Crawfish etouffe

Ingredients

1/4 cup butter or margarine
3 tsp flour
1 1/2 cup onion; minced
1/2 cup scallion; chopped
1/2 cup celery; chopped
2 garlic clove; minced
1 tsp tomato paste
2 cup fish stock (see note)
1 cup tomato; chopped
2 cup crayfish meat
1/4 cup parsley; chopped
1 tsp salt
1/2 tsp pepper, black
1/2 tsp cayenne pepper
2 cup rice, cooked – hot

How to prepare

Melt butter in lb saucepan over low heat; remove from heat and stir in flour until smooth. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes. Add tomato paste to fish stock; stir into onion mixture. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. Serve over hot rice. Note: make fish stock from heads and tails of fish and/or crawfish. Yield: 4 servings.

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Vegetarian red beans and dirty rice

Ingredients

2 cup brown rice
1 1/2 cup chopped red onion
3 garlic cloves, minced
1 cup finely diced carrots
1/2 cup chopped celery
1 jalapeno pepper, seeded and minced
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp chili powder
3 3/4 cup vegetable stock
1 bay leaf
1 1/2 cup cooked red beans
1 1/2 cup chopped tomatoes
1/2 cup fresh or frozen corn kernels
1/2 tsp sea salt
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro

How to prepare

Place medium-sized pot over med heat add the rice, onion, garlic, carrots, Celery, jalapeno, cumin, coriander, and chili powder, and heat for 3 to 5 mins, Stirring almost constantly, until lightly browned in another pot, bring the stock And bay leaf to a boil and add to the rice mixture cover the pan, lower the heat, And simmer for 15 mins add the beans, tomatoes, corn, and salt stir, cover, and Simmer for 15 more mins, or until the liquid is absorbed remove from the heat and Add the parsley and cilantro makes 8 cups, serves 6 to 8.

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Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

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Spicy cajun game hens

Ingredients

2 (20-oz each) cornish game hens, cut in half lengthwise
14 1/2 oz can cajun style stewed tomatoes
2 green onions, sliced
1 stalk celery, sliced
1 red pepper, cut in strips
1 green pepper, cut in strips
1/2 carrot, thinly sliced
2 cloves garlic, minced
1/2 tsp thyme
1 tsp cayenne
1 tsp white pepper
1 tsp black pepper

1 tsp salt
2 tbsp cornstarch
1/4 cup water

How to prepare

Preheat oven to 350

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New orleans crab cakes

Ingredients

1 tbsp reduced calorie margarine
2 tbsp finely chopped onions
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh parsley
1/2 lb fresh crab meat, picked over
1/2 cup fine dry bread crumbs
1 tbsp prepared mustard

1 tbsp worcestershire sauce
1/4 tsp salt
1/4 tsp granulated garlic
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1 egg
1 egg white

How to prepare

Preheat oven to 375

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Grilled bourbon-glazed chicken

Ingredients

2 lbs boneless chicken breasts, cut up
1 cup bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 tsp worcestershire sauce
1/4 cup white vinegar
1 tbsp fresh lemon juice

3 cloves garlic, minced
1/2 tsp dry mustard
salt and pepper to taste

How to prepare

Combine the whiskey, sugar, ketchup, worcestershire, lemon juice, garlic, salt and pepper; mix well. Brush chicken with a thin coating of the glaze and place on grill. Continue to baste when turning chicken.

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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New orleans style barbecue shrimp

Ingredients

2 large artichokes (each about 3/4 lb)
1 large garlic clove
1 tbsp fresh lemon juice, or to taste
1 tbsp freshly ground black pepper
2 tsp worcestershire sauce
1/2 tsp tabasco
1/2 tsp dried basil, crumbled
1/2 tsp salt, or to taste
1/2 tsp dried oregano, crumbled
1/4 tsp cayenne
1/2 cup cold unsalted butter, cut into bits
1/2 lb small shrimp in their shells, (about 24)
3 scallions, minced

accompaniments:
crusty bread
lemon wedges

How to prepare

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierced with a knife
while artichokes are cooking, preheat oven to 500

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Bread pudding with whiskey sauce

Ingredients

Pudding 888
3/4 cup raisins
2 tbsp dark rum
1 lb french bread, cut into 1″ cubes
3 cups milk (do not use low fat)
1 cup half and half
3 eggs, beaten to blend
2 cups sugar
3 tbsp unsalted butter, melted
2 tbsp vanilla extract
1/2 tsp ground cinnamon
sauce 8888
1/2 cup unsalted butter

1/2 cup firmly packed golden brown sugar
1/2 cup sugar
1 egg
3 tbsp whiskey sweetened whipped cream

How to prepare

For pudding: place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325

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