SHRIMP and CRAWFISH STUFFED CHEESY BREAD

Shrimp and Crawfish Stuffed Cheesy Bread

1/2 recipe roll Dough

1/2 recipe shrimp and crawfish étouffée 

1 cup shredded Cheddar Cheese

1 cup shredded Monterrey Jack Cheese

1 egg, beaten

Roll out dough on a lightly floured surface into a large rectangle.

With a slotted spoon, mound Etouffee down along center of dough.

Top with shredded cheeses.

Cut strips on either side of the mound of Etouffee.

Pull about 1 inch of the ends up and over the mound of Etouffee.

Bring each strip up and over the mound of Etouffee  making a braid.

Pinch ends together to seal.

Brush entire surface with beaten egg.

Transfer to greased baking sheet.

Place in warm spot to finish rising for about 30 minutes.

After 30 minutes, place in preheated 350 oven and bake until golden brown.

Basic Yeast Roll Dough

4-1/2 tsp instant yeast (I purchase this at Sam’s)

1/2 cup warm water (about the same warmth as a baby bottle…you know…test it on your wrist)

2 cups warm milk ( see above about the baby bottle)

6 Tbsp unsalted butter, softened

2 eggs

1/2 cup sugar

1 teaspoon salt

6 to 7  cups all-purpose flour

In the bowl of a heavy duty mixer fitted with a paddle, dissolve the instant yeast and 1 tablespoon of the sugar in the warm water. Let stand for a couple of minutes until it starts foaming. Add the warm milk, melted butter, eggs, remainder of the sugar, and salt and turn the mixer on low to mix.  Add half of the flour one cup at a time and mix until smooth.

Remove the paddle and replace it with a dough hook. Add 3 – 4 more cups of flour one cup at a time. Knead the dough with the mixer for about 5 minutes. The dough should look and feel smooth and be a little sticky to the touch. If dough is overly sticky, add up to 1/2 cup more of flour. Put the dough to an oiled bowl. Cover and let rise in a warm place until doubled in size.

FOR DINNER ROLLS:

After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Form a ball and then start pinching off pieces and forming into balls and placing on greased baking sheet.    Cover and let rise for until doubled in size. While dough is rising, preheat oven to 350.

Once the rolls have doubled in size, place in 350 oven and bake for 12 – 15 minutes or until golden brown.

FOR CLOVERLEAF ROLLS:

Use the basic yeast dough recipe.

After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Form a ball and then start pinching off pieces and forming into small balls. Place 3 small balls into each cup of a muffin tin. After all muffin cups are filled, set muffin pan in a warm spot and let rise until doubled in size. Bake in preheated 350 oven for 12 – 15 minutes until golden brown.

FOR PIZZA ROLLS:

Substitute olive oil for melted butter in the Basic Yeast Dough Recipe. Also add 1 tablespoon of garlic powder.

After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Roll out 1/2 of the dough into a large rectangle. Spread a layer of pizza sauce over the dough. Sprinkle generously with Mozzarella cheese. Add what ever other pizza ingredients you may like.

Starting at the bottom of the dough, gently roll into a log. Slice into sections and place in greased muffin pan. Set aside in warm spot to rise, about 30 minutes to an hour.

Bake in preheated 350 oven about 20 minutes or until brown.

FOR MOZZARELLA STUFFED GARLIC BUBBLE BREAD:

Substitute olive oil for melted butter in the Basic Yeast Dough Recipe. Also add 1 tablespoon of garlic powder.

After the dough has risen, punch it down in the center and turn out on a floured surface, knead it by hand for a minute or so. Form a ball and then start pinching off pieces and forming into small balls around a small piece of Mozzarella cheese. Place 3 small balls into each cup of a muffin tin. After all muffin cups are filled, set muffin pan in a warm spot and let rise until doubled in size. Bake in preheated 350 oven for 12 – 15 minutes until golden brown.

Shrimp and Crawfish Étouffée 

1 onion, chopped

1 bell pepper, seeded and chopped

2 cups celery, chopped

1 clove garlic, minced

1/4 cup olive oil

1 tablespoon butter

1 tablespoon red pepper flakes

1 tablespoon Old Bay Seasoning

1 tablespoon Tony’s Cajun Seasoning

3 cups chicken broth

1/2 cup tomato juice

1 12 ounce package frozen crawfish

1 pound shrimp, peeled and deveined

1 tablespoon corn starch

1/2 cup cold water

Saute onion, garlic, bell pepper, and celery in olive oil and butter over medium heat until tender crisp.

