Crawfish Pie

Ingredients:
1/2 cup margarine
3 Tablespoons flour
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
1/2 cup finely chopped celery
2 small pods garlic, finely chopped
1 cup canned chicken broth
2 pounds crawfish meat with fat that clings to them
1-1/4 teaspoons salt
1/4 teaspoon red pepper
Worcestershire sauce to taste
4 green onions, tops and bottoms, finely chopped
Flaky pie crust

Shrimp Casserole

Ingredients:
5 cups water
1-1/2 pounds unpeeled medium fresh shrimp
3-1/4 cups water
1/2 teaspoon salt
1 cup uncooked regular grits
2 eggs, lightly beaten
1/4 cup milk
2 garlic cloves, minced
1-1/2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Procedure:
1. Bring 5 cups water to boil in a stockpot.
2. Add the shrimp.
3. Cook for 3 to 5 minutes or until the shrimp turn pink.
4. Drain well and rinse with cold water.
5. Peel and devein the shrimp.
6. Bring 3–1/4 cups water and salt to a boil in a medium saucepan.
7. Stir in the grits.
8. Cover and reduce the heat.
9. Simmer for 10 minutes.
10. Remove from the heat.
11. Combine the eggs and milk in a large bowl and beat well.
12. Add the grits gradually, stirring constantly.
13. Stir in the shrimp, garlic and 1 cup of the cheese.
14. Spoon into a lightly greased 7x11-inch baking dish.
15. Sprinkle with the remaining 1/2 cup cheese.
16. Bake at 350 degrees for 30 minutes.
17. Let stand for 5 minutes.
18. Garnish with parsley.

Serves six people.

Crab Quiche

Ingredients:
1 package (6 ounces) king crab meat
1/2 pound fresh mushrooms, sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese

Procedure:
1. Thaw and drain crab meat.
2. In a medium-sized skillet, saute mushrooms in butter until tender. Drain. Set aside.
3. In blender, mix next eight ingredients.
4. Fold in mushrooms, Jack cheese, and crab meat. Pour into 10-inch quiche dish.
5. Bake at 350 degrees for 45 minutes until golden brown, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Serves six people.

Fried Catfish

Ingredients:
3 pounds catfish fillets
2 cups yellow corn meal
Salt and pepper
3 inches cooking oil in a deep fat fryer

Procedure:
1. Wash and drain fillets.
2. Salt and pepper.
3. Place corn meal and fish in a large plastic bag and shake until fish is well coated.
4. Preheat oil and cook fish at 350 degrees until fish is brown on both sides, turning only once.

Serves eight people.

Creole Stuffed Peppers

Ingredients:
1 egg beaten
2 pounds fresh shrimp (peeled and chopped)
Salt and pepper to taste
1/4 cup oil
6 bell peppers, finely chopped
1/2 large onion, finely chopped
1/2 to 3/4 cup finely chopped celery
1 cup homemade bread crumbs
8 to 10 bell pepper halves
Buttered, seasoned Italian bread crumbs

Procedure:
1. Add egg to chopped shrimp.
2. Salt and pepper well and mix thoroughly.
3. Saute shrimp mixture in oil until cooked.
4. Add more oil and chopped peppers, onions and celery.
5. Cook until soft and mushy. Add plain bread crumbs and season, if necessary.
6. Scald bell pepper halves and stuff with the shrimp mixture.
7. Top with seasoned bread crumbs.
8. Cook in greased pan in a 350 degree oven about 45 minutes.

Oyster Casserole

Ingredients:
1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese

Procedure:
1. Mix first three ingredients.
2. In a separate bowl, mix parsley and onions.
3. Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.
4. Put a layer of oysters.
5. Put 1 drop Tabasco sauce on each oyster.
6. Put a little salt and a dot of butter on each oyster.
7. Repeat procedure.
8. Crumb mixture should be last.
9. When the dish is full, gently pour wine, then cream, over the mixture.
10. Sprinkle cheese over the top.
11. Bake at 400 degrees for 20 minutes.

Serves 8 people.

Recipe sponsored by Saints vs Cardinals live stream.

