Recipes
Cajun Sausage Bread
2 loaves of frozen bread dough
1 lb Jimmy Dean pork sausage
1 egg
1 cup of Mozzarella cheese
Allow bread dough to rise overnight. Brown sausage and drain grease. Mix sausage, egg, and Mozzarella cheese. Roll out bread dough and place mixture on top of bread dough. Fold bread dough over and pinch closed. Turn pinch side down and bake 30 minutes at 325 degrees or until golden brown.
Crab Mornay
1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint half and half
1/2 pound grated Swiss cheese
1-tablespoon sherry wine
Red pepper to taste
1 pound crab meat
Melt butter in heavy pot and sauté onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crabmeat. This may be served in a chafing dish with Melba toast or in Pastry shells.
Redfish on the Half Shell
Redfish filets with scale side on Tablespoon mince garlic
1 stick of butter
1 lemon
Mix butter, garlic, and lemon juice in saucepan. Pour over filets and cook on grill for 15-20 minutes. Season with Tony’s and lemon pepper seasoning.
Shrimp Fettuccine
1 onion,chopped
1 bell pepper, chopped
2 sticks butter
1 can cream of mushroom soup
1 cup half &half
2 tablespoons flour
1 teaspoon salt
1 pound package of Kraft Jalapeno cheese
2 pounds shrimp
1 8oz pack of broad egg noodles (cooked)
In a large saucepan, sauté onion and bell pepper in 1 stick butter. Add mushroom soup. Cook on medium heat for 10 minutes. In a large Pyrex bowl of measuring cup, combine 1 stick butter, half&half, flour, and salt, microwave on high for 2 minutes. Remove and stir. Microwave 2 more minutes then add cheese. Let cheese melt and stir. Combine cheese mixture with onion mixture. Add shrimp. Cook on medium heat for 20 minutes add noodles. Stir and serve.
Serves 8.
Trout Menuire
Flour
Worcestershire Sauce Lemon
Tony’s Seasoning
Lemon & Pepper Seasoning
Trout Filets
Olive Oil
Dredge Trout filets in flour. Cover bottom of nonstick fry pan with olive oil and heat on high. Cook filets for 1 and 1⁄2 minutes and turn over. Squeeze lemon, and pour Worcestershire sauce on top of filets. Season with Tony’s and Lemon &Pepper seasoning and let cook for 1 and 1/2 minutes. Serve hot.
Smoked Redfish Dip
Red Fish fillets
1 onion
1 jar jalapeno peppers pickled
1 stack celery
1 tomato
Tony's seasoning
Lemon & pepper seasoning
1 jar mayo
Season fillets with Tony's and Lemon and Pepper seasonings.
Smoke for 4 hours at 250 degrees.
Remove fillets and crumble into small pieces.
Chop fine, 1/4 onion, 1/2 stalk celery, 1 tomato and jalapeno slices to taste.Mix two cups redfish with chopped seasonings.Add 1/2 cup mayo and stir.
The remainder of redfish can be vacuumed packed and frozen for a later date.
Duck Gumbo
4 ducks
3 onions
1 stalk of celery
1/2 cup flour
1/2 cup vegetable oil
1 lbs smoked sausage (deer if available)
Tony's Creole Seasoning
Combined ducks, 2 stems celery, 1 onion, boil for three hours until ducks tender enough to de-bone. Make roux by combining flour Andouille, stir until brown.
Chop 2 onions, 2 stalks of celery, add into roux.
Chop smoke sausage into pieces, add to roux.Take ducks from liquid and keep for stock. Add stock and de-boned duck to roux mixture. cook over medium fire for 1 hour.
Season with Tony's Creole Seasoning to taste. Add water if needed for desired textured
Serve with rice and potato salad.
Seafood Gumbo
2 onions
2 stalk of celery
1/2 cup flour
1/2 cup vegetable oil
1 lbs smoked sausage
1 lbs cut okra
1 lbs of crabmeat
1 lbs of shrimp
Tony's Creole Seasoning
6 small gumbo crabs if available (whole crab and shell cleaned)
Make roux combing oil and flour and stirring until brown.Add onion, okra, celery, sausage.
