APPETIZERS:
Shrimp Boulets
MAIN COURSE:
Grilled Catfish Fillets
Corn & Crab Bisque
Tony's He-Man Chili
Cajun Crawfish Cornbread
Pan Sauteed Redfish w/ Herbed Shrimp & Tequila
DESERTS:
Opelousas Pralines
Fig Cake
CORN
& CRAB BISQUE
4 Tbsp. butter
3 Tbsp. all-purpose flour
1 large onion, finely chopped
1 (15 oz.) can cream style corn
1 (10 3/4 oz.) can cream of potato soup
1 quart Half and Half ®
1/2 tsp. mace
1 lb. lump crab meat
1/2 lb. shredded swiss cheese
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped green onions
1 Tbsp. dry sherry
Tony Chachere's Original Creole Seasoning
In a 3-quart pot, melt butter and add flour to make a blond roux. Sauté onions until tender; add corn, soup, Half and Half ®, mace and crab meat. Bring to a boil, then reduce heat. Add cheese, parsely, green onions and sherry. Season with Tony Chachere's Seasoning. Remove from heat and serve. Yields 12 servings.
