Recipes
Serves 6
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
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SEAFOOD GUMBO Makes 6 to 8 servings
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
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This is a recipe you can experiment with to determine your personal taste. Simply rub the sashimi grade tuna with olive oil, then dredge in coarsely-ground black pepper and kosher salt.
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It’s rarely a penance for me to have to eat more seafood during the Lenten season. Who wouldn’t enjoy Louisiana crawfish, shrimp, crabmeat and fish that are so plentiful from our rivers, streams..
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Makes 4 to 6 servings
12 to 16 large garlic cloves, peeled
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
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Makes 4 to 6 servings
12 to 16 large garlic cloves, peeled
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
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(Makes 4 servings)
2 tablespoons butter
2 tablespoons olive oil
½ cup chopped yellow onions
¼ cup chopped red bell peppers
¼ cup minced celery
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Makes 4 appetizer servings
12 large shrimp, peeled and deveined
2 teaspoons hot sauce
1 tablespoon Creole mustard
3 tablespoons beer
2 tablespoons light brown sugar
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Makes 4 appetizer servings
12 large shrimp, peeled and deveined
2 teaspoons hot sauce
1 tablespoon Creole mustard
3 tablespoons beer
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Makes 6 servings
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon chopped garlic
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