Cajun Spicy Tortilla Casserole


  • 1 pound ground round

  • 2 cans diced Rotel tomatoes

  • 1 envelope chili seasoning mix

  • 1 can pinto beans (optional)

  • 8-10 flour tortillas

  • 1 cup grated cheddar cheese

  • 1/4 cup celery, chopped

  • 1/2 cup onions, chopped

  • 1/4 cup bell pepper, chopped

Preheat oven to 350F. Brown meat with celery, onions and bell pepper. Add Rotel tomatoes, chil1 seasoning mix, and pinto beans to meat. Layer on 8 x 8 inch Pyrex dish, beginning with four flour tortillas, half of the meat mixture, then half of the cheese. Repeat layers once more. Bake for 30-40 minutes. Allow to cool 10 minutes before serving.


Cajun Seafood Balls


  • 1 lb fresh crabmeat, drained

  • 1/4 lb small shrimp

  • 1/4 lb crawfish

  • 3 med potatoes, cooked and mashed

  • 1 med onion, minced fine

  • 1 clove garlic, minced fine

  • 2 tbs fresh minced parsley

  • 2 tbs fresh minced green onions

  • 1 tbs fresh minced jalapeno pepper

  • 1-1/2 cups plus 1/3 cup sifted all-purpose flour

  • 1 egg beaten

  • 2 to 4 tbs skim milk

  • 2-1/2 tsp salt

  • 1/4 tsp white pepper

  • 2 cups peanut oil

Combine crabmeat, shrimp, crawfish, potatoes, onions, garlic, parsley, green onions and jalapeno peppers. Add 1-1/2 cups flour, mix well. Add egg, milk, salt and pepper, stir until well blended.

Shape into 32 balls using about 2 tbs of mixture for each ball; roll balls in remaining 1/3 flour.

Fry in 2 cups peanut oil at 350F for 5 minutes or until golden brown, drain well.


Favorite French Toast


  • 12 slices white bread

  • 3/4 cup peanut butter

  • 3/4 cup jam

  • 3 eggs beaten

  • 3/4 cup milk

  • 1/4 teaspoon salt

  • 2 tablespoons butter

  • Utensil: Large skillet

Spread six slices bread with peanut butter and six slices with jam. Put slices together to form peanut butter and jam sandwiches. Set aside. Mix together eggs, milk, and salt. Melt butter in a large skillet or on a griddle on medium high heat. Dip sandwiches in egg mixture. Brown both sides..




  • 4 slices of bacon

  • 1 small onion, diced

  • 1/2 red pepper, diced

  • 2 cloves of garlic, minced

  • 2 teaspoons flour

  • 1 cup of diced potatoes (2 yukon gold potatoes worked)

  • 4 cups of fresh corn cut off the cob (this took 7 medium cobs for me)

  • 2 cups of chicken stock

  • 2 1/2 cups milk

  • 1/4 cup cream or half and half

  • 1/2 pound of raw peeled and deveined shrimp

  • 1/3 cup barbecue sauce

  • salt & pepper


Heat a large pot over medium heat. Once hot, add the bacon slices and cook until crispy and golden brown. Remove bacon and let drain on a paper towel. Add onions and peppers to the pot with a sprinkle of salt and pepper and cook for 5 minutes, stirring occasionally. Add garlic and cook for an additional minute. Whisk in the flour, cooking for 1-2 minutes or until flour becomes golden in color and smells a bit nutty. Add chicken stock, potatoes, and corn. Bring to a boil then reduce to a simmer and cook for 10-15 minutes.

While soup is simmering (or before or after or whenever is convenient for you), heat your grill on the highest setting. Season shrimp with salt and pepper, brush with a thin layer or barbecue sauce, then cook for 2-3 minutes per side. Remove from grill and toss with remaining barbecue sauce.

Once soup has slightly thickened and the potatoes have started to break down, stir in milk and cream. Add 1/4 teaspoon of pepper, then season according to your tastes. Serve in bowls topped with the crumbled bacon and shrimp. Store leftovers in the fridge for up to one week.


