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Cajun
Sausage Bread
2 loaves of frozen bread dough
1 lb
Jimmy Dean pork sausage
1 egg
1 cup
of Mozzarella cheese
Let
bread dough rise overnight. Brown sausage and drain grease. Mix sausage, egg,
and Mozzarella cheese. Roll out bread dough and place mixture on top of bread
dough. Fold bread dough over and pinch closed. Turn pinch side down and bake 30
minutes at 325 degrees or until golden brown.
© Cajun Fishing Adventures
Crab Mornay
1 stick butter
1 small bunch green onions, chopped
½ cup finely chopped parsley
2 tablespoons flour
1 pint half and half
½ pound grated Swiss cheese
1-tablespoon sherry wine
Red pepper to taste
1 pound crab meat
Melt butter in heavy pot and sauté onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crabmeat. This may be served in a chafing dish with Melba toast or in Pastry shells.
© Cajun Fishing Adventures
Redfish on the Half Shell
Redfish
filets with scale side on
Tablespoon
mince garlic
1 stick
of butter
1 lemon
Mix
butter, garlic, and lemon juice in saucepan. Pour over filets and cook on grill
for 15-20 minutes. Season with Tony’s and lemon pepper seasoning.
©
Cajun Fishing Adventures
Redfish Ryan
4 redfish filets
1 onion
1 bell pepper
2 bunches shallots
1 LB shrimp
1 LB crabmeat
1 stick butter
2 lemons
1 tomato
1 pt. half & half
3 slices bread
Italian breadcrumbs
Tony’s seasoning
To make stuffing, melt ½ stick of butter in pan. Chop onion, bell pepper, and 1-bunch shallots and sauté in butter. Add ½ pound shrimp and ½ pound crabmeat and let sauté until shrimp are pink. Add juice from ½ lemon. Chop slices of bread and add to stuffing and season with Tony’s to taste. Thicken with Italian breadcrumbs.
Put down two redfish filets and cover with stuffing than cover with the other filets. Slice lemon and tomato and put over redfish. Season with Tony’s to taste. Bake at 300 degrees for 30 minutes.
To make sauce, melt ½ stick butter in pan. Add ½ bunch chopped shallots and ½ pound shrimp and ½ pound crabmeat, let sauté to soften shallots. Add juice from ½ lemon. Pour in half- &-half and let boil to reduce. Season to taste with Tony’s. If more sauce is needed you can add milk and thicken with cornstarch. Pour over fish and serve.
Feeds 4 to 6.
© Cajun Fishing Adventures
Shrimp & Corn Casserole
1 Stick
of butter
1 onion
½ bell
pepper
1 small
jar of Cheese Whiz
1 can
whole kernel corn
1 can
of creamed corn
1 lbs
of peeled shrimp
3 cups
of cooked rice
Sauté
pepper and onions in butter. Stir in Cheese Whiz, corn, and shrimp. Add rice and
pour into baking dish. Bake at 350 degrees for 30 minutes. After cooked, I like
to season with lemon pepper seasoning.
©
Cajun Fishing Adventures
Shrimp Fettuccini
1 onion, chopped
1 bell pepper, chopped
2 sticks butter
1 can cream of mushroom soup
1 cup half &half
2 tablespoons flour
1 teaspoon salt
1 pound package of Kraft Jalapeno cheese
2 pounds shrimp
1 8oz pack of broad egg noodles (cooked)
In a large saucepan, sauté onion and bell pepper in 1 stick butter. Add mushroom soup. Cook on medium heat for 10 minutes. In a large Pyrex bowl of measuring cup, combine 1 stick butter, half&half, flour, and salt; microwave on high for 2 minutes. Remove and stir. Microwave 2 more minutes then add cheese. Let cheese melt and stir. Combine cheese mixture with onion mixture. Add shrimp. Cook on medium heat for 20 minutes add noodles. Stir and serve. Serves 8.
© Cajun Fishing Adventures
Tony's
Crawfish Palmetto
¼ cup olive oil
¼ lbs. Tasso
½ cup each red, yellow, and green bell peppers
½ cup diced onions
1 tablespoon Italian seasoning
½ cup sliced mushrooms
1 cup heavy cream or half & half
1 lbs. Crawfish tails
Heat oil in saucepan.
Add Tasso, peppers, onions, mushrooms, and Italian seasoning.
Sauté until tender.
Add cream and crawfish tails and heat for ten minutes.
Season with Tony's Creole Seasoning to taste.
Serve over pasta.
Serves eight.
Trout Menuire
Flour
Worcestershire
Sauce
Lemon
Tony’s
Seasoning
Lemon
& Pepper Seasoning
Trout
Filets
Olive
Oil
Dredge
Trout filets in flour. Cover bottom of nonstick fry pan with olive oil and heat
on high. Cook filets for 1 and ½ minutes and turn over. Squeeze lemon, and pour
Worcestershire sauce on top of filets. Season with Tony’s and Lemon &
Pepper seasoning and let cook for 1 and ½ minutes. Serve hot.
©
Cajun Fishing Adventures
CFA
Fish Salad
1 lbs. Fish fillets
½ cup crab boil
Mayonnaise
Dill pickle relish
Green onions ½ bunch
2 eggs
Boil fish in crab boil for five minutes and drain.
Put in bowl and mix as you would tuna salad.
Serve on crackers as a dip or on sandwiches.
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