Stir in red pepper flakes, Old Bay Seasoning, and Tony’s Cajun Seasoning.

Add chicken broth and tomato juice.

Add crawfish.

Reduce heat and simmer for 15 minutes.

Add shrimp, simmer until shrimp are pink. About 5 minutes.

Stir corn starch into 1/2 cold water. Add to etouffee in steady stream. Stir until thickened. About 5 minutes.

Serve over hot rice.  Garnish with chopped green onion.

CATFISH CAKES

CATFISH CAKES

1 pound U.S. farm-raised catfish fillets
1 cup panko bread crumbs
1/4 cup mayonnaise
1 egg, beaten
1 tablespoon lemon juice
3 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
3 teaspoons seafood seasoning (Old Bay)
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
2 tablespoons olive oil

Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray

Place fish on prepared baking sheet and bake 15 to 18 minutes, or until fish flakes easily with a fork; let cool.

Meanwhile, in a large bowl, combine bread crumbs, mayonnaise, egg, lemon juice, Worcestershire sauce


i , mustard, seafood seasoning, parsley, and salt; mix well. Flake fish into breadcrumb mixture and mix gently until well combined. Form mixture into 5 large or 10 small equal-sized "cakes."

In a large skillet over medium heat, heat oil until hot. Add fish cakes in batches and cook 4 to 5 minutes per side, or until golden and heated through.

PAUL ARTIGUES' CRAWFISH CAKES

Paul Artigues’ Crawfish Cakes

3 yellow or red onions
3-4 bell peppers, any color
2 stalks celery
6 cloves garlic
1/4-1/2 bottle of beer
2-3 pounds peeled crawfish tails
1 cup garlic aioli or mayonnaise
1/2 cup Zatarain’s Creole Mustard
1/4 capful liquid crab boil
Salt and black pepper to taste
4 ounces bread crumbs
Vegetable oil for frying

Sauté onion, peppers, celery and garlic in fat in a frying pan until soft and translucent, dousing it every few minutes with a splash of beer to prevent from sticking and burning. Cool.
In a food processor, mix half the crawfish tails with aioli, mustard, crab boil, salt and pepper until smooth.

In a large mixing bowl, stir together remaining crawfish tails with vegetables, mustard mix and breadcrumbs. Form 2-inch patties and fry in vegetable oil for 3-4 minutes on each side.

ALBONDIGAS

Albóndigas (Meatballs)

Although albóndigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish, too.

1-1/2 pounds ground pork
1/3 cup finely chopped onion
2 large or 3 small garlic cloves, minced or put through a garlic press
2 canned chipotle chiles in adobo sauce, finely chopped
1/2 ground coriander or coriander seed, toasted and ground
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano leaves, crumbled
1 tablespoon chili powder
1/2 teaspoon salt
2 tablespoons Masa Harina
1 large egg
1-1/2 quarts chicken broth

Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano, chili powder and salt, mixing well. Beat the Masa Harina into the egg until well incorporated. Then pour egg mixture over meat mixture and combine well.


For soup:

Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a Dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer. Simmer for 15 to 20 minutes. Garnish individual servings with chopped fresh cilantro.


For an appetizer or main dish:

Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels. Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.

Makes 4 servings.


Chili Gravy

This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes. Our recipe calls for three tablespoons of chili powder because it suits our tastes. You may use more less, according to yours.
3 tablespoons melted shortening or lard
1 medium onion, finely chopped
1 large garlic clove, minced or put through a garlic press
1 tablespoon bacon drippings
3 tablespoons good chili powder (preferably Gebhardt's or your own homemade)
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, preferably Mexican
2 cups beef stock
2 cups water
1 tablespoon Masa Harina
Salt to tasteOver medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Makes about 4 cups.

TROEGENATOR CHICKEN BALLS and BAD ATTITUDE BEER BARBEQUE SAUCE

Troegenator Chicken Balls
Yields 20 appetizer balls

3 lbs. ground chicken, raw
1 diced medium onion
1 diced red pepper
1 egg
Bread crumbs (2 pieces bread)
4 tsp. fresh ginger, minced
1/3 cup Troegenator Doublebol or any other beer
1 diced jalapeno pepper
4 tsp. soy sauce
1/3 cup diced fresh basil
2 Tbsp. line juice
Your favorite hot sauce to taste

Mix all ingredients in a large bowl.  Add more breadcrumbs if too moist.  (For best results let mixture stand, refrigerated, at least four hours before cooking).  Form into 20  1- inch diameter balls.  Saute on all sides until golden brown.  Place on baking sheet or pan and bake at 325° for 20 to 25 minutes.