Cook over medium heat until vegetables turn clear.
Add water or seafood stock.Cook for 30 minutes.
Add shrimp & crab, cook for another 30 minutes and season with Tony's to taste. Serve over rice.
Redfish Ryan
Prep Time: 1 hour
Yields: 6 Servings
Comment:
Captain Ryan Lamberts of Cajun Fishing Adventures in Buras, Louisianais not only well known for delivering sports fishermen to the catch, but is also quite a cook. This recipe emerged from his need to make use of a great day’s catch of redfish. You are welcome to substitute red snapper, speckled trout or flounder in this recipe.
Ingredients:
6 (6–8 ounce) redfish fillets, skinned and cleaned
¼ pound butter
1 cup minced onions
1 cup minced bell peppers
¼ cup chopped garlic
1 cup chopped green onions, divided
1 pound (70–90 ounce) shrimp, peeled and deveined, divided
1 pound crabmeat, picked and divided
2 tbsps lemon juice, divided
4 slices white bread, cut into 1-inch cubes
Slap Ya Mama® Cajun seasoning to taste
1 cup seasoned Italian bread crumbs
6 slices Creole tomato
6 slices lemon
¼ cup olive oil
¼ cup melted butter
2 cups half and half
Method:
Preheat oven to 350°F. Rinse fillets well, pat dry with paper towels and place on a large baking sheet. Set aside. In a large sauté pan, melt butter over medium-high heat. Add onions, bell peppers and minced garlic and sauté 2–3 minutes or until vegetables are wilted. Add ½ cup of green onions and sauté until wilted. Add half of shrimp and crabmeat and sauté until shrimp are pink and curled. Add 1 tablespoon of lemon juice and cubed white bread and stir to absorb liquid from mixture. Season to taste with Cajun seasoning and add additional Italian bread crumbs to achieve the moist stuffing consistency. Set aside. Season redfish fillets lightly with Cajun seasoning. Place an equal portion of stuffing over 3 fillets and cover with the other fillets to create a sandwich effect. Place 2 slices each of tomatoes and lemon over redfish and season lightly with Cajun seasoning. Drizzle each fillet with an equal portion of olive oil. Place in oven and bake 30–40 minutes or until fish cooked thoroughly and stuffing is hot. A thermometer inserted into fillets should register 140°F. To create a sauce, in a sauté pan, heat melted butter over medium-high heat. Add remaining ½ cup of green onions and sauté 2–3 minutes. Add remaining shrimp and crabmeat and cook until shrimp are pink and curled. Add remaining tablespoon of lemon juice and half and half cream then bring to a rolling boil. Reduce to simmer and cook until cream is reduced to 1½ cups and slightly thickened. Season to taste using Cajun seasoning. When ready to serve, cut each stuffed fillet in half to create 6 portions. Place 1 portion in center of a serving plate and top with an equal amount of sauce.
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Fishing & Hunting Trips
The Mississippi River Delta is widely recognized as one of the top fisheries worldwide – both inshore & offshore. “North America’s Largest River”, the Mississippi, which is the drainage for 37% of all North America, feeds the Delta with nutrient-rich freshwater. This creates a massive Louisiana inshore fishing nursery for the base food sources that all of the wildlife need that inhabit the Delta. Since there is an unmatched food source, gamefish of all species gravitate toward the Delta and some even call it home. Our stretch of the Delta represents nearly 14% of all US wetlands.
Tours
The Plaquemines parish portion of the Delta represents 14% of the entire nation’s wetlands in 1 location. This wide variety that makes up a very large estuary is both a full-time home to many animal species and a migratory, or a part-time home to a vast number of other animals. Due to the very rich food source the Delta provides, it cultivates massive numbers & species of birds. Large numbers of wading birds can be found throughout the Delta. Thousands and thousands of many duck species migrate to and through the Delta for a wintertime home. A large number of fur-bearing animals inhabit the Delta with most spending their entire life around the marshes. Deer, coyotes, muskrats, otters, rabbit, raccoons, nutria, pigs and other mammals are a visual bonus when on a tour.
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