FIRE-ROASTED RED PEPPER PIMENTO CHEESE Prep time 30 mins Cook time 5 mins Total time 35 mins Recipe by: George Graham Serves: 4 to 6 Ingredients Pimento Cheese 1 large red bell pepper 1 ½ cups Creole [...]
SHRIMP AND ARTICHOKE SAUTÉ Prep time 45 mins Cook time 20 mins Total time 1 hour 5 mins Recipe by: George Graham Serves: 4 Ingredients 2 cups all-purpose flour 1 tablespoon granulated garlic 1 tablespoon paprika 2 dozen jumbo (16/20 count) Gulf shrimp, peeled, deveined, and butterflied 1 stick (8 tablespoons) unsalted [...]
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 [...]
CREOLE JERK CHICKEN AND TROPICAL SALSA WITH PEAS AND GRITS Prep time 90 mins Cook time 40 mins Total time 2 hours 10 mins Recipe by: George Graham Serves: 6 Ingredients Tropical Salsa 1 ripe papaya, seeded [...]
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 [...]
CAJUN BOUDIN This is a basic recipe and simply a starting point for exploring boudin. The key to boudin is the balance of ingredients: meat to liver, rice to meat mixture and overall spice profile. You must experiment [...]
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 [...]
CAJUN COWBOYS Ingredients 1 cup shortening 1 cup brown sugar 3/4 cup white sugar 1/4 cup local honey 2 eggs 2 cups flour 1/2 tsp baking powder 1 tsp salt 2 cups rolled oats 1 tsp vanilla One [...]
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 [...]