Christmas Paella

Ingredients:
2 cups ordinary rice
1 cup glutinous rice
1/2 cup olive oil
3 minced onions
1/2 kilo chicken
6 pieces chorizo sausage
1/2 kilo big shrimps
3 medium size crabs
1/2 kilo squid, sliced into rings
1 cup clams
3 hard boiled eggs
1 can tomato paste
1 small can tomato juice
4 tablespoons sugar
2 big red bell pepper
Salt and pepper to taste

Procedure:
1. Cook rice. Set aside.
2. Saute garlic in olive oil. Add minced onions and cook until very soft.
3. Add chicken, chorizo and cook until brown.
4. Add shrimps (unpeeled), crabs (whole), squid and clams.
5. Continue stirring 5 minutes.
6. Add tomato juice and tomato paste and simmer for a 5 minutes.
7. Remove chicken and other seafood. Set aside.
8. To the sauce, add the rice. Mix well.
9. Top with the chicken and seafood you set aside.
10. Decorate with hard-boiled eggs.
11. Bake at 350 F for 30 minutes.

Serves 6 people.

Tuna Pasta

Ingredients:
1 pack Angel Hair Spaghetti
2 cans tuna in oil
1 can tomato sauce with herbs and spices
1 can button mushrooms
1/2 bottle pitted olives
Lots of garlic and onion
Herbs and spices (thyme, salt, pepper) to taste

Procedure:
1. Saute garlic and onion using the Century tuna's oil - until golden brown. Add Century tuna, button mushrooms, Tomato sauce, olives, herbs and spices.
2. Wait to boil then simmer for 15minutes for the sauce to get all the herbs flavor. Set aside.
3. Boil pasta, put a tablespoon of oil, and a pinch of salt.
4. Mix everything and serve.

Serves 4 people.

Baked Red Snapper

Ingredients:
1 large red snapper (5-8 pounds)
4 Tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes
4 slices bacon

Procedure:
1. Melt the butter and saute the green pepper and onion gently.
2. When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes.
3. Place fish in a greased baking dish and top with strips of bacon.
4. Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes.
5. Baste with the sauce and a little additional red wine.

Serves eight people.

Ingredients:
3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 Tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice

Procedure:
1. Cook shrimp in boiling salted water until pink.
2. Drain and transfer to a large bowl.
3. Combine remaining ingredients and pour over warm shrimp.
4. Toss well so that every shrimp is coated.
5. Cover and refrigerate for at least 8 to 10 hours (overnight is best).
6. Drain excess sauce from shrimp before serving.
7. Serve in a large bowl lined with lettuce and kale.

Serves eight people.

Fish With Lemon and Thyme

Ingredients:
6 fish steaks, 1/2-inch thick, skin removed
Juice of 2 lemons
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse mustard
1/4 cup olive oil
4 sprigs of fresh thyme, minced
Freshly ground pepper

Procedure:
1. Place the swordfish in a shallow bowl.
2. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl.
3. Season with the pepper.
4. Pour over the swordfish.
5. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.
6. Fire up the grill.
7. Brush the grill rack with oil.
8. Arrange the swordfish on the rack.
9. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.

Serves six people.

Seafood Spaghetti

Ingredients:
8 ounces spaghetti
2 cups tomato juice
1 pound raw shrimp
1-1/2 pounds scallops
2 teaspoons salt
1 teaspoon caraway seeds
2 Tablespoons vinegar
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1/4 cup sherry

Procedure:
1. Cook spaghetti until tender.
2. Drain.
3. Pour tomato juice over it and cook slowly 30 minutes.
4. Stir frequently.
5. Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar.
6. Cook 20 minutes.
7. Make a cream sauce melting butter and stirring in flour until smooth and bubbly. Add milk and stir.
8. Add drained seafood to sauce, season with sherry and stir in spaghetti-tomato mixture.
9. Transfer to a large baking dish (2 quart), dot with a little butter and broil 4 inches from flame, until surface is brown.
10. Serve hot.

Serves eight people.

Oyster Stew

Ingredients:
1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce

Procedure:
1. Drain oysters and save liquid.
2. Melt butter.
3. Add onions, celery and bell pepper.
4. Saute until tender.
5. Add flour and stir until smooth.
6. Gradually add milk and oyster liquid.
7. Add salt and pepper.
8. Heat to boiling point.
9. Reduce heat and let cook for 15 to 20 minutes.
10. Add oysters and Worcestershire sauce.
11. Let cook until oysters curl, about 3 to 5 minutes.

Serves twelve people.

Grouper In Pecan Crust

Ingredients:
1/2 cup pecan pieces
1/2 cup bread crumbs
1-pound grouper fillet, cut diagonally into 4 pieces
Salt and pepper to taste
1/3 cup flour
2 eggs, beaten
3/4 cup butter
Juice of 1 lemon
1 bunch Italian parsley, chopped

Procedure:
1. Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.
2. Season the fillet pieces with salt and pepper.
3. Dredge in the flour; dip in the egg.
4. Coat with the pecan mixture.
5. Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat.
6. Saute the fish on 1 side until brown.
7. Turn the fish.
8. Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily.
9. Remove the fish to a warm platter; wipe the skillet.
10. Add the remaining butter to the skillet.
11. Cook over high heat until the butter is foamy and dark brown, stirring constantly.
12. Add the lemon juice and parsley, stirring until combined.
13. Pour over the grouper.
14. Serve immediately.

