Louisiana Seafood Diet

2 lbs. peeled crawfish tails
¼ lb. butter or ¼ cup olive oil
½ cup chopped celery
1 cup chopped onions
½ cup chopped bell pepper
2 tablespoons crawfish fat
2 cups cold water
2 teaspoons corn starch
¼ cup onion tops and parsley, chopped
Salt, Black pepper and Cayenne (red pepper)

Season crawfish tails with salt and pepper and set aside. Melt butter or oil in a heavy pot. Add onions, bell pepper and celery; cook until the onions are wilted, stirring constantly. Add crawfish fat, 1 ½ cups water and crawfish tails. Bring to a boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve corn starch into ½ cup of water, add to mixture. Add onion tops and parsley and cook another 10 minutes. Let it sit for a few minutes. Serve over cooked rice. Serves 4.
 

1 lb. peeled and deveined shrimp
4 cups cooked rice (we like brown rice)
2 tablespoons tomato paste
1 teaspoon sugar
4 cloves garlic, minced
1 cup chopped onions
2 cups water
½ cup chopped celery
½ cup bell pepper, chopped
¼ lb butter or 1 cup olive oil
½ cup green onions and parsley, chopped fine
Salt, black pepper and Cayenne (red pepper) to taste

Cook rice separately.

Chop shrimp and set aside. Melt butter or heat oil and add onions, celery, bell pepper and garlic in a heavy pot. Cook uncovered over medium heat until onions are wilted. Add tomato paste and cook, stirring constantly for about 15 minutes. Then add 1 ½ cups water and season to taste with salt, black pepper and Cayenne. Add sugar and cook uncovered over medium heat for about 40 minutes, stirring occasionally or until oil floats to the top. Add shrimp; continue cooking and stirring another 20 minutes. Dissolve cornstarch in ½ cup water and add; cook another 5 minutes. Mix ingredients with cooked rice; add green onion tops and parsley. Mix again. Serves 8 generous portions as a side dish.
 

Shrimp Boats st Grand Isle by Buy BytheBayou

From the Kitchen of Yvonne

This is a quick and easy recipe that you can whip up in a few minutes (if you use frozen shrimp and boil in the bag brown rice). It will take longer if you use regular brown rice.

Serves 2-3 people

1 lb of shelled deveined Shrimp
2-3 sliced Vidalia Sweet Onions
1 Tablespoon of Olive Oil
1 Tablespoon of Butter
2-3 cloves of garlic, chopped
Italian seasoning
Cooked brown rice

Follow the instructions on the package of rice. Cook the brown rice 45 minutes ahead of time if you are using regular rice. If you are using boil in a bag rice, start it right before you cook the shrimp (it takes only 10 minutes).

Put Olive Oil in a large frying pan and set on medium to medium high. Put 1 lb. of shrimp into pan. Cover and cook about 2 minutes, then turn the shrimp over and put in the slices of sweet onion and chopped garlic and sprinkle with the herbs. Cover and cook for another 5 minutes or so (longer if shrimp are frozen) until the onions are wilted and the shrimp is pinkish white and cooked. Stir in the Tablespoon of butter. Salt and pepper to taste and serve over rice.
 

Buy Cooking Cajun Shrimps Apron by designs_by_matthew

1 lb. shrimp, peeled and deveined
½ cup chopped celery
½ cup chopped onions
¼ cup butter
1 cup cooked rice
8 medium-sized bell peppers
½ cup bread crumbs
Salt, black pepper and Cayenne (red pepper)

Cut the tops off and remove the centers from the bell peppers and put them in cold water. Bring to a boil and boil for ten minutes. Drain and set aside.

Stuffing

Melt butter in pot; add onion sand celery. Let it cook until the onions are wilted; add shrimp and cook about 6 minutes. Then add rice, lobster and season to taste. Mix well; fill each pepper with stuffing. Cover with bread crumbs, brush tops lightly with butter and bake in 350 degree F oven for 15 minutes. Serves 4.
 

Men's "Kiss The Cook" (red)

Modern meets traditional with the Red Kiss the Cook Apron. The Kiss the cook is made with vibrant red fabric, and with a "Kiss the Cook" saying printed on the top center of the apron.

Mediterranean Seafood
Price: 24.95
Cooking - Seafood

Oysters
Price: 5.95
Cooking - Seafood

Al and I enjoy the outdoors and we used to do a lot of fishing, shrimping and crawfishing so our seafood was really fresh. However, Hurricane Katrina blocked our boat in for 3 years and with all the clean up, we just haven't been able to get it over to the shop. Hopefully this year we'll be able to use it again.

In the photo, Yvonne is holding one of the big Redfish that we caught at Southwest Pass. That was a long time ago, before all the over fishing by commercial ships with big purse nets began. There aren't as many like this one anymore.
 

Louisiana chefs have written many fantastic cook books for those who would like to try their hand at Cajun cooking. There are also many delicious mixes that can be purchased if you aren't really comfortable in the kitchen that will enable you to mix up a delicious Creole or Cajun dish in minutes.