Recipes

freshly−ground black pepper; 8 turns

Crispy egg rolls stuffed with crawfish tails, sesame-dressed cabbage slaw, and aromatic vegetables, served with a dry mustard drizzle.

A Cajun recipe for Crawfish Etouffeé.

A classic New Orleans-style gratin of crawfish tails, wilted trinity vegetables, and Creole mustard mayo topped with seasoned bread crumbs and baked until bubbly.

A traditional Cajun recipe for Crawfish Jambalaya.

Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.

A rich, golden quiche in a from-scratch cayenne-spiced crust, filled with crawfish tails, sauteed trinity, heavy cream custard, and a blend of three cheeses.

A traditional Cajun recipe for Crayfish Etouffee.

A traditional Cajun recipe for Creole Baked Fish.

Whole flounder filleted and pan-fried, then the crispy fried carcass serves as the dramatic presentation platter under the fillets in a mushroom-chicken stock sauce.

Tender sautéed eggplant seasoned with yellow curry powder and lemon juice, served alongside a fresh mango chutney — a versatile side for grilled fish or chicken.

Fish fillets simmered in Rotel tomatoes — impossibly simple and packed with flavor.

easy oven-fried fish

fabulous fish florentine

Sole cubes marinated in a tangy lime-cilantro-jalapeno vinaigrette, then deep-fried in seasoned flour until golden — a bright, zesty Creole-style fish bite.

Fish steaks brushed with olive oil, sprinkled with herbs and garlic, then wrapped in herb pie crust and baked until golden. The pastry keeps the fish moist.