Shrimp Boil in Foil Packets

Ingredients

1 1/2 pounds large shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 pound baby red potatoes, halved
2 tablespoons olive oil
4 teaspoons cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


Directions

Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*

Served immediately, garnished with parsley, if desired.

*This can also be baked for 15-17 minutes at 425 degrees F.

Shrimp Casserolle

Ingredients

1 1/2 cups uncooked long-grain rice

1 1/2 pounds medium-size raw shrimp

1/2 cup butter

1 green bell pepper, chopped

1 onion, chopped

3 celery ribs, chopped

2 garlic cloves, minced

4 green onions, chopped

2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup (4 oz.) shredded Cheddar-colby cheese blend

1/4 cup fine, dry breadcrumbs

Directions

1. Prepare rice according to package directions.

2. Peel shrimp, and devein, if desired.

3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)

4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.

5. Bake at 350° for 25 minutes or until cheese is melted.

*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Crab Stuffed Tilapia

• Directions
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1/4 cup plus 6 tablespoons butter, divided
• 1 cup lump crabmeat, drained
• 1/3 cup dry bread crumbs
• 1/3 cup mayonnaise
• 1 egg, beaten
• 2 tablespoons diced pimientos, drained
• 1/4 teaspoon seafood seasoning
• 4 tilapia fillets (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon paprika

Ingredients

1. In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks.
2. Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.
3. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish. Yield: 4 servings.

Skillet Jambalaya

Cajun shrimp, andouille sausage slices, and a peppery tomato gravy served over brown garlic rice.

Ingredients

2 tablespoons olive oil 

3 cups chopped onions 

1 cup chopped green bell pepper 

1 cup chopped celery

1 lb medium shrimp 

7 bay leaves 

1 lb smoked sausage, sliced 

1 (26 5/8 ounce) can chopped tomatoes 

2 tablespoons chopped garlic 

2 teaspoons salt 

1 teaspoon cayenne 

1/2 teaspoon black pepper 

1/2 teaspoon dried thyme 

2 cups long-grain white rice 

1/2 cup barbecue sauce 

1/2 cup chopped green onion 

Directions

Heat the oil in a large skillet over medium heat.

Add onion, bell pepper and celery and saute for 7 to 8 minutes.

Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.

Add the sausage and cook for 2 to 3 minutes.

Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.

Add the rice and stir to mix.

Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.

Stir in barbecue sauce.

Remove from heat and let stand for 5 minutes.

Remove the bay leaves.

Stir in green onions.

Corn and Crab Soup

Ingredients

1 quart chicken broth (4 cups)

1 tablespoon butter

1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes

1 (32-ounce) package of frozen corn

2 garlic cloves, chopped

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 (6-ounce) can lump crabmeat, drained and picked through (don't use Krab or imitation meat. It's gross)

1 cup half and half or heavy cream (to add later)

1 avocado, sliced (to add later)

Directions

Combine all ingredients in freezer bag except heavy cream and avacado

Cook in crock pot on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. 

If you'd like a thicker broth, pulse a few times with an immersible blender about halfway through cook time, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).

Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.

Crawfish Etouffee

Ingredients

1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

Directions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

Recipe Courtesy of Emeril Lagasse

Cajun Crab Croquettes

Ingredients

6 teaspoons canola oil, divided
2 small onion, finely diced
1 cup finely diced green bell pepper
1 cup frozen corn kernels, thawed
3 teaspoons cajun seasoning, divided
2 lbs crabmeat, drained if necessary
2 large egg white
1 1/2 cups plain breadcrumbs, divided
1/2 cup reduced-fat mayonnaise
1 teaspoon freshly grated lemon zest

Remoulade Sauce
1/2 cup reduced-fat mayonnaise or yogurt
4 tablespoons reduced-fat sour cream
4 scallions, finely chopped
4 teaspoons chopped rinsed capers
2 tablespoons Dijon mustard
2 tablespoons sweet relish
1/2 teaspoon fresh ground pepper

Directions

Preheat oven to 425°F Coat a baking sheet with cooking spray.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.

Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.

Bake the croquettes until heated through and golden brown on top, about 20 minutes.

Remoulade Sauce

Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.Serve at room temperature or slightly chilled with croquettes.

Cheddar Bay Biscuits

Ingredients

2 c flour
2 t baking powder
1/2 t baking soda
1 t sugar
3/4 t salt
1/2 t garlic powder
1/4 t cayenne
4 oz cheddar, shredded (about 1 cup)
1 c buttermilk
1/2 c butter, melted, cooled

(topping)

1/4 c melted butter
1/2 t garlic powder
1/4 t salt or 1 t garlic salt
1/4 t Old Bay
1/2 t parsley or 1 t fresh parsley


Directions

Oven to 475
Line baking sheet with parchment paper
Whisk flour, baking powder and soda, sugar, salt, garlic powder, cayenne, stir in cheese
In separate bowl, stir buttermilk and melted butter until butter forms small clumps
Add buttermilk to flour mixture, mix gently with rubber spatula until a dough forms and no dry ingredients remain
Use a greases 1/4 measuring cup to scoop out portions of dough, leave inch between biscuits
Bake about 12 minutes
Stir together topping mixture - brush with biscuits, cool 5 minutes.

