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 [...]
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 [...]
CREOLE SHRIMP & POTATO CHOWDER Ingredients 1 lb (450 g) large uncooked shell-on Gulf shrimp (21-25 per lb) 1 tbsp (15 mL) vegetable oil 2 bottles (8 oz/250 mL each) clam juice 2 cups (500 mL) chicken [...]
REDFISH GUMBO Ingredients 1 lb Redfish fillets 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 chopped onion 2 med cloves garlic, finely chopped 2 tbs vegetable oil 2 cups chicken broth One 14-1/2 oz can [...]
TURKEY AND SAUSAGE GUMBO Ingredients Leftover turkey 1 lb. smoked sausage 1/2 cup oil 1/2 cup flour 1 cup chopped onions 1 clove garlic Chopped onion tops and parsley Directions Salt and pepper to taste Remove meat from [...]
CAJUN CHAFING SHRIMP Ingredients 6 cloves garlic, finely chopped 1/2 cup olive oil 1 cup melted butter or margarine 1/2 cup hickory-flavored barbecue sauce 1 cup chili sauce 1/4 cup Worcestershire sauce 1/4 cup lemon juice 2 lemons, [...]
CAJUN SAUSAGE SOUP Ingredients 2 lb smoked sausage, sliced 2 cups carrots, sliced 1 cup celery, diced 4 cups potatoes, peeled and cubed 1 tbs brown sugar One 28 oz can tomatoes, de-seeded, chopped, and drained 2 tbs [...]
CATFISH GUMBO Ingredients 1 lb catfish fillets 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 chopped onion 2 med cloves garlic, finely chopped 2 tbs vegetable oil 2 cups chicken broth One 14-1/2 oz can whole [...]
CRAWFISH POTATO SOUP This weekend was wives weekend up at the north forty so me and a couple of buddies spent some of the weekend fishing and decided to round up some crawfish to top off the day. [...]
SAVORY DUCK STEW Slow-cooking is the secret to turning lean game birds into a delicious, hearty dinner By Scott Leysath Thirty years after giving my first seminar on wild game preparation, I am still mystified by the [...]
