Cajun Spinach and Artichoke Dip

  • 1 (9.5 oz) package of Frozen Creamed Spinach
  • 1 (2″) square Jalapeno Monterey Jack Cheese
  • 1 (2″) square of Swiss Cheese (or 2 slices)
  • 1 rounded tablespoon of Mayonnaise
  • 3 to 4 Artichoke Hearts (canned)

Heat spinach per package instructions. Put cheeses and artichoke hearts in a food processor and blend to digestible size. Combine with heated spinach and reheat until cheese is liquid. Serve with restaurant style tortilla chips.

Crawfish Chowder

  • 1/4 cup Butter
  • 1/2 bunch Green Onions (chopped)
  • 1/2 cup Butter
  • 2 lbs Crawfish Tails (Louisiana)
  • 2 cans Cream of Potato Soup
  • 1 can Corn drained (shoe pet or summer crisp)
  • 4 oz. Heavy Cream
  • 2 cups Heavy Cream
  • 1/2 teaspoon Cayenne or to taste.

Saute green onions in 1/4 cup butter. Remove form pan and set aside. Melt 1/2 cup butter and saute crawfish. Set Aside. In a large pot, add soups, corn, cream cheese. I also add the juice from the sautéed crawfish. Bring to slow boil. Stir in heavy cream and cayenne. Add onions and tails. Bring to slow boil and simmer for 5 minutes.

Crabmeat or Shrimp Mold

  • 1/2 lb crabmeat or boiled shrimp
  • 1 cup of mayonnaise
  • 1 can tomato soup
  • 1- 8oz package of cream cheese
  • 1 tsp. lemon juice
  • 1 cup minced onion
  • 1 cup minced celery
  • 1 clove minced garlic
  • 1 1/2 packaged unflavored gelatin
  • 1/4 cup water
  • 1/8 tsp. each – salt, black pepper, cayenne pepper

Sprinkle lemon juice over crabmeat or shrimp. Put gelatin in 1/4 cup of cold water and dissolve. Heat soup to boiling point and stir in gelatin. Combine ingredients except for crabmeat and blend until smooth. Fold in crabmeat or shrimp and pour into greased mold. Serve with Waverly Wafers, Ritz Crackers or Captain’s Wafers.

Shrimp Creole

  • 2 1/2 lbs. cleaned and deveined medium shrimp
  • 4 tbsp. cooking oil
  • 1/3 cup flour
  • 1- 15oz can tomato sauce with tomato pieces
  • 3/4 cup chopped onion
  • 1/2 cup of chopped bell (green) pepper
  • 1/2 cup of chopped celery
  • 1 clove of minced garlic
  • 1/2 tsp thyme
  • 1 bay leaf
  • 2 tbsp. chopped parsley
  • 2 tsp sugar
  • 1 1/2 cups hot water
  • salt and pepper to taste (start with 1/8 tsp white and cayenne peppers & 1/4 tsp salt and black pepper)

Saute shrimp in oil in a large skillet for five minutes or until pink. Remove shrimp from pan, add flour to oil and brown lightly (add water if necessary); add chopped seasoning and saute. Add tomato sauce, water, thyme, bay leaf, sugar, garlic, salt and pepper. Stir well and simmer in covered pan for 20 minutes, stirring occasionally. Add shrimp and cook until tender; add parsley just before serving. This may be made several hours early and reheated at serving time. Serve over hot rice. Serves six. Avoid using microwave at full power to reheat as it makes shrimp tough. Use stove or 1/2 microwave power to reheat seafood. Also, good with sausage and or chicken in lieu of shrimp.

Crawfish or Shrimp Etoufee

  • 1 large bell (green) pepper, chopped
  • 1 large onion, chopped
  • 2 sticks of celery, chopped
  • 1 stick of butter
  • 1lb. peeled crawfish or shrimp tails
  • flour
  • clam juice
  • special spice – batch consists fo 2 tsp salt, 2 tsp cayenne, 1 tsp white pepper, 1 tsp black pepper, 1tsp. dried basil, 1/2 tsp dried thyme

In an iron pot or skillet, melt butter, add chopped vegetables and let simmer until very brown (about 30 minutes) stirring occasionally. Dust with about 1 1/2 tablespoons of flour, let brown a little longer; add crawfish or shrimp, season with spice to taste (about 1 1/4 tsp). Add just enough clam juice to cover, Simmer for about another 15 minutes. Serve over rice.

Barbecue Shrimp

  • 5 pounds Shrimp with heads
  • 1- 1/4lb Butter
  • 1 tablespoon Chili Powder
  • 2 teaspoons Oregano
  • 2 teaspoons Paprika
  • 3 tablespoons Lemon Juice
  • 1 tablespoon Black Pepper
  • 3 tablespoons Worcestershire Sauce
  • 1 teaspoon Salt
  • 1/2 cup Olive Oil
  • 1/2 cup White Wine

Melt butter and add all ingredients in sauce pan. DO NOT BOIL. Place shrimp in shallow baking dishes. Pour heated sauce over the shrimp making sure all shrimp are covered. Put dishes in refrigerator and marinate for two hours turning (stirring) shrimp every half hour. Preheat over to 325 degrees. Place baking dishes in oven and bake for 30 minutes. Turn (stir) shrimp often to prevent burning. Add salt and pepper to taste if necessary. Serve with plenty of hot french bread for dipping. Note: Vegetables for all recipes may put the food processors for use.