Serve with virtually any good dipping sauce from ketchup to salsa to Thai peanut to AH HA!  Beer Barbeque Sauce.

Beer Barbeque Sauce
8 canned chipotles in adobo sauce
2 Tbsp. peanut oil
1 medium onion, finely chopped
4 cloves garlic, minced
28 oz catsup
1 Tbsp. chili powder
1/2 Tbsp. cumin
1/3 cup malt vinegar
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
6 oz Oktoberfest or bock beer

Finely chop chiles.  Heat the oil and cook onion and garlic until soft.  Add the remaining ingredients. Bring to a gentle boil, stirring constantly.  Then reduce heat and simmer until thick.

CHICKEN AND CORN FRITTERS

CHICKEN AND CORN FRITTERS

Miss Hattie’s Cafe & Saloon in San Angelo
serves these fritters as an appetizer.




Roasted Red Pepper Sauce (recipe follows)
2 c. frozen corn, thawed
1/2 sweet red pepper, diced and seeded
1/2 poblano pepper, diced and seeded
8 chicken breast halves, cooked and diced
2 T. Creole seasoning (such as Zatarain’s or Tony Chachere’s)
1/2 yellow onion, diced
1 1/2 c. chopped fresh green chiles
2 c. waffle mix
1 1/2 c. beer
vegetable oil


Prepare Roasted Red Pepper Sauce, and keep warm. Combine corn and next 6 ingredients in a large bowl, and mix well. Combine waffle mix and beer, and add to corn mixture. Mix well, thickening with flour, if needed, to hold mixture together. Pour about 1/4 c. batter onto a hot, lightly greased griddle. Turn fritters once, removing when both sides are brown. Place about 1/4 c. Roasted Red Pepper Sauce on a plate, and top with fritter. Serve warm. Yield: 8 servings.


Roasted Red Pepper Sauce
3 red bell peppers, roasted
1/4 yellow onion
1 clove garlic, peeled
1 T. chicken base (a concentrated-chicken-stock paste sold in large supermarkets)
1/4 tsp. ground cumin
3 1/2 c. heavy cream
Salt

Place roasted peppers in a paper bag to steam for 10-15 minutes; remove skins when cool. Remove seeds, and purée. Remove from blender, and set aside. Place onion, garlic, chicken base, and cumin in a blender, and purée; set aside. Pour cream into a heavy saucepan, and bring to a boil. Immediately stir in both reserved mixtures. Add salt to taste. Yield: Enough sauce for 8 fritters.

COLD PEANUT and SESAME NOODLES

Cold Peanut and Sesame Noodles

Serves 4-6.

• 1/2 lbs. egg noodles
• 1/4 c. sesame oil
• 1/3 c. plus 2 tsp. creamy peanut butter
• 1 1/2 T. distilled white vinegar
• 2 tsp. Hunan pepper sauce
• 1 tsp. minced fresh red chilies
• 2 T. sugar
• 1 c. chicken broth
• 1/2 tsp. white pepper
• 2 cucumbers, peeled, seeded, and julienned
• 2 scallions, minced
• 1/4 c. minced cilantro

Boil noodles in a large pot of well-salted water until tender. Drain, cool in cold water, and drain again. Toss the noodles with the sesame oil. Cover and refrigerate for 1 hour.

In a large bowl, combine the peanut butter, vinegar, pepper sauce, chilies, sugar, chicken broth, and white pepper. Add the cold noodles and toss well. Add the cucumbers, scallions, and cilantro, toss well, and serve.

CRAWFISH PIE

Crawfish Pie
Serves 6

½ stick (4 tablespoons) butter 
1 cup chopped onion 
½ cup chopped bell pepper 
¼ cup chopped celery 
1½ teaspoons salt 
¼ teaspoon cayenne 
½ cup chopped canned tomatoes 
1 pound crawfish tails 
2 tablespoons cornstarch 
½ cup water 
2 tablespoons chopped green onions 
1 tablespoon chopped parsley 
1 (9-inch) pie crust, unbaked
  
Preheat the oven to 375 degrees. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery, and cook, stirring until the vegetables are soft and golden, 6 to 8 minutes. Add the salt, cayenne and tomatoes and cook, stirring occasionally, for about 5 minutes. Add the crawfish tails and cook for about 5 minutes, stirring occasionally. 