Serves four people.

Kinilaw Na Isda | Tuna Kilawin

Ingredients:
1 kilo tuna cut into cubes
1 cup of gata ng niyog or coconut cream
1 cup calamansi juice
3 cups vinegar
4 onion heads, chopped
8 medium ginger, sliced
2 head garlic, minced
2 red bell pepper, coarsely chopped
2 green bell pepper, coarsely chopped
6 chili peppers
salt and pepper to taste

Procedure:
1. Season tuna with salt and pepper.
2. Pour vinegar and put inside ref for 4 hours.
3. Drain.
4. Mix in onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice.
5. Add the coconut cream.
6. Serve chilled.

Serves 4 people.

Baked Flounder

Ingredients:
4 small flounder
2 Tablespoons butter
1 Tablespoon onion, chopped
3 Tablespoons parsley, chopped
Salt
Freshly ground pepper
1/2 cup dry white wine
1/4 pound small mushroom caps
Bread crumbs
Lemon slices

Procedure:
1. Prepare the flounder by removing the skin only.
2. Put butter in large shallow oven-proof platter.
3. Place the flounder on platter and spread with onions and parsley.
4. Sprinkle with salt and pepper.
5. Moisten flounder with wine and mushroom caps.
6. Cover with bread crumbs, dot with butter.
7. Bake in 350 degree oven for 30 minutes.
8. Serve with lemon slices.

Serves four people.

Crab Shrimp Pie

Ingredients:
9-inch pie shell
2 Tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup chopped celery
3 ounce can mushrooms
1/2 pound lump crabmeat
1/2 pound shrimp, boiled and peeled
1 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
1 Tablespoon lemon juice
1/8 teaspoon Tabasco sauce
1 egg, beaten
1/4 cup mayonnaise
1/4 cup slivered almonds

Procedure:
1. Bake pie shell partially at 400 degrees for 5 to 7 minutes.
2. Melt butter in large skillet and saute green pepper, green onions, celery and mushrooms.
3. Add crabmeat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, Tabasco sauce, egg and mayonnaise.
4. Stir well to combine.
5. This mixture should be moist but not "runny," so drain off excess liquid.
6. Spoon into pie shell.
7. Bake at 350 degrees for about 20 minutes.
8. Add almonds and remaining 1/4 cup Cheddar cheese.
9. Bake 10 minutes longer.
10. Baking time can be shortened slightly by heating combined filling ingredients before spooning into pie shell.
11. If fresh seafood is not available, canned seafood can be effectively substituted.

Serves six people.

Creamy Crab Dip

Ingredients:
8 ounces softened cream cheese
6 ounces frozen crab meat, thawed
1/4 cup mayonnaise
1/4 cup salad dressing
1 small onion, finely grated
1 tablespoon prepared mustard
1 teaspoon Tabasco sauce
4 tablespoons parsley flakes

Procedure:
1. Mix all ingredients thoroughly and chill for at least one hour.
2. Serve with buttered crackers.

Makes 2 cups.

Shrimp Saute Surprise

Ingredients:
2 pounds shrimp, cooked and cleaned
1/2 cup butter
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
3 slices white bread, without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Procedure:
1. Melt 1/2 cup butter and blend in seasonings.
2. Add green onions, parsley, garlic, and spinach and saute 10 minutes.
3. Pour water over bread and break up.
4. Add to vegetable mixture and stir.
5. Arrange shrimp either in bottom of casserole or in individual dishes and cover with vegetable-bread mixture.
6. Combine melted butter, crumbs, and cheese.
7. Sprinkle mixture over top and bake at 400 degrees for 15 minutes.
8. May be refrigerated overnight before baking.

Serves six people.

Lemon Tilapia

Ingredients:
Butter
2 pounds fresh Tilapia (Saint Peter's Fish)
4 teaspoons Dijon mustard
8 green onions, thinly sliced
4 tablespoons bread crumbs
4 teaspoons soy sauce
4 teaspoons lemon juice

Procedure:
1. Butter a 9 x 12 x 2-inch baking dish.
2. Place tilapia fillets on the bottom of the dish.
3. Spread 1/2 teaspoon mustard on each.
4. Cover with onions.
5. Sprinkle with bread crumbs, soy sauce, and lemon juice.
6. Bake at 350 degrees for 8 minutes.

Serves four people.