08/Dec/2007
BAKED CREOLE FISH
1-3lb redfish
1 stick margarine
2 cans tomato sauce
1 cup catsup
1 T. lemon juice
1/2 cup chopped onion
2 T. chopped bell pepper
1 T. Worcestershire sauce
1 t. Tabasco
1/2 cup brown sugar
1 clove garlic
salt and pepper
Season scaled and prepared fish with lemon juice, salt and pepper. Place in a well greased pan,
cover with sauce and bake 1 1/2 hrs at 325 degrees.
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CRAWFISH ELEGANTE
1 lb crawfish tails
1 1/2 sticks margarine
1 small bunch green onions
1/2 cup chopped parsley
1 pint milk
3 T. sherry
3 T. flour
salt and red pepper to taste
In skillet sauté crawfish in 1/2 stick margarine for 10 minutes. In another skillet sauté green onions and parsley in 1 stick margarine. Blend in flour and gradually add milk stirring to make a thick sauce. Add sherry, then crawfish. Season to taste. Serve in patty shells.
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CRAWFISH FETTUCINE
1 stick margarine
1 small bell pepper
1 lb crawfish
2 cloves garlic, minced
6 oz jalapeno cheese
Parmesan cheese
2 T. parsley
5 oz. fettucine
1 large onion, chopped
1 rib celery, chopped
3/4 cup cream or whole milk
2 T. flour
Sauté onions, bell pepper, celery in margarine. Add crawfish, garlic, parsley. Cook 15 minutes. Add flour, milk, cheese, stirring while adding, simmer 30 minutes. Season to taste. Add Parmesan cheese.
Boil noodles, drain and add to mixture or serve by spooning sauce on top of noodles.
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DEVILED SHRIMP
1 lb raw shrimp
1 stick margarine
3 T. minced onion
1/2 t. dry mustard
6 T. flour
1 cup milk
1 T. sherry
1 cup bread crumbs
Tony’s Creole seasoning to taste
Sauté onions, add mustard, seasoning, shrimp, and flour, stirring constantly. Add milk and cook until mixture thickens. Remove from heat and add sherry. Pour into greased casserole and cover with bread crumbs. Bake 30 minutes at 350 degrees. Can substitute crawfish for the shrimp.
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FISH COURTBOULLION
8-10 onions
2-3 limbs celery
2-3 cloves garlic
1 can tomato paste
2 cans tomatoes
1/2 bag shrimp boil
Fish
1/2 cup shortening
water as needed
salt
pepper
Sauté onions, garlic, celery in oil. Add tom paste, tomatoes, water. Cook 4 hr. Add shrimp boil
and cook 10 min. Add fish and cook until fish flakes. Serve over rice.
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INDIVIDUAL CRAWFISH PIES
1/4 cup olive oil
1/4 cup chopped celery
2 T. margarine
3/4 cup water
5 green onions, chopped
1/2 cup chopped onion
1 lb crawfish tails
2 T. cornstarch
2 T. parsley
9 individual pie shells
Tony’s seasoning to taste
sauté onions and celery in oil. Add margarine and crayfish tails, cook 10 minutes. Dissolve cornstarch in water, add and cook until thick. Add green onions and parsley. Season and put in pie shells. Bake 350 degrees for 30 minutes. Cool 5 minutes before serving.
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MIDDLE EASTERN MAHI MAHI
1 Tbsp. butter
1cup sliced green onions
1/2 cup sliced green or yellow bell pepper
2 tsp. minced garlic
1 1/2 cups currant jelly
1/4 cup water
1 tsp. ground cinnamon
1 tsp. cumin
1/2 tsp. ground red pepper
1/2 tsp. lemon juice
2 bay leaves
6 mahi mahi steaks1
1 1/2 cups finely chopped tomato
1tsp. paprika
1/2 tsp.seasoned salt
Melt butter in skillet;add green onions and next 9 ingredients and cook 2
minutes.
Remove from heat.
Place fish in a lightly greased 13x9x2-inch baking dish; pour greeen
onion mixture
over fish. Top with chopped tomato,and sprinklewith paprika and seasoned
salt.
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SALMON LOAF
1 1 lb. can salmon
2 eggs, beaten
1 T. parsley
1 small onion, chopped fine
1 cup bread crumbs
1/4 cup milk (may need 2 T. more)
salt and pepper
Flake salmon, add remaining ingredients. Mix well, pack tightly in 4 1/2 x 8 1/2 loaf pan.
Bake 350 degrees for 45 minutes.
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SHRIMP JAMBALAYA
2 cup raw rice
1 1/2 lb raw shrimp
1 bell pepper
1 1/2 stick margarine
6 green onions
1 small onion, chopped
1 can cream of mushroom soup
1 can French onion soup
1 can Rotel tomatoes
salt and pepper, or Tony’s Creole seasoning
parsley
Sauté onion and pepper. Mix in all other ingredients. Place in a greased casserole and cover. Bake 350 degrees for 1 hr 15 min.
Makes a lot - I usually half the recipe.
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SHRIMP / WHITE SAUCE / SPAGHETTI
Make a medium white sauce and add chopped green onion and parsley to it:
2 Tablespoons butter or margarine
3 Tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
I would double that recipe; then add a dash or two of Worcestershire sauce, probably 3/4 cup chopped green onion and 3/4 cup chopped parsley after the white sauce has thickened. Then add the shrimp (after preparing as follows) and about a tablespoon white wine. Once the white sauce has thickened and I have added the parsley, green onion, and shrimp, I never let it really even simmer - just hold it warm for a bit to mellow the tastes together. (I usually cook it in a cast iron Dutch oven and watch it at this point so as not to overcook the shrimp. Can just turn off the electric burner and let it set covered.) Serve over angel hair pasta.
SHRIMP: Use about 1 1/2 cups of peeled uncooked shrimp. Melt about 1/2 stick of margarine in a skillet, add shrimp and while sautéing them, season with Tony's Creole Seasoning and garlic powder . Cook until barely done. Spoon shrimp into the above sauce, leaving behind some of the liquid if it seems to be too much to add to the white sauce.
Note: That seems like a lot of parsley and green onion, but I do use a lot. Most of the time I end up adding all or nearly all of the liquid from the skillet where I prepared the shrimp. I get a much better product by doing the white sauce separate from the shrimp, rather than starting out with the shrimp in skillet and keeping adding to it. If the sauce is too thick, just dilute with a little milk to get the consistency desired. This is a good dish - I have been making it for more than 35 years.
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TROUT MARGUERY
6 green onions
3 T. oil
3-4lbs. fish
20 shrimp
2 egg yolks
1 cup margarine, melted
1/2 lemon
1/2 cup mushrooms
salt, pepper, paprika
Chop onion fine, cook in oil. Put fish in pan and bake. When done, serve with sauce:
Take 2 well beaten egg yolks and drip a cup of melted margarine into them, stirring until
it thickens. When thick, add juice of 1/2 lemon, salt, pepper, paprika. Add shrimp and
mushrooms, then oil and onions in which fish was cooked . Heat in double boiler. If sauce
is not thick enough, add a little flour.
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TUNA CAKES
12 1/2 oz chunk light tuna, drained
1 1/4 cups seasoned bread crumbs
3/4 cup shredded cheddar cheese
1/4 cup mayonnaise
2 T. oil
1 egg
1/3 cup ranch salad dressing
1/2 cup chopped onion
1/4 cup chopped red or green bell pepper
Set aside 3/4 cup of the bread crumbs. Combine all ingredients except oil. Form eight patties, coating each with reserved crumbs. Heat oil in non-stick pan and cook patties until brown on each side.
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