- Seafood Gumbo
- Cajun Mac and Cheese
- Grilled Fish Louise
- Shrimp and Andouille Grits
- Shrimp and Corn Soup
- 3/4 c. all purpose flour
- 3/4 corn or vegetable oil
- 2 pints oysters
- 4 cans lumb crabmeat, drained
- 2 lbs. shrimp
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, chopped
- 1 celery rib, chopped
- Filé (ground sassafras leaves)
- Green onions, chopped
- Steamed rice
Make a very dark roux with the oil and flour. Add onions, bell pepper, garlic, and celery to roux and sauté until clear. Spoon this mixture into a gumpo pot and add 2 quarts of water and 2 tablespoons of filé. Simmer aboug 12 hour. Add more water if gumbo is too thick. Add shrimp, oysters, and crabmeat one hour before serving. Add seasoining to your taste. Ladle gumbo over steamed rice in a soup bowl. Add green onion tops and dust with filé.
Recipe courtesy: West Baton Rouge Museum
- 1 (14-ounce) package andouille sausage, cut into ½-inch slices
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- ⅓ cup all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 quart whole milk
- 16 ounces shredded American cheese
- 3 cups shredded mild Cheddar cheese
- 1 (16-ounce) package elbow pasta, cooked and kept warm
Gradually add milk, and cook, stirring occasionally, until thickened and bubbly. Reduce heat to low, add cheeses, and cook, stirring constantly, until cheese is melted and mixture is smooth. Add cooked pasta, stirring gently to combine. Serve immediately.
Recipe courtesy: Elizabeth Nelson, Louisiana Cookin' magazine
- 12 oz. Alfredo sauce (with parmesan cheese)
- 8 oz. melted butter
- 1 Tbsp. minced garlic and oil
- 1/2 cup chopped green onions
- 1 Tbsp. blackened seasoning
- 4 (7-8 oz.) fillets of your favorite fish
- 4 tsp. Cajun seasoning
- 1/2 lb. (50-60 count) peeled shrimp
- 1 cup sliced mushrooms
Add 2 oz. butter to saucepan and sauté the garlic and onions. Add blackened seasoning and blend until seasoning slightly darkens. Remove from heat, add Alfredo sauce, and mix thoroughly. Do not cook the sauce any more at this time.
Lightly rub 4 oz. melted butter on fish and season with Cajun seasoning. Place with skin side down on flat griddle at 375-400 degrees for approximately 3-4 minutes. Turn fish over to belly side and finish cooking all the way through.
Combine 2 oz. butter, mushrooms, and shrimp in a large sauté pan or sauce pot. When shrimp are about 2/3 cooked, add Alfredo mixture. Reduce heat and allow the sauce to thicken.
Recipe courtesy: DC’s Grill, 4151 LA Hwy. 1 South, Port Allen
- 16 jumbo, Louisiana shrimp
- 4 oz. Andouille sausage
- 2 cups water
- 1 cup half & half
- 1 cup dry, uncooked quick grits
- 2 Tbsp. butter
- salt and pepper to taste
- green onions
- French bread
Peel, devein and butterfly 16 jumbo, Louisiana shrimp, leaving the tail on. Sauté lightly in butter for about 2 minutes. Be careful not to overcook. Set aside.
Thinly slice Andouille and lightly brown in sauce pan. Add water, half & half, and butter to the Andouille. Once boiling, add grits slowly, stirring constantly. Salt and petter to tasete. Simmer on low heat about 10 minutes.
spoon grits into large bowl. Place 4 shrimp standing up on top of grits. Garnish with fresh green onions and a tasted slice of French bread. Serves 4 entrée size portions.
Recipe courtesy: The Lunch House/KRP Catering - 2265 Court Street, Port Allen
- 1 lb. Shrimp
- 1 medium onion, chopped
- 1 Tbsp. crab boil
- 1 stick margarine
- 1/2 cup chopped green onions
- 2-1/2 cups half & half
- 2 cans cream of potato soup
- 2 cans cream style corn
- 1 can corn niblets
Sauté onions in margarine 10-15 minutes. Add peeled shrimp and sauté 15 more minutes. Add crab boil and cream of potato soup, sauté another 10 minutes. Add all corn and the half & half, cook until it boils.
Turn off the fire and add the green onions.