Dissolve the cornstarch in the water and add to the pan. Stir for about 2 to 3 minutes, or until the mixture thickens. Add the green onions and parsley and stir to mix. Remove from the heat and cool for about 30 minutes. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for 15 minutes or so before cutting into wedges to serve.

ASIAN CHICKEN KEBABS

Asian Chicken Kebabs
These kebabs grill in minutes.
Makes 6 to 8 servings

2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
1 pound cremini mushrooms, wiped clean and stems removed
1/2 cup soy or teriyaki sauce
1/4 cup olive oil
1/2 teaspoon garlic salt
2 tablespoons honey

Alternately thread the chicken cubes and mushrooms onto skewers and arrange in a shallow glass dish.

Combine soy or teriyaki sauce, olive oil, garlic salt and honey in a small bowl and whisk to blend. Pour the sauce over the kebabs and marinate for at least 1 hour.

Grill for 10 to 12 minutes, or until the juices run clear, on each side, basting with the marinade

SMOKIN' CHIPOTLE CHICKEN WINGS

Smokin' Chipotle Chicken Wings
Makes 4 to 6 servings

4 pounds chicken wings, rinsed and patted dry
1-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 ounces (2 sticks) unsalted butter, melted
5 chipotle chiles in adobo sauce, plus 2 tablespoons adobo sauce
3 tablespoons Louisiana hot sauce, such as Crystal or Original Louisiana Hot Sauce
1 tablespoon freshly squeezed lime juice
2 cloves garlic
1 teaspoon kosher salt
Vegetable oil, for deep-frying

Separate the chicken wings into drumettes and wingettes, discarding the wing tips (or save those for stock). Place the chicken wing pieces in a large resealable plastic food storage bag and add the flour, salt, and pepper. Shake the bag until the wings are well coated, and then transfer the wings and the remaining flour to a large baking sheet. Allow the chicken to sit for about 1 hour, tossing the wings occasionally in the extra flour on the baking sheet.

 Combine the melted butter, chipotle chiles, adobo sauce, hot sauce, and lime juice in a blender. On a cutting board, use the side of a chef's knife to mash the garlic with the kosher salt to form a paste. Add the garlic paste to the blender, and process until the chipotle butter sauce is very smooth. Transfer the sauce to a small saucepan and cover to keep it warm until you are ready to serve the chicken.
Preheat the vegetable oil in a deep fryer to 350 degrees. Position a wire rack over a paper-towel-lined baking sheet.

Working in batches, shake the wings to remove any excess flour, and fry them until golden brown and crispy, 12 to 14 minutes. As they are cooked, transfer the wings to the wire rack to drain briefly, and then put them in a heat-proof mixing bowl and drizzle with some of the chipotle butter sauce. Toss until the wings are thoroughly coated. Any sauce left in the saucepan can be served with the wings for dipping.

PALACE CAFE CRABMEAT CHEESECAKE

Palace Cafe Crabmeat Cheesecake

Pecan Crust:

2 cups pecans

2 cups all-purpose flour

2 teaspoons fine salt

5 tablespoons butter, cold

3 tablespoons ice water

Filling:

1 cup diced onion

1 tablespoon butter

4 ounces crabmeat

8 ounces cream cheese, room temperature

1/3 cup Creole cream cheese or sour cream

2 eggs

1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)

Kosher salt and white pepper

Meuniere Sauce:

1 lemon, peeled and quartered

1 cup Worcestershire sauce

1 cup hot pepper sauce

1 cup heavy whipping cream

1 pound butter, cold, cut into small cubes, and divided

Kosher salt and white pepper

Garnish:

2 cups sliced mixed wild mushrooms

3 tablespoons butter, softened

24 crab claw fingers

Kosher salt and cracked black pepper

Directions

Preparing the Pecan Crust:

Preheat oven to 350 degrees F.

Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.

Note: Dough can be made ahead of time. If doing so, wrap dough tightly in plastic wrap and refrigerate. Allow dough to come to room temperature before rolling out.

Preparing the Filling:

Preheat oven to 300 degrees F.

In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.

Preparing the Meuniere Sauce and Garnish:

Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.

Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.

To serve:

Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

POOR MAN'S CRAB CAKES

Poor Man’s Crab Cakes

3 cold baked potatoes

1/2 cup butter1/2 cup chopped bell pepper

1/2 cup chopped onion1/2 cup diced celery

1/2 cup milk

1 pound imitation crabmeat, flaked and chopped

1/2 cup shredded Cheddar cheese

1/4 cup chopped fresh dill

salt to taste (optional)2 eggs, beaten

1 tablespoon olive oil

Split and mash the potatoes in a mixing bowl; set aside. The potato skins may be left on if desired.

