cream of mushroom soup 1 – 16oz. can cream style corn 1 lb. crabmeat picked free of shells and divided 1 tsp. dried and crushed sweet basil 3 bay leaves 1/2 tsp. dried thyme leaves 2 tsp. garlic powder 1 – tsp. liquid crab boil (not dried) 1 cup Half-N-Half cream 2 tbs. fresh parsley chopped 1/2 lb. Kraft Cheese Spread Salt and Pepper to taste. Thinly sliced green onion tops Your favorite crackers

In a 6 – quart dutch oven, over medium heat, sauté the onion until transparent. Add bell pepper and celery, sauté until just tender. Stir in the whole kernel corn, mushrooms, tomatoes and sugar. Bring to a boil and cook 5 minutes. Add mushroom soup, cream style corn and half of the crab meat mixing well after each addition. Add the sweet basil, bay leaves, thyme, garlic powder and liquid crab boil. Lower heat to medium and cook 15 minutes., stirring often to prevent scorching. Turn heat to low and blend in Half-N-Half, parsley and remaining crab meat. Simmer 5 minutes and stir in cheese until melted. Salt and pepper to taste. Remove bay leaves, ladle into deep bowls, garnish with green onions serve immediately with crackers.

1 stick butter
1 small bunch chopped green onions
1/2 cup celery finely chopped
1/2 cup parsley, finely chopped
1 tsp. garlic, finely chopped
1 can (small) mushrooms, drained
3 tbs. flour
2 cups light cream
2 cups swiss cheese, grated
1/2 cup sherry or vermouth, dry
1/2 tsp. cayenne pepper or to taste
salt to taste
1 lb white crab meat or shrimp

Melt butter in heavy sauce pan. Sauté vegetables until soft.
Blend in flour and add cream. Heat until thickened.
Add cheese and heat until it has melted.
Add wine, cayenne pepper, and salt.
Fold in crab or shrimp. Heat gently for 8 to 10 minutes.

Serve with french bread.

5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
1 tablespoon Worcestershire Sauce
10 tablespoons butter
1 teaspoon tabasco, or to taste
4 dozen oysters, strained (reserve the liquor) and chopped
1-1/2 cups bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
minced parsley for garnish
6 lemon wedges for garnish

In an iron skillet saute the minced onion, garlic, bay leaf, celery ,thyme, Worcestershire Sauce and Tabasco in 6 tablespoons of the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.

Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top.Top with bacon pieces. To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each oyster with parsley and each platter with a lemon wedge.
Serves 6.

8 mirlitons (boiled and chopped) 3 lbs. shrimp 1 block butter 2 onions 4-5 stalks celery 3-4 toes garlic ½ bell pepper 1 can cream of mushroom soup 1 can cream of shrimp soup 1 can chicken broth 3 tablespoons flour 2 cups half and half

Boil and chop mirlitons. Saute′ seasonings in butter until wilted. Add shrimp and cook only until no longer pink. Add flour and stir constantly. Add soups and cook until well mixed. Add mirlitons and cook for about 30 minutes. Then add half and half, mix well and cook until mixed well. Do not boil. Optional – put half of cooked mirlitons in food processor and puree′. This makes the soup very thick. You may have to add more milk or half and half.

(lemon butter sauce)

 Shallot, Chopped
3 Tbsp White Wine
1 Lemon, Cut off the pith & peel, then chop the lemon into segments, nothing fancy
1 Tbsp Whole Black PepperCorns
2 Sticks (8 oz.) Cold Unsalted Butter, cut into cubes
1 dash Hot Sauce
1 dash wostershire
Kosher Salt & Cayenne Pepper To Taste

Combine the Shallot, Wine, Lemon segments, and Peppercorns in a small saucepan. Bring to a boil. When the lemons break down and the liquid is almost evaporated, slowly start adding the butter. When the first amount of butter is almost melted, add more, do this until all of the butter is incorporated. Add the remaining ingredients. Strain.  Great on any fish, over shrimp.