How To make Franks Place(Crawfish 'Etouff'Ee)
1/4 c Butter or margarine
1 c Tomatoes, chopped
3 tb Flour, all-purpose
2 c Crayfish meat
1 1/2 c Onions, minced
1/4 c Parsley, chopped
1/2 c Green onion
1 t Salt
1/2 c Celery, chopped
1/2 ts Black pepper
2 Garlic cloves, minced
1/2 ts Pepper, cayenne
1 t Tomato paste
2 c Rice, hot cooked
2 c Fish stock (from heads and
Tails of fish or crawfish)
1. Melt Butter in alrge saucepan over low heat; remove
from heat and stir in flur until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes. 4. Add Tomato paste to fish stock; stir into Onion
mixture. 5. Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes. 6. Serve over hot rice.
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Oysters Etouffee over stone-ground grits
The holiday season calls for a celebratory dish. Chef Maxwell has just the recipe – Oysters Etouffee over stone-ground grits. For more go to
Clay's. Seafood bisque
The Recipe
2 stalks of celery - chopped
1 med onion - chopped
2 cloves garlic - chopped
1 stick of butter
3 tsp. Old Bay seafood seasoning
3 tbsp flour (to thicken)
saute all until vegetable soft
then add
32 oz chicken or fish stock
1 pint Heavy Cream
1/4 cup cooking Sherry
1-2 tsp. Frank's Red Hot Sauce to taste
your choice of seafood
12 oz crawfish
1 pk imitation crab meat
1 can clams
1 8oz clam juice
slow heat- don't boil.
DELICIOUS!
Christen’s Gourmet Pralines (Texas Country Reporter)
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Southern Fried Catfish: How to cook this delicious fish
Southern Fried Catfish: How to cook this delicious fish with @MrMakeItHappen - In this video Matt from Mr. Make it Happen and I are cooking a recipe right out of our co-authored cookbook call, Best of Both worlds. So grab yourself a copy if you haven't already and cook along he and I as we cook up some FIRE recipes. Use code SHIPFREE at checkout for free shipping the entire month of October. Enjoy!
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Southern fried Catfish Ingredients:
3 - 5 Catfish Filets
2 cups Cornmeal
2 cups All Purpose Flour
3 tbsp Yellow Mustard
2 Eggs
2 tbsp Creole Seasoning
1/2 cup Hot Sauce
1 tbsp Paprika
1 tbsp Black Pepper
1 tbsp Salt
1 tbsp Cayenne Pepper
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