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Santee Cajun Guide  Recipes

 

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BBQ Shrimp

1 cup (2 sticks) margarine

1/2 cup vegetable oil

1/2 cup chicken broth

4 teaspoons finely minced garlic

5 whole bay leaves, torn into pieces

4 teaspoons dried rosemary

1 teaspoon dried sweet basil

1 teaspoon oregano

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

4 teaspoons paprika

1 1/2 teaspoons ground black pepper

1 tablespoon fresh lemon juice

2 pounds whole fresh shrimp in the shell (with heads if possible)

In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well.  Add the other ingredients except the shrimp and broth.  Cook over medium heat, stirring constantly until the sauce begins to boil.  Reduce the heat to low and simmer for 10 minutes, stirring frequently, then remove from heat and let it stand uncovered at room temperature for at least 30 minutes.  Add the shrimp to the sauce, mix thoroughly and put the pan back on burner.  Cook over medium heat for about ten minutes or just til the shrimp turns pink.  Add the broth, shaking the pan back and forth to mix.  Place the pan into a preheated 450 degree oven and bake for 10 minutes.  You can also simmer loosely covered on the stovetop for 5 to 10 minutes.  You will need French bread to sop up the sauce.

 

Boudreaux's Catfish Creole

1 lb. skinned catfish fillets

1/3 cup margarine or cooking oil

1/3 cup flour

1/2 cup water

1 cup sliced celery

1 cup sliced green onions and tops

1/2 cup chopped green pepper

2 cloves garlic, finely minced

1 (1 lb.) can tomatoes, cut into small pieces

1 (8 oz.) can tomato sauce

1 1/2 teaspoon salt

2 bay leaves

1/2 teaspoon thyme leaves

1/4 teaspoon pepper

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

1/4 cup chopped parsley

3 cups cooked rice

Cut fish into one-inch pieces. Brown flour and Margarine until brown. Remove from heat and allow to cool slightly. Add water gradually and stir until blended. Add remaing ingredients except catfish and rice. Cover and simmer for 20 minutes or until vegetables are tender. Remove Bay leaves. Add catfish and simmer for 10 minutes longer or until fish flakes easily with a fork. Serve over rice. Makes 6 servings 

 


Capt. Barbs White Catfish Stew

3-lbs.fresh catfish fillet
1-yellow onions, chopped
8-cloves garlic, chopped
4-green oinions chopped
4-stalks celery, chopped
3-cups white potatoes chopped
7-cups water
2-pints heavy cream
4-sprigs of fresh rosemary
4-slices of bacon
2-tlbs Old Bay seasoning
2-tlbs white vinegar
1-tsp cayanne pepper
2-tlbs Sherry
salt and pepper to taste

In a large pot bring the to a boil water, vinegar, Old Bay, Salt, Pepper,  and 1/2 Garlic. When the water begins to boil add the Catfish filets and cook for 5-7 mins., just enough time to turn the fish white. Rmove the fish from the pot and set aside. Strain and save the remaining stock.

In the large pot cook the bacon until crispy and set aside for garnish. Add to the bacon drippings celery, green onions, yellow onions, remaining garlic, cayanne and rosemary, stirring over medium heat until the onions and celery are translucent.

Remove the rosemary sprigs before adding the remaining stock and potatoes. Bring to a slow boil until the potatoes are soft. Add the cream, sherry, and filets back to the pot. Salt and pepper to taste along with a little Lousiana Hot sauce or Texas Pete for those who like it spicy. To thicken add a tsp of corn starch in warm water to the pot and stir.

Serve with crumbled bacon bits and crushed crackers.

Special Note, this is not a weight watchers delight! Ask Boudreaux

 

 

Capt. Boudreaux's Crawfish Crackers

4-sleeves of premium salteen crackers 
1 1/2 cups of cranola oil
1 packet hidden valley ranch dressing mix
2 tbls cayanne pepper

Place crackers in 1 gal. zip lock bag so bag can still be sealed. Mix all ingredients in bowl and stir well. Pour mixture over crackers and zip up the bag. Let stand for 1 hour then turn over 180 degrees. Continue to turn each hour for 6 to 8 hours. Bet you can't eat just one. If your lucky 2 crackers will stick togeather and your find a little extra essence! 

 

 

Louisiana Seafood Gumbo

2 lg. tbsp. oil
3 lg. tbsp. flour
2 lg. onions, chopped
2 cup okra, chopped
1 can tomatoes
3 pods garlic, minced
2 qt. water
Salt, Black and red pepper
1/2 cup parsley, finely chopped
1/2 cup green onion tops, finely chopped
2 lb. shrimp
1/2 pint oysters
1 can crabmeat
Several whole crabs, cleaned and their claws

Make roux of oil and flour, stirring constantly until dark brown. (3 tbl spoons flour and 3 of oil)Add shrimp to roux and cook for a few minutes longer, then add water and salt and pepper. Combine shrimp-roux mixture with okra and simmer for about 30 minutes. Add oysters, crabmeat and whole crabs and simmer until crabs are cooked. Add parsley and green onions and simmer another 15 to 20 minutes. Serve over rice and let each person add fresh file to their taste.