Speckled Trout Cakes



  • 1 lb trout filet, skinless and boneless, cut into small chunks

  • 1/2 cup red bell pepper, small dice

  • 1/4 cup finely chopped scallions

  • 2 tablespoons minced parsley

  • 1 tablespoon whole grain mustard

  • Zest of one lemon

  • 1/2 lemon (for juice)

  • 1 egg

  • 1 cup panko breadcrumbs

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • Vegetable oil, for shallow frying


Heat oil in a pan to medium.

Mix all of the ingredients in a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done, onto paper towels. Season with salt and squeeze lemon juice on top.




Cajun Sausage and Rice Skillet


  • 2 teaspoons vegetable oil

  • 1 cup pre-sliced mushrooms

  • 1 cup chopped onion

  • 1 tablespoon salt-free Cajun seasoning

  • 8 ounces andouille sausage, sliced

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain rice

  • 4 cups fat-free, less-sodium chicken broth

  • 1 (15-ounce) can kidney beans, drained

  • 1/2 teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, Cajun seasoning, and sausage; sauté 5 minutes. Remove rice from bags; add to pan. Stir in broth and beans. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes or until rice is tender. Stir in salt.


Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce


4 redfish fillets, skin and scales remaining, fully boned

  • Cajun seasoning

  • Olive or any other cooking oil

  • Margarine, softened

  • Crabmeat Sauce, recipe follows

Crabmeat Sauce:

  • 1/2 pound lump crabmeat, picked over for remaining shell pieces

  • 2 sticks unsalted butter

  • 2 small lemons, juiced

  • 2 tablespoons minced garlic

  • 1/2 cup white wine

  • 1/2 teaspoon hot sauce

  • 2 teaspoons commercial bronzing, seafood or Cajun seasoning

  • 1 cup whipping cream

  • 4 tablespoons chopped green onion tops


Heat grill to medium-high.

Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turnover and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only–the skin and scales will make a shell that will keep the fish moist during cooking.

Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.

Crabmeat Sauce:

Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.


Fresh White perch

Every so often Kirk Stansel heads up to his place on Lake Vernon to cut the grass but he comes back (most of time) with pure white perch fellits. I know it’s killing him but he offers me a small bag for Marsha and I to have for dinner. I never turn him down. Here is the way I cook them.

I roll them in some seasoned flour and pan fry them in a medium hot skillet and browned butter. Don’t need anything else……. We maybe a glass of red. Marsha likes to make a salad of some kind but that takes too long. It’s time to eat.

Fresh White perch

  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 8 ounces fresh perch filets
  • 2 tablespoons butter
  • 1 lemon, cut in half

Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and eat

Yum Yum Yum


Redfish Jambalaya


  • 8 oz. Redfish fillet

  • ½ pound of favorite smoked sausage cut in small pieces

  • 4 yellow onions, chopped

  • 2 cloves garlic, chopped

  • 1/2 bell pepper, chopped

  • 1 stalk celery, chopped

  • 1/2 lb. margarine

  • One 10 oz. can ro-tel brand tomatoes (if available)

  • 4 oz. fresh mushrooms

  • salt and pepper to taste

Put all ingredients except redfish and smoked sausage into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add redfish and sausage and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.



Crispy Fried Redfish



  • 4 redfish or trout fillets (6 to 8 ounces each)
  • Blacken fish rub
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/4 cup water
  • 1/3 cup vegetable oil


  • Season the fish with 1 tablespoon of the rub. Combine the flour with 2 teaspoons of the rub in a shallow bowl. Mix together the egg, water, and the remaining 1 teaspoon rub in another bowl. Dredge the fish, first in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess.
  • Heat the oil over medium heat in a large nonstick skillet. Panfry the fish for 4 to 5 minutes on each side.
  • Drain on paper towels and serve immediately.