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 [...]
BAKED CHICKEN WITH CRAWFISH STUFFING Ingredients One 8-pound baking hen 1/2 pound ground pork 1/2 pound ground beef 1 cup onions, chopped 1 cup red or green bell peppers, chopped 1 clove garlic 1 pound crawfish 1 tablespoon [...]
LASAGNA CUPS Ingredients for the sauce- 2 tablespoons olive oil 1/2 large onion 1/2 pound lean ground beef cooked and drained 1/2 red bell pepper, chopped 1 small zucchini, diced 2 cloves garlic, minced 1-6 oz. can tomato [...]
ARTICHOKE OYSTER SOUP Ingredients 2 Cans Artichoke Hearts 2 Bunches Chopped Green Onions 5 Cloves Crushed Garlic 1 stick Butter (1/4 lb) 2 Cans 14-1/2 oz Chicken Broth 2 cups Whipping Cream 1 Pinch Thyme 1 Pinch Basil [...]
CRAB & SHRIMP MARARONI STEW Ingredients 1 pound shrimp - peeled, deveined, chopped 1 pound crab (rinsed and drained) 4 cups chicken broth 2 can (10 ¾ oz) cream of chicken soup 1 can (10 ¾ oz) [...]
CRAWFISH CEVICHE Ingredients 1 lb. Louisiana Crawfish tailmeat, cooked 1 Tbsp. Lime juice 1 Tbsp. Cilantro, chopped ¾ cup CLAMATO® juice ¼ cup Green olives, sliced 1 cup Cucumber, peeled, seeded, diced 1 Tbsp. Jalapeno pepper, seeded, minced [...]
PORK, GAME & YAM BREAKFAST SAUSAGE During the split of our duck season a few of us from the lodge had the opportunity to do a little deer hunting. Chef John Folse’s cookbook “After the hunt” is one [...]
CAJUN POTATO AND CRAB DELIGHT Ingredients 4 medium potatoes, peeled and cubed 1 small onion, chopped 1/2 teaspoon salt 2 teaspoons Zatarains liquid crab boll 1/3 cup parsley, chopped 1/2 cup green onion tops, chopped 1/8 lb margarine [...]
MARTHA'S POT ROASTED DUCK Many have asked about Martha’s (boys mother) pot roasted duck. Here it is. You should try the award- winning recipe. Enjoy While thumbing through the (September/October) issue of the Ducks Unlimited magazine Kirk [...]
