1. In a large heavy saucepan over moderate heat, add butter to melt; sauté onion, celery, garlic, and bell pepper until vegetables have wilted, about 5 minutes
2. Blend in flour until liquid is absorbed; cook for 3 minutes, stirring constantly; remove from heat, add evaporated milk and blend in well
3. In a small mixing bowl, combine whipping cream and next 3 ingredients until well blended;
4. Return flour/milk mixture to the heat and reduce temperature to low
5. Slowly add a little of the flour mixture to the egg mixture and blend it together; repeat process until you’ve added 1 cup of flour to the egg mix
6. Pour egg mix into skillet and stir well until blended and smooth
7. Add white pepper and black pepper and cook over low heat for 5 minutes
8. Carefully add crabmeat and next 5 ingredients; blend gently to avoid tearing lumps of crabmeat
9. Pour crab mixture into 6 lightly greased individual au gratin dishes or a shallow 2-quart casserole
10. Cover with grated cheddar cheese and bake at 375° for 15 minutes until top of casserole is golden brown

Serves 6

• 6 TBS butter
• ½ tsp Italian seasoning
• 1 TBS Worcestershire sauce
• 10-12 medium-sized trout, snapper, or catfish fillets, washed, drained, and dried
• Lemon & pepper seasoning
• Garlic salt
• Cayenne pepper
• Juice of half lemon
• ½ stick butter
• ¼ cup chopped green onions
• 1 large jar sliced mushrooms
• 1 pound cooked crawfish tails
• 1 tsp Tony Chachere’s seasoning mix
• ½ tsp garlic salt
• 1/8 tsp cayenne pepper
• ½ tsp black pepper
• 1 heaping TBS sauce & gravy flour mixed with 2 TBS milk or Half & Half
• ¼ cup dry vermouth

1. Melt butter in casserole; sprinkle in Italian seasoning and Worcestershire
2. Season fish fillets with lemon pepper, garlic salt, cayenne pepper(lightly), and lemon juice
3. Bake fish in preheated 350° oven for 12-13 minutes
4. In a skillet melt butter and add green onions and mushrooms; cook 5 minutes
5. Add crawfish tails and sauté additional 8 minutes, seasoning with Tony’s and next 3 ingredients
6. Slowly add thickened milk and vermouth to skillet
7. Spoon sauce over fish before serving or from gravy boat at table
8. Garnish with sliced lemon and fresh parsley sprig

Serves 6

• 25 pounds live Louisiana crawfish
• Water to cover and purge
• 2 cups salt
• ¼ cup baking soda
• 6 gallons water
• 4 pounds medium red potatoes, unpeeled and cleaned
• 10 small white onions, cleaned and unpeeled
• 10 small whole carrots, trimmed
• 2 pounds Andouille or any spicy sausage, cut into 3” links
• 4 whole cayenne peppers, cut in half or 1 TBS ground cayenne pepper
• 4 large lemons, sliced
• 6 large whole bay leaves
• 1 bunch fresh parsley
• 6 stalks celery, cut into thirds
• 20 cloves garlic, unpeeled
• 10 whole allspice
• 30 whole black peppercorns
• 1 ½ cups salt
• 1 cup dark brown sugar
• ¼ cup Tabasco sauce
• 1 cup cider vinegar
• 12 ears fresh corn on the cob, tips cut and cleansed

1. In a large tub, add crawfish and cover with tap water; add salt and soda and allow crawfish to sit in water for 30 minutes to purge them of their impurities
2. Into a large (20-gallon) boiling pot, place all ingredients except crawfish and corn into a wire insert or strainer basket on an outside burner
3. Allow water to come to a hard boil, then reduce heat to low rolling boil and boil for 20 minutes
4. Add purged crawfish to boiling water, increase heat and return to a hard boil; reduce heat to low rolling boil and boil crawfish for 7 minutes, then add corn and continue to boil for 15 additional minutes; turn heat down and carefully remove wire basket and allow to drain
5. Serve hot on outdoor tables covered with newspaper

Serves 6-8

Everything in the boiling pot is edible!

