How To make Catfish In Oyster Andouille Butter
6 ea 5-8 oz catfish fillets
3/4 c Vegetable oil
1 c Eggwash (1 egg, 1/2 cup
Water, 1/2 cup milk) 1/2 c Unseasoned flour
1/4 c Julienned andouille sausage
1 ts Garlic
1/2 c Sliced mushrooms
1/2 c Chopped green onions
24 ea Fresh shucked oysters
1/2 c Dry white wine
1 1/2 c Heavy whipping cream
Salt and white pepper to Taste 4 sl Cold butter
In a ten inch heavy bottom saute pan, heat oil over medium high heat. Blend eggwash to ensure that egg, milk and water are well mixed. Dip catfish fillets into eggwash and then into flour, coating evenly on all sides. Saute fish, three fillets at a time, until golden brown, approximately three to five minutes on each side. Once cooked, remove and keep warm. In the same saute pan, add andouille, garlic, mushrooms and green onions and saute until vegetables are wilted, approximately three to five minutes. Add oysters and saute until their edges are curly. Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened. Season to taste using salt and white pepper. Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated. The butter will finish the sauce to a nice sheen. Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet. Garnish with four cooked oysters per serving.
How To make Catfish In Oyster Andouille Butter's Videos
Cajun Dirty Rice
Cajun Dirty Rice
Cajun Dirty Rice Ingredients
1 lb Italian Sausage
¼ cup W sauce
1 small Green Bell Pepper, diced
1 small Red Bell Pepper, diced
1 medium Sweet Onion, diced
1 rib Celery, diced
4 cloves Garlic, minced
Salt & Pepper, to taste
1 ½ cups Long Grain Rice
5 cups Low Sodium Chicken Stock
2 Tbsp Creole Kick
2 Bay Leaves
¼ cup chopped Parsley or Cilantro
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Pan Grilled Fish with Lemon Butter Sauce | Healthy Seafood Recipe
Sea Food Recipe | Pan Grilled Fish in Butter Lemon Sauce | Grilled Fish Recipe
This Easy Lemon Butter Fish is fabulous with any tender, mild flavored white fish.
Ingredients:
• Pangasius fillet
• Butter
• Lemon Juice
• White Flour
• Garlic
• Pepper powder
• Shallots
• Parsley
• Salt
Dragon Chicken Recipe ????????
#seafoodrecipe, #grillfishrecipe #grillfishwith butterlemon #butterlemonsauce #fishrecipe
Quail / Covey Rise | A Taste of Louisiana with Chef John Folse & Company (2010)
Chef Folse prepares a Roasted Quail smothered in a Fig & Garlic Sauce.Then it's off to Covey Rise Hunting & Lodging where he prepares a Pan Fried Quail, bathed in a savory cream sauce. Chef Folse completes this feast with an Oyster-Stuffed and Roasted Quail.
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from October 7, 2010, Chef John Folse visits Covey Rise Hunting and Fishing Preserve in Husser, Louisiana. He meets with Jimbo Geisler III, the owner, and discusses bird hunting. In the studio kitchen, he cooks Roasted Quail with Fig & Garlic Sauce and continues to talk with Geisler about his inspiration for the preserve. Back at Covey Rise, Chef Folse prepares Pan Fried Quail with Savory Cream Sauce with Darren Burns, the chef and guide at Covey Rise. Back in the studio kitchen, he cooks Oyster & Andouille Stuffed Quail and talks about Quail Gumbo with his friends Bill Oliver and Carolyn Oliver. Judy Whitney-Davis entertains the audience with live music throughout the show.
5 Mega SANDWICHES in One Day!! ???????? Best NEW ORLEANS PO'BOYS You Have To Try!!
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NEW ORLEANS - One of the the best New Orleans foods to eat for a quick meal is a po’ boy, one of the signature style sandwiches in New Orleans Louisiana. Before going to New Orleans, I thought a po’ boy (or poor boy, po’boy) was a fried shrimp sandwich New Orleans, but I learned it’s not only shrimp, but you could have deli meats, roast beef, oyster, grilled shrimp, or even cheese and turkey. There are many types of po’ boys and in this ultimate Po’ Boy tour we’ll be eating at five places and trying five different types of po’ boys.
Thanks to Derek Robinson, my brother in law for featuring in this video. He roasts amazing coffee:
Here are the po' boys:
1. Guy's Po-Boys ( Price - around $13 per po-boy - We started off at Guy's Po-Boys and I think it’s one of the best places in all of New Orleans for po’boys. We tried both the grilled shrimp, fried shrimp, and the fried catfish. They were all three spectacular, though I think the best was the grilled shrimp.
2. Domilise's Po-Boy & Bar ( - Shrimp po’ boy - $15 - One of the oldest and most historical places to eat at sandwich in New Orleans in Domilise's Po-Boy & Bar. I tried the fried shrimp and the roast beef, both of which were delicious. So much character at this neighborhood favorite.
3. R & O Restaurant and Catering ( - Roast beef po’ boy - $10.30 - Next up on this po’boy tour in New Orleans, we went to R & O Restaurant and Catering specifically for their famous roast beef poor boy. It was huge and loaded with roast beef, and totally unique sandwich eating experience.
4. Liuzza's by the Track ( - BBQ shrimp po’ boy - $15.95 - Next we tried Liuzza's by the Track for their New Orleans grilled shrimp po’boy. I wasn’t sure exactly how to eat it, but it was tasty and that was an extremely addictive sauce.
5. Parkway Bakery & Tavern ( - Oyster po’ boy - $18.49 - Finally to complete this New Orleans food tour, we tried the oyster po’boy from Parkway Bakery & Tavern, which is one of the most famous restaurants in New Orleans. The oysters were tasty, especially with a lot of Louisiana hot sauce.
And that completes this iconic tour of the best Po’ boys in New Orleans!
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How to make JAMBALAYA
JAMBALAYA
Spice mix:
* 1 tablespoon onion powder
* 1 tablespoon garlic powder
* 2 teaspoon salt
* 1tablespoon paprika
* 1 teaspoon cayenne pepper/chili pepper
Meats
* 2 chicken breasts (season with 1 teaspoon spice mix)
* ½ pounds shrimp (season with 1 teaspoon spice mix)
* 4 medium hot dogs or sausages(I used chicken hotdogs)
Veggies
* 1 small onions
* 3 garlic cloves
* 4 tomatoes
* 1 hot chili pepper
* 1 small red bell pepper
* 110g tomato paste
* 5 spring onions
* 3 ½ cup raw rice (long grain)
* 2 cups chicken stock
* 2 cups water
* 1 teaspoon salt
* ½ teaspoon thyme
* 1 tablespoon spice mix
* 1 chicken seasoning cube
Pots available here:
Shrimp and Andouille Cheesecake Appetizer
Emeril Lagasse is one of the preeminent young chefs in New Orleans. Hes one of maybe twenty chefs across the country who show up regularly in the food press as well as prestigious national culinary events. John Mariani in Esquire named Emerils the Restaurant of the Year in 1990. The renovated warehouse offers some of the most exciting food in the city. He leads off with a knockout appetizer Shrimp and Andouille Cheesecake.