Chicken Gumbo

One 4 lb hen, dressed
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 cup all-purpose flour
1-1/2 gallons water
Gumbo file'
1 cup cooking oil
4 cloves garlic, minced
1/2 cup green onion tops, chopped
1/2 cup parsley, chopped
Salt black pepper, cayenne to taste

Cut up hen and season generously with salt, black pepper, and cayenne. Fry in oil in heavy pot over medium heat until golden brown. Pour excess oil out of pot and save for your roux. Add chopped onions, celery, and bell peppers to chicken and cook slowly uncovered until soft.

Make roux:(3 tbl spoons flour and 3 of oil)
Heat oil in heavy pot over medium heat. When oil is hot, gradually add flour. Lower heat. Stir constantly. After flour is combined with oil, turn fire very low and cook until golden brown, stirring constantly. When roux is golden brown, pour into another container until ready to use. Roux will got too dark when left in the same pot it was prepared in.

Dissolve roux in 1-1/2 gallons warm water. Add garlic. Then chicken and  boil slowly in uncovered pot until chicken is tender.

Add some more seasoning depending on your taste. Serve in bowls with rice. Just before serving sprinkle chopped green onion tops and parsley and a dash of file' in each plate.

Serves 8-10.

Catfish Jambalaya

8 oz. catfish fillet
4 yellow onions, chopped
2 cloves garlic, chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1/2 lb. margarine
One 10 oz. can ro-tel brand tomatoes (if available)
4 oz. fresh mushrooms
salt and pepper to taste

Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.

Shrimp Sausage Jambalaya

2 lb smoked sausage, sliced in bite-size pieces
2 lb shrimp, deveined
1 can Ro-tel tomatoes
1 small can of tomato sauce
5 cloves garlic, chopped
1 large bell pepper, chopped
2 med onions, chopped
3 stalks celery, chopped
1 tsp sweet basil
4 cups cooked rice

In large, heavy pot, fry smoked sausage until slightly browned. Add Rotel tomatoes, whole tomatoes and tomato sauce. Cook on medium heat for about 20 minutes. Add bell peppers, onions, garlic, celery and sweet basil. Simmer until seasonings are wilted. Add shrimp and cook for 20 more minutes. Salt and pepper to taste. Add cooked rice and blend well.

In place of shrimp, use chicken or crawfish.

Serves 8 to 12 people.

 

Creole Red Beans and Rice

1 lb. dried red beans
2 lge onions, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 clove garlic, minced
1/4 tsp. thyme
1/4 tsp. basil
1/4 to 1/2 tsp. red pepper
2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped fresh parsley (optional)
2 lbs. smoked sausage
Hot cooked rice

Sort and wash beans. Combine red beans, onion, celery, green pepper, garlic, thyme, basil and red pepper in a Dutch oven; cover with water and bring to a boil. Reduce flame; cover and simmer 2 to 3-1/2 hours or until beans are tender and a thick gravy is formed. Add more water, if necessary. Stir in salt, pepper and parsley. Cook sausage according to package directions; cut into serving pieces. Serve beans and sausage over rice.

Serves 8

 

Cajun Seafood Balls

1 lb fresh Gar fish or Catfish
1/4 lb small shrimp
1/4 lb crawfish
3 med potatoes, cooked and mashed
1 med onion, minced fine
1 clove garlic, minced fine
2 tbs fresh minced parsley
2 tbs fresh minced green onions
1 tbs fresh minced jalapeno pepper
1-1/2 cups plus 1/3 cup sifted all-purpose flour
1 egg beaten
2 to 4 tbs skim milk
2-1/2 tsp salt
1/4 tsp white pepper
2 cups peanut oil

Combine fish, shrimp, crawfish, potatoes, onions, garlic, parsley, green onions and jalapeno peppers. Add 1-1/2 cups flour, mix well. Add egg, milk, salt and pepper, stir until well blended.

Shape into 32 balls using about 2 tbs of mixture for each ball; roll balls in remaining 1/3 flour.

Fry in 2 cups peanut oil at 350F for 5 minutes or until golden brown, drain well.

 

 

Santee Cooper Catfish Cakes

            

            1 lb catfish fillets
            1 med onion, chopped
            1 tsp prepared yellow mustard
            1 tsp mayo
           tsp Old Bay
           1 sleeve crushed Ritz crackers
           1 egg
           vegetable oil for frying (approx 1 cup)
 
 
 
 Boil catfish fillets* and cook until flakes easily with fork.    Drain and mash.  Stir in onion, mustard, mayo, Old Bay , cracker crumbs and egg.  Form into cakes and refrigerate one hour, if time allows.
Heat oil over medium-high heat.  Once very hot, fry cakes until nicely browned on each side.  Drain on paper towels to remove excess oil. 
 
Serve hot with desired accompaniment as appetizer or main dish
 
*(for added flavor add a little cayanne pepper and Old Bay seasoning while cooking)
      


 

 

DISCLAIMER
 I do not (a) make any warranty or representation, expressed or implied, with respect to the accuracy, completeness, or usefulness of the information contained in the recipes; (b) assume any liabilities with information, apparatus, methods or processes disclosed in the recipes. Mention of trade names or commercial products does not constitute endorsement or recommendations for use.

THIS WEBSITE WAS DESIGNED, BUILT, AND  CURRENTLY MAINTAINED BY CAPT. NATHAN WITHERELL  
SANTEE CAJUN GUIDE SERVICE