Alternate

Ingredients

• 2cups Bisquick
• 2⁄3cup milk
• 1⁄2cup shredded cheddar cheese
• 6tablespoons butter
• 1⁄2teaspoon garlic powder
• 1⁄4teaspoon Old Bay Seasoning

Directions

1. Heat oven to 450.
2. Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork.
3. Add milk, and cheddar cheese.
4. Stir together.
5. Spoon onto an ungreased cookie sheet.
6. Bake for 8-10 minutes.
7. In a small sauce pan combine 2 Tablespoons butter, garlic powder and old bay seasoning.
8. Heat until butter is melted.
9. Spoon butter mixture over hot biscuits.

Mary's Corn & Lobster Chowder

Ingredients

1/4 lb. bacon
2 c. onion, diced
2 T flour
2 Russet potatoes, peeled, diced small
3 springs fresh thyme
1 c. half & half
2 c. cooked corn
1 red or yellow bell pepper, diced small
4 scallions, thin sliced
2 c. cooked lobster, diced medium (or 1/2 shrimp, 1/2 crawfish, etc.)
1/4 c. fresh parsley
4 c. chicken broth

Directions

Cut bacon into small dice and place in large pot over love heat
Stir to render fat, 5-7 min - add butter
Add onion and cook over low heat, stirring occasionally, 10 min
Add flour, cook 1 min longer
Add broth, potatoes, thyme, cook until potatoes are tender, 15 min
Add half & half, corn, peppers, scallions, cook 10 min, season to taste
Add lobster and parsley before serving

Hush Puppies

Ingredients

1 quart vegetable oil for frying, or as needed 1/2 cup all-purpose flour 1/2 cup self-rising cornmeal 1/2 onion, minced 1/2 cup milk 1 egg, beaten 1 stalk celery, minced 2 cloves garlic, minced 1 pinch Cajun seasoning, or to taste

Directions:

	Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
	Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
	Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

Crispy Fried Cod

Ingredients 

4 cod fish fillets
1.5 cup all-purpose flour
4 teaspoons sea salt
2 teaspoon cracked pepper
2 egg
2 tablespoon water
Veggie oil, about halfway up your pan (for frying, I used cast iron)

Directions

Cut each fillet into 3 pieces and dry on paper towels.
Heat the fat until the end of a wooden spoon bubbles, about 375*.
Mix flour with salt and pepper in a flat dish.
Mix egg and water in a bowl.
Dredge cod pieces on all sides and shake off excess flour.
Dip dredged pieces into egg wash and shake off excess egg.
Dip into flour once again and shake off excess flour.
Fry in hot fat until the pieces are nicely browned. Don't crowd the pan. 

Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.

Buffalo Shrimp w/ Blue Cheese Dip

Dip Ingredients

1/2 c sour cream
1/2 c yogurt
1/4 c milk
4 oz. blue cheese
1 T lemon juice
1/2 t salt
1 t parsley (add just before serving)

Shrimp Batter Ingredients

1/4 t cayenne pepper
1 1/2 lbs. large shrimp, shelled, deveined
1 T olive oil
1 T butter
2 t hot pepper/Tabasco sauce

Directions 

Mix dip ingredients, cover, refrigerate
Combine flour, salt, flour, cayenne (dry ingredients)
Add shrimp, tossing to coat
In large skillet, heat oil, butter, and hot sauce
Add shrimp and cook 3-4 min., stirring, until lightly brown

Good with veggie sticks

Crab Stuffed Baked Halibut

Ingredients

4 Halibut Fillets
1 stick butter, melted
2 tsp lemon pepper seasoning
2c. crab meat
1 sleeve ritz crackers, crushed
1 tsp minced garlic
6 T. minced Onion
1 cup Sour Cream
1 cup mayonnaise
1 cup Parmesan Cheese, grated
2 tsp lemon pepper seasoning
panko bread crumbs

Directions

In a small bowl mix melted butter, garlic, 1/2 sleeve of crushed butter crackers, minced onions, mixing well. Add a sprinkle of salt and pepper and then add crab meat.

In a separate small bowl mix sour cream, mayo, lemon pepper seasoning and parmesan cheese together. Lay the filets flat, spread liberally with the crabmeat mixture, roll them up, place in an oven safe ramekin. Spread with sour cream mixture, top with panko bread crumbs.

Bake at 375F for 20 minutes or until fish flakes. Serve with a fresh garden salad

Shrimp Mozambique

Ingredients

3 tbsp. butter
3 tsp. minced garlic
Crushed red pepper
3 tbsp. olive oil
Salt
2 lb. shrimp
Rigatoni or angel hair pasta
Parmesan cheese

Directions

Melt butter in large pan
Saute garlic and red pepper
Add olive oil and continue to heat
Mix in shrimp and cook until done
Serve over pasta
Sprinkle with Parmesan

Shrimp & Corn Bisque

Serves 2-3 people - I double this recipe.

Ingredients

3 c. frozen corn, thawed, divided
2 c. chicken broth, divided
3/4-1 lb. unpeeled medium shrimp/scallops or a mix
1 tbsp. olive oil
1 c. chopped onion
1 c. chopped green pepper
1 c. sweet red pepper
1 c. milk
1/4 c. half & half
1/8 c. cilantro
1/8 c. parsley
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic

Directions

Combine 2 c. corn & 1 c. broth
Puree, set aside
Heat oil in large skillet over medium heat
Add onion, green pepper, red pepper, garlic
Saute until tender - puree is desired
Stir in pureed corn, remaining broth (1 c.), and milk
Boil, reduce heat, simmer 5 minutes
Add remaining corn (1 c.), shrimp, cilantro, parsley, s&p
Cover, simmer 5-10 minutes

For Crock pot

Puree 2 c. corn and 1 c. broth, combine with remaining ingredients in ziplock bag. Freeze. Cook in crockpot 3-4 hours on low.