FILLET OF FLOUNDER WITH CRABMEAT DRESSING AND A SAFFRON VELOUTE' Prep time 1 hour Cook time 30 mins Total time 1 hour 30 mins Recipe by: George Graham Serves: 4 Ingredients Velouté Sauce 2 cups light chicken [...]
BBQ LOUISIANA SHRIMP AND ROASTED CORN GRITS BBQ Louisiana Shrimp and Roasted Corn Grits Prep time 45 mins Cook time 90 mins Total time 2 hours 15 mins The classic Louisiana barbecue shrimp is not really [...]
LOUISIANA SHRIMP CREOLE Recipe by Adapted from Chef Paul Prudhomme Prep Time 45 min Cook Time 90 min Total Time 2 hours and 15 min Serves 6 Ingredients 3 pounds jumbo (8/10 count) shrimp, shell and head on [...]
CRAB CLAW SENSATION Recipe by George Graham Prep Time 15 min Total Time 15 min Serves 4 - 6 Ingredients 1 pound cracked blue crab claws 1 cup Hanley’s Sensation salad dressing 1 teaspoon Acadiana Table Cajun Seasoning [...]
GARLIC SHRIMP CROSTINI Recipe by George Graham Prep Time 30 min Cook Time 20 min Total Time 50 min Serves 4 Ingredients 12 baguette slices (about ½" thick) ¼ cup extra virgin olive oil Kosher salt 1 stick [...]
CATFISH CREOLE Recipe by George Graham Prep Time 5 min Cook Time 45 min Total Time 50 min Serves 4 Ingredients 4 tablespoons vegetable oil 4 tablespoons all-purpose flour ¾ cup (half of a 4.2-ounce container) C’est Tout [...]
ROX'S ROUX (DARK CAJUN ROUX) Recipe by George Graham Prep Time 1 min Cook Time 1 hour Total Time 1 hour 1 min Serves 3 cups Ingredients 3 cups all-purpose flour 3 cups oil, such as vegetable oil [...]
SHRIMP BOULETTES Ingredients 1 pound (150 – 250-count) raw, peeled Louisiana shrimp 2 tablespoons vegetable oil 1 cup diced yellow onion ½ cup diced celery ½ cup diced green bell pepper ½ cup chopped flat-leaf parsley 1 tablespoon [...]
REDFISH COURTBOUILLON Prep Time 30 mins Cook Time 105 mins TOTAL TIME 2 hours 15 mins Recipe by: George Graham Serves: 6 to 8 Ingredients • 4 pounds redfish fillets • Kosher salt and freshly ground black pepper [...]
WHOLE FLOUNDER STUFFED WITH LOUISIANA SHRIMP Prep Time 45 mins Cook Time 45 mins Total Time 1 hour 30 mins Recipe by: George Graham Serves: 2 Ingredients 2 (2-pound) whole flounders, cleaned with a large pocket cut [...]