Melt the butter in a saucepan over medium-high heat; cook and stir the bell pepper, onion, and celery in the melted butter until they begin to soften, 5 to 7 minutes. Remove from heat and stir the milk into the mixture; pour the mixture over the mashed potatoes and stir to combine. The consistency should not be too runny. Allow the mixture to cool completely.

Preheat an oven to 350 degrees F (175 degrees C). 

Add the crabmeat, Cheddar cheese, and dill to the potato mixture; season with salt. Lightly mix. Pour the beaten eggs into the mixture and stir to combine. If the mixture is too thin, bread crumbs or flour can be added to make more firm. Form the mixture into 24 small patties.

Heat the olive oil in a large skillet over medium heat; cook the patties in small batches in the skillet until completely browned and crisp, 3 to 5 minutes per side. Do not flip until bottom is fully browned and crisp; this ensures the patties will not break. Transfer to a baking dish in the oven to keep hot until all are cooked. Serve hot.

　

TERRINE DE POISSON AUX ÉCRIVISSES

TERRINE DE POISSON AUX ÉCRIVISSES

CATFISH PÂTÉ WITH CRAWFISH

1 Tbsp. minced shallots

3 Tbsp. butter

3 Tbsp. flour

1 cup milk

3 dashes Peychaud bitters

Tabasco, salt and white pepper to taste, at least 1/2 teaspoon each

1 pound skinless catfish

3/4 cup crawfish tails

2 Tbsp. lemon juice

Salt and white pepper to taste

4 egg whites

Cook minced shallots in butter for about a minute and then stir in flour.  Stir in milk whisk vigorously.  Stirring constantly, add the salt, pepper, Tabasco and bitters and cook until thick and smooth.  Chill.  Preheat oven to 350°.  In a food processor purée fish with lemon juice, salt and pepper. Add the egg whites one at a time, blending well after each.  Add the cold white sauce slowly.

Spoon 2/3 of the mixture into a buttered loaf pan.  Make a trench and carefully place tho crawfish tails down the center.  Cover with the remaining pâté.  Cover with buttered foil.  Put the terrine into a baking pan  and add hot water to reach 2/3 of the way up the sides of the terrine.  Bake for 1 hour or until an inserted knife comes out clean.

The pâté may be served hoy or cold; directly from the pan or un molded onto a platter.  Garnish with fresh dill and/or watercress.  To cut neat slices,dip the knife into boiling water.

Serves 6-8 as an appetizer.  You may use tiny cooked shrimp instead of crawfish.

CRAWFISH ÉTOUFFÉE

CRAWFISH ÉTOUFFÉE 

2 sticks butter

2 small onions, chopped

2 bunches green onions, chopped

2 pounds crawfish tails

Salt and cayenne pepper to taste

Parsley, chopped

Chop and sauté in butter, onion and green onions.  Cover and cook 5 minutes.  Add crawfish tails, season with salt and cayenne pepper to taste.  Cover and cook amout 15 minutes until done.  Add parsley just before serving and serve over rice. Serves 6-8.

CRAWFISH PASTA

Crawfish Pasta
Note: If you don’t have crawfish available in your area, this recipe works well with shrimp, oysters, or lump crabmeat. Just replace the crawfish with one pound of your seafood of choice.Makes 4 to 6 servings.

1 pound fresh pasta (rotelle is preferred, but use your favorite shape)
1 stick butter (do not use margarine)
1/2 cup chopped onions
3 to 10 cloves garlic, chopped (to your taste)
1 pound crawfish tails, boiled and peeled
1 pint half-and-half

1 to 2 tablespoons Creole seasoning

Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and sauté onions and garlic for 3 minutes. Add the seafood and sauté for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it’s right.

Cook for 5 to 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately with hot French bread.

CRAWFISH BOUDIN

Crawfish Boudin

2 pounds crawfish tail meat

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1/4 teaspoon ground white pepper

2 tablespoons canola oil

1⁄3 cup finely chopped green onion, green parts only

1 cup finely chopped onion

½ cup finely chopped green bell pepper

½ cup finely chopped celery

¼ teaspoon minced garlic

3 cups cooked long-grain white rice

2 tablespoons finely chopped parsley

8 ounces prepared hog casings

Garnish: stone-ground mustard

In a large bowl, combine crawfish, salt, and peppers. Set aside.

