Chef McRaney says, “Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.” She continues, “We are famous for our barbecued shrimp and with reason. The biggest trick to making ...

Mulate’s takes a novel approach with jambalaya, utilizing catfish as the main ingredient. The recipe is quite easy. Try this out for your next Carnival party, and you will surely get praise for being unique and creative. Catfish Jambalaya 8 oz. catfish filet 4 yellow onions, chopped 2 cloves garlic ½ bell pepper, chopped 1 stalk celery, chopped ½ lb. margarine 1 10-oz. ...

Try this catfish dish at home, courtesy of Cochon. It is accompanied by a summery cold slaw that has a real kick Catfish 4-6 6 oz. catfish filets 1 cup all-purpose flour 1 cup white cornmeal ¼ cup vegetable oil Salt and pepper to taste 1 lb. boiled shrimp To cook catfish filets mix flour and cornmeal together. Season catfish with salt and black pepper (a little cayenne ...

Creole Tomato 4 Creole tomatoes, scoop out centers 8 oz. jumbo lump crabmeat 2 oz. white remoulade sauce 1 oz. basil oil Finely chop first 4 ingredients then whisk all ingredients together. Remoulade ¼ cup parsley ¼ cup onion ¼ cup green onion ¼ cup red bell pepper ¼ cup lemon juice 1 Tbs. minced garlic ¼ cup horseradish 1 cup mayonnaise ¼ cup Creole mustard 1 ...

Buffalo Shrimp Hot Sauce 1 cup Crystal hot sauce ½ tsp. chopped garlic ½ oz. Creole mustard ¾ oz. honey 2 each sprigs fresh thyme 1 each bay leaves butter to taste (around 2 ½ oz.) Tabasco to taste Bring to a boil and turn down to a simmer for 10 minutes Mount with butter and season with Tabasco for desired heat index. Cool Cucumber Relish 1 each English cucumbers ...

Try serving this delicious herb-stuffed pork loin with a fruited mustard garnish during the holidays. Since the butterfly pork loin is rolled into a pinwheel flecked with green herbs, it makes a festive presentation. The fruited mustard relish, tinged with honey, is fragrant with apples, currants, figs, pears, raisins, and orange zest. The best part is that both dishes ...

Seared Yellowfin Tuna with fennel, olives, and oranges. 4 oz. yellowfin tuna (thick cut) 6 pieces green pitted olives 4 oz. shaved fennel 8 orange Supremes 5 thin slices red onion 1 oz. olive oil 1 oz. orange juice parsley and piquillo pepper for garnish Season the thick block of tuna with salt and pepper and sear briefly on all sides in a hot sauté pan with olive oil, ...

Crawfish and andouille rolls stuffed with cabbage, carrots, and Creole cream cheese, served with a Creole tomato dipping sauce. Cajun Creole Egg Rolls 10 wonton skins or egg roll wrappers 1 lb. shrimp 1 lb. andouille 2 tsp. olive oil ½ small onion, diced 2 Tbsp. garlic, minced 2 carrots, julienne 1 cabbage head, shredded 2 small celery stalks, diced 1/3 lb. cream cheese 1 ...

Crawfish Roll-Ups 3 cups cooked rice 2 sticks butter 2 cups diced onions 1 cup diced bell pepper 1 tsp. minced garlic 1 Tbsp. Richard’s Green Onion Seasoning 3 pounds peeled and cleaned crawfish tails ½ cup onion tops 1 can cream of mushroom soup 2 cans cream of cheddar soup 4 packs of spring roll wraps (large size) Melt butter in large pot. Add onions, bell pepper, ...

Aioli 5 oz. roasted red bell pepper (peeled and seeded) ½ oz. garlic cloves (root end trimmed away) ¼ oz. lemon juice (approximately ½ lemon) 1 ½ tsp. Dijon mustard 4 egg yolks 3 oz. olive oil salt and pepper to taste Combine the first four ingredients in a food processor and process until smooth. Add the egg yolks and pulse to combine. Process the mixture continually ...