New!
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
½ 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
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