Nothing compares to my Momma’s seafood gumbo! So far, I have not tasted one as good as her’s. That’s why I’m so excited to share her recipe with you in hopes you give it a try and become as gumbo-happy in this cold weather as I am. Brrr!
Seafood
Shrimp Okra Gumbo Fitting for Fall and All
Fall shrimp season is open in Louisiana and I’ve got Shrimp Okra Gumbo on my mind. It’s just the right dish for these cooler temperatures of crisp, dry air. Don’t you love the first days of fall weather? It seems to put everyone in a good mood. I can remember my husband coming home from work […]
Blackened Catfish Dip, Delta Meets Acadien
Since we live so close to the Delta a special catfish recipe is in order and why not a Catfish Dip? At first this may not sound too appetizing, but believe me, once you spice this cat up with some Louisiana seasoning they’ll be coming back for more. I promise!
Fish Cakes Made With Sacalait (Crappie or White Perch)
Sitting at dinner the other night when celebrating my daughter-by-love, Jami’s birthday I thanked her dad for the crappie he had given us a few days before. We then began talking about different ways to prepare crappie or sacalait (pronounced sock-ah-lay, the Louisiana French way to say it.) Her mom told me that some people make […]
Easy Blackend Fish
A Chance Meeting? I have been searching lately for a good recipe for blackened fish, but you know how busy these days are. It’s time to gear up for the holidays. No extra time! Then a few weeks ago I crossed paths with a precious lady, Chris Korodi, from West Monroe, LA. It was one […]
Fish Court-Bouillon
A Cajun dish of fish fillets cooked in a buttery white sauce served over a scoop of hot rice is what this Fish Court-Bouillon is all about.
Seafood Bisque
A delicious creamy seafood bisque with lumps of crabmeat and shrimp flavored with a kick of cayenne pepper and a hint of sherry.
Crawfish Etouffee, To Etouffée Is To Smother
The Crawfish Étouffée is a classic Cajun dish made by first cooking onions, garlic, celery and bell pepper in butter then smothering the seafood with this flavorful sauce before serving over a bed of white rice. Ca c’est Bon! I’ll show you just how easy it is using crawfish or shrimp.