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.



Cajun Shrimp And Sausage Vegetable Skillet


Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies.  This makes a great low carb meal and is also great for meal prep!

  • 1 pound large shrimp, peeled and deveined
  • 14 ounce pork or chicken sausage, sliced
  • 2 medium sized zucchini, sliced
  • 2 medium sized yellow squash, sliced
  • ½ bunch asparagus, sliced into thirds
  • 2 red bell pepper, chopped into chunks
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons Cajun Seasoning


  • In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
  • Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
  • Garnish with fresh parsley if desired and serve immediately.


Chicken Jambalaya

  • 1 chicken, cut up
  • 2/3 cup flour
  • 1 tbs chili powder
  • 1 tbs salt plus 1 tsp salt
  • 1/3 cup oil
  • 1 onion, chopped
  • 2/3 cup rice
  • 1 tsp garlic powder
  • 1 can whole tomatoes
  • 1/4 cup water
  • 1/4 tsp red pepper

In shallow dish mix together flour, chili powder and 1 tbs salt. Add chicken, dredge to coat. In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning about 10 minutes or until brown on all sides. Remove chicken and drain. Remove all but 1 tablespoon oil. Add onion, rice, and garlic. Stir fry 4 minutes or until golden brown. Add tomatoes, water, red pepper and 1 tsp salt. Mix well. Heat until mixture boils. Return chicken to pot. Make sure mixture covers chicken. Cover and bake in 350F oven for 1 hour, until fork can be inserted in chicken with ease.


Easy Cajun Jambalaya



  • 1 tbsp. olive oil
  • 1 Onion, finely chopped
  • 2 bell peppers, chopped
  • 1 lb. boneless skinless chicken breasts, cubed
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 6 oz. andouille sausage, sliced
  • 2 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 cups low-sodium chicken stock
  • 1 (15-oz.) can crushed tomatoes
  • 1 cup long grain rice
  • 2 tsp. Old Bay seasoning
  • 1 lb. shrimp, peeled and deveined
  • 2 green onions, thinly sliced


  1. In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper.
  2. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano.
  3. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
  4. Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
  5. Add the shrimp to the pot and cook until the shrimp is pink and cooked through, three to five minutes.

Frog Leg Sauce Piquante



  • 2 tablespoons canola oil

  • 4 pairs large frog legs

  • 2 tablespoons all-purpose flour

  • 1 cup diced onion

  • ¼ cup diced green bell pepper

  • ¼ cup diced celery

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • ¼ to ½ teaspoon cayenne pepper

  • 1 (28-ounce) can crushed tomatoes, with liquid

  • 2 cups seafood stock

  • 1 teaspoon hot sauce

  • ½ teaspoon dried thyme

  • 1 fresh bay leaf

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon fresh lemon juice

  • Hot cooked rice

  • Garnish: chopped fresh parsley


1. In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.

2. Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes.

3. Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet; cook until wilted, 3 to 4 minutes.

4. Add tomato, stock, ?hot sauce, thyme, and ?bay leaf. When mixture begins ?to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally.

5. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice. Garnish with parsley.   YUM YUM

Cajun Rice and Black-eyed Peas


  • One 16 ounce can black-eyed peas, drained

  • One 10-ounce can rotel tomatoes, drained

  • 3 cups rice, cooked

  • 1/2 teaspoon garlic salt

  • 2 tablespoons olive oil

  • 1/2 cup onion, minced

  • 1/2 cup bell pepper, minced

  • 1 teaspoon garlic, minced

  • 1/2 cup green onions, thinly

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Sauté 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8 inch Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.



Cajun Rice Dressing #2


  • 1-1/2 lb ground meat

  • 1/2 cup chopped bell pepper

  • 1 tsp cayenne pepper

  • 1-1/2 cup raw rice

  • 1 can cream of mushroom soup

  • 1 can of French onion soup

  • 2 stalks chopped celery

  • 1/2 cups chopped parsley

  • 1/2 cup onion tops

Mix all ingredients and pour into 12x9x2 inch pan – raw. Seal tight with foil. Place in preheated oven at 400F for one hour.