In a large skillet over medium heat, add canola oil, and cook onions, bell pepper, celery, and garlic until softened, about 5 minutes. Add crawfish mixture, and cook 15 minutes more. 

Remove from heat, and fold in rice. Stuff casings while filling is still hot, twisting into 4-inch links.

In a large pan, add crawfish boudin links, and cover with water. Cook over medium-high heat, keeping just below a simmer; cook until heated through, 15 to 20 minutes. 

Drain. In a large skillet, add crawfish boudin, and cook over medium-high until golden brown on all sides. Serve immediately with mustard, if desired.

MUSSELS in TOMATO VINAIGRETTE

I particularly like these mussels with their astringent dressing - an ice-cold beer would be the perfect accompaniment.

Ingredients
750g/1lb 10oz large, rope-grown mussels
1 medium vine-ripened tomato, skinned, roughly chopped
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 tbsp capers, roughly chopped
2 pickled cornichons (mini gherkins), finely chopped
1 tbsp finely chopped red onion
1 tbsp finely chopped green pepper
1 tbsp finely chopped red pepper
1 tbsp finely chopped flatleaf parsley

MUSSELS IN TOMATO VINAIGRETTE

Wash the mussels in cold water and scrape off any barnacles with a knife. Discard any that don`t show signs of closing when squeezed gently, then pull out the tough fibrous beards protruding from between the closed shells.

Heat a large, heavy-based pan over a high heat. Add the mussels and two tablespoons of water, cover and shake around for 2-3 minutes, or until the mussels have just opened. Drain into a colander and leave until cool enough to handle. (Discard any mussels that do not open.)

Break away the empty, top half-shell from each mussel. Release the meat in the other shell, but leave it in place. Place them side by side on a serving platter.

For the dressing, put the chopped tomato into a mini food processor and blend until smooth. Add the vinegar, oil and some salt and pepper to taste and blend briefly once more to combine.

Tip into a small bowl and stir in the capers, cornichons, red onion, green pepper, red pepper and parsley. Spoon some of the dressing over each mussel and serve at room temperature.

THAI STYLE FISH CAKES

Thai-style Fish Cakes

1 generous pound firm white fish fillets (such as ling cod), coarsely chopped
1/2 cup fresh coriander leaves (cilantro)
35g (1/4 cup) cornflour
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
1 egg, lightly whisked
3 green onions, ends trimmed, finely chopped
2 oz green beans, finely chopped
80ml (1/3 cup) vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve

Herb & peanut salad
A handful of Asian salad mix
1/2 cup fresh coriander leaves
2 tablespoons roasted peanuts, chopped
2 tablespoons olive oil
2 teaspoons fresh lime juice

Step 1
Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined. 

Step 2
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Or simply form into 4 equal patties. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

Step 3
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

Step 4
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chili sauce and cilantro.

COCONUT SHRIMP

COCONUT BEER SHRIMP

1 lb. unpeeled med. fresh shrimp
3/4 c. pancake mix
3/4 c. beer
1 tbsp. coconut milk
1/4 c. all purpose flour
1 c. coconut flakes
Light vegetable oiL

Peel and devein shrimp; rinse well. Combine pancake mix, beer and coconut milk and mix well. Dredge shrimp in flour, shake off excess. Dip into batter then dredge coated shrimp in coconut. Heat oil in saucepan (2" to 3" deep) to 350 degrees. Fry 5 to 6 shrimp at a time approximately 35 to 45 seconds on each side and golden brown. Drain on paper towel and serve.

Serve with Sweet Chili Sauce.

Meat Pies

Natchitoches Meat Pies

For the Filling:
2 Tbsp Butter

½ lb Ground Beef
½ lb Ground Pork
½ Cup Spanish Onion, finely diced
½ Cup Red Bell Pepper, finely diced
¼ Cup Celery, finely diced
½ Cup Green Onions
3 Garlic Cloves, minced
2 Tbsp Worcestershire Sauce
1 Tbsp Crystal Hot Sauce
Kosher salt, black pepper, and Cayenne to taste.
½ Cup Beef Stock
1/2 Cup All Purpose Flour

Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.

For the dough:
4 Cups All Purpose Flour
2 tsp Iodized Salt
1 tsp Baking Powder
½ Cup Lard
1 Egg
1 Cup Milk

Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.

Cut the dough in half then roll it out to ⅛ inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles, I used an empty French Market Coffee can. 

To assemble and cook:

Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.

Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden.

Sauce: Mix together equal parts of sour cream and mayonnaise, throw in mustard to taste, fresh garlic and cayenne.