• 1 box of chicken flavored rice
• ½ bell pepper, finely chopped
• 4 green onions, finely chopped
• 12 small pimento-stuffed olives, sliced
• 1 tsp curry
• ½ cup mayonnaise
• 1 small jar of marinated artichokes; any tough outer leaves removed; reserve oil

1. Cook rice according to box directions
2. In a bowl combine all ingredients and place in greased casserole
3. Bake in 350^o oven for 25 minutes; serve hot

1. Bring broth and rice to boil in saucepan over medium heat; cover, reduce heat, and simmer 20 minutes until tender. Cool slightly
2. Stir together rice, artichoke, next 4 ingredients, cover and chill at least 2 hours before serving

Serves 6-8

• 1 ½ pounds fresh asparagus
• ½ tsp salt
• 1 TBS butter
• 1 gallon hot water
• 1 ½ TBS butter, melted
• 1 ½ TBS flour
• ¾ cup Half & Half
• ½ tsp ground ginger
• 1 TBS grated lemon peel
• 1 TBS lemon juice
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Louisiana Hot Sauce
• 2 drops yellow food coloring
• Lemon slices for garnish

1. In 2-gallon stock pot, place 1 TBS butter, gallon of water and salt over medium high heat;
2. Trim asparagus to desired length removing tough, brittle end pieces
3. Place asparagus into boiling water and separate; boil uncovered for 5 minutes, then cover for 7-10 minutes longer, until stalk ends are tender
4. Into a sauté pan, add melted butter, whisk in flour and cook 1 minute until flour is bubbly
5. Stir in Half & Half and ginger and cook until thickened, about 2 minutes
6. Blend in lemon peel, juice, salt, pepper, and hot sauce
7. Add food coloring, blend well
8. To serve remove asparagus from boiling water and drain, place on serving plate and top with generous amount of the lemon cream sauce

1. Cook grits in boiling salted water until tender but still pourable
2. Remove from heat; add cheese, garlic, and butter, stirring until melted
3. When cooled, add eggs and milk; mix thoroughly
4. Pour into two 2-quart greased casseroles
5. Bake in 325^o oven for 50-60 minutes
6. Remove; sprinkle with Parmesan cheese and bake another 10 minutes
7. Serve immediately

Serves 8-10

May be prepared ahead (unbaked); kept refrigerated and baked before serving

1. In stock pot, boil eggplant in lightly salted water for 20 minutes, drain, and mash
2. Remove stems from mushrooms and dice caps; boil stems in 2 cups water for 20 minutes; reserved 1 ½ cups of mushroom stock; discard stems
3. In sauté pan, melt butter over medium high heat; sauté diced mushrooms 4 minutes until tender
4. Add olive oil, onions, celery, bell pepper, and garlic; sauté 4 minutes until vegetables are wilted;
5. Sprinkle in flour and blend well; add reserved mushroom liquid and liquid from oysters using a whisk to create a white sauce
6. Add mashed eggplants, oysters, green onions, parsley, oregano, salt, and pepper; cook 8 minutes
7. Pour mixture into a greased casserole, sprinkle with bread crumbs and top with butter pats
8. Bake at 400° for 30 minutes or until bubbly

Serves 6-8

1. Combine eggs and sour cream into a large bowl
2. Stir in corn and next 5 ingredients
3. Pour mixture into a greased baking dish
4. Bake at 350° for 35 minutes; sprinkle with cheddar cheese and bake additional 5 minutes
5. Let stand 10 minutes before serving

Serves 6

One of the best we have ever served!

• 2 tsp unsalted butter
• 1 pint oysters & liquor (check for shells)
• 2 TBS vegetable oil
• 2 cups chopped yellow onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 1 tsp salt
• ¼-1/2 tsp cayenne pepper
• 3 whole bay leaves
• 1 TBS minced garlic
• ¼ cup chopped parsley
• 1 cup chicken stock
• ¼ cup chopped green onions
• 4 cups 1-inch cubes of French bread that has been lightly toasted
• 1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 375°, lightly spray non-stick coating into casserole
2. Drain oysters, reserve liquor
3. Saute’ onion, bell pepper, celery, salt & cayenne in vegetable oil over medium high heat until thoroughly wilted—about 5 minutes
4. Add bay leaves, garlic, parsley & saute’ additional 1 minute
5. Add stock and continue cooking for 2-3 minutes stirring constantly
6. Fold in green onions, oyster liquor, and bread cubes; remove from heat
7. In large bowl combine above with oysters and cheese; mix well
8. Pour into greased casserole
9. Bake 1 hour at 375° until bubbly and golden brown

Serves 4-6

If casserole is filled near top, it’s best that you place dish on a foil or metal tray to avoid unnecessary clean up