  • 1 (1-pound) package  Blackeye Peas
  • 2 tablespoons vegetable oil
  • 1 pound pickled pork, cubed to ½ inch
  • 1 large onion, chopped
  • 1 large green bell pepper
  • 3 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 10 cups lightly salted water or chicken broth
  • 2 bay leaves
  • Salt, pepper and/or hot sauce, to taste
  • Hot cooked rice
  • Hot buttered French bread
  • 1 bunch green onions, sliced


  1. Rinse and sort peas.
  2. Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil.
  3. Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally.
  4. If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste.
  5. Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.


Oyster Pie With Buttermilk Biscuits


For the Biscuits

  • 3 cups (13 1/2 oz.) all-purpose flour, plus more for dusting

  • 2 tsp. baking powder

  • 1 1/2 tsp. kosher salt

  • 1/4 tsp. baking soda

  • 3 sticks chilled unsalted butter, cut into 1/2-inch cubes

  • 1 1/4 cups buttermilk, chilled

For the Oyster Filling

  • 2 tbsp. olive oil

  • 10 oz. smoked country ham, finely diced

  • 2 stalks celery, finely chopped

  • 2 bulbs fennel, finely chopped

  • 1 large yellow onion, finely chopped

  • Kosher salt and freshly ground black pepper

  • 4 cloves garlic, finely chopped

  • 1 cup (4 1/2 oz.) all-purpose flour

  • 4 cups whole milk

  • 2 bunches Swiss chard, or spinach leaves, stems removed, roughly chopped

  • 7 oz. shucked oysters (2 dozen)

  • 1/2 cup finely chopped chives

  • 1/4 cup absinthe or Pernod

  • 1 tbsp. finely chopped flat-leaf parsley


Make the biscuits: In a large bowl, whisk the flour with the baking powder, salt, and baking soda until evenly combined. Add the butter and, using your fingers, rub the butter with the flour until pea-size crumbles form. Add the buttermilk and stir until a dough forms. Scrape the dough onto a lightly floured work surface and knead until it forms a ball. Using a rolling pin, flatten the dough until 3/4 inch thick, and then fold in thirds like a letter. Repeat rolling and folding twice more, and then flatten the dough until 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out biscuits, rerolling scraps as needed, to get 20 total. Place the biscuits on a baking sheet and freeze until ready to use, up to 1 week.

Make the oyster filling: Heat the oven to 450°. In a large saucepan, heat the olive oil over medium-high. Add the ham and cook, stirring, until browned and crisp, 6 to 8 minutes. Stir in the celery, fennel, and onion. Season with salt and pepper and cook, stirring, until the vegetables soften, about 8 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, until lightly toasted, about 2 minutes. Slowly pour the milk into the pan and stir until it comes to a boil. Add the Swiss chard, reduce the heat to medium, and cook, stirring, until the Swiss chard wilts down, about 8 minutes.

Remove the pan from the heat and stir in the oysters, chives, absinthe, and parsley. Season with salt and pepper and divide the oyster filling between two 1 1/2-qt. oval baking dishes. Arrange the biscuits evenly over the filling in both dishes and place the dishes on a foil-lined baking sheet.

Bake the oyster pies until the fillings are bubbling in the center and the biscuits are golden brown, about 1 hour. Transfer the pies to a rack and let cool for 10 minutes before serving.



Cajun Cabbage Jambalaya

2 lb lean ground chuck

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell pepper

2 cloves chopped garlic

2 quarts shredded cabbage

Two 10 oz cans diced tomatoes and green chili peppers

3 beef bouillon cubes

2 tbs vegetable oil

1/2 cup water

Put oil in a heavy 5 quart pot. Add ground meat and stir until brown. Add bouillon cubes, onions, celery, garlic and bell pepper. Stir and cook for about 15 minutes. Add tomatoes, undrained and water. Cook for a few minutes then stir in cabbage. Lower fire to medium and cook stirring often. Put lid on pot and cook until cabbage is crisp tender. If mixture is too dry add a little hot water and adjust seasonings. Add cooked rice until mixture is moist.