Crawfish Cheesecake
This savory rendition of cheesecake can be found in fine restaurants across south Louisiana. Some will have a mental hang up with the idea of a non-dessert cake and the name itself will inspire doubt. But, once you taste the savory goodness of this…
Boiled Crawfish
Living in South Louisiana gives every willing and able outdoorsman plenty of opportunity to catch his own “mud bug” bounty. This adds a certain level of enjoyment to boiling these tasty morsels for your family and friends. This “event” can be found in many…
Hot fish (crab) dip
Ingredients 4 ounces cream cheese, softened 1 pound of pre-cooked fish (I par boil my fish and shred into lumps) 1 cup cheddar cheese 1 cup mayonnaise 2 teaspoons prepared horseradish 1 teaspoon hot sauce 2 tablespoons capers 2 green onion, chopped ½ teaspoon…
Crawfish stuffed venison backstrap
I first discovered this wonderful blend of flavors a few years back. It was a combination of a successful late season archery hunt on public land and the remainder of tails from a crawfish boil for my birthday. After peeling several pounds of tails,…
Fried Fish Cakes
Ingredients 12 medium fish filets (crappie, redfish, or speckled trout) 3 cups of water 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 cap full liquid crab boil 2 teaspoons old bay seasoning 1 egg 1 tablespoon plain bread crumbs 1 cup panko bread crumbs…
Seafood chowder (easy)
Seafood Chowder Ingredients 2 10 ½ oz cans Cream of Potato Soup 2 10 ½ oz cans Cream of Mushroom Soup 2 14 ¾ oz cans Cream Style Corn 1 12 oz can Evaporated Milk 1 shallot chopped finely 2 tablespoons butter 1 cup…
Cajun Speckled Trout Almondine
Ingredients 6 medium speckled trout filets 2 cups all-purpose flour seasoned to your liking 8 tablespoons butter divided in half 4 tablespoons olive oil 1 cup white wine 1 small shallot chopped 1 cup sliced almonds Seasoning to taste Preparation Heat 4 tablespoons of…
Smoked duck and oyster gumbo
Gumbo is the official cuisine of the state of Louisiana. The genesis of gumbo can be traced to several different cultures to include French, African, and Spanish. The base for every legitimate gumbo is its roux. This not only serves as a